tag:blogger.com,1999:blog-1130249310471413650.post2180765599484426743..comments2023-11-14T02:43:43.251-08:00Comments on Cooking With Derby Chef: Dutch Oven Series: French Onion Pot RoastChef Joneshttp://www.blogger.com/profile/02174673874052771015noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1130249310471413650.post-73094950716534749942010-06-14T12:45:15.343-07:002010-06-14T12:45:15.343-07:00At the end you say to add potatoes and cook until ...At the end you say to add potatoes and cook until meat is for tender. What is an approximate time?Rebecca Ghttps://www.blogger.com/profile/11497478874577743705noreply@blogger.comtag:blogger.com,1999:blog-1130249310471413650.post-77259023396334714922009-01-16T14:05:00.000-08:002009-01-16T14:05:00.000-08:00I felt right at home with the good music playing! ...I felt right at home with the good music playing! Your technique is similiar to mine with a few differences. After browning the meat--I mean really browning so it creates flavor on the bottom of the pan, and a hard crust on the meat--I carmelize the onions, then add carrot and celery then deglaze with beef broth. I've never added flour but think I'd like to try it. Your version looks silky.immersionhttps://www.blogger.com/profile/10902151804646512039noreply@blogger.com