I place the potatoes in 1.5 hours before slicing. Thats why I try to calculate when both will be ready at the same time
Maybe an easier approach would to fully cook the brisket and hold it while you cook the taters in the juice. Even if the meat is done ahead of your planned meal time, it can be held for quite some time.I place the potatoes in 1.5 hours before slicing. Thats why I try to calculate when both will be ready at the same time
TrueMaybe an easier approach would to fully cook the brisket and hold it while you cook the taters in the juice. Even if the meat is done ahead of your planned meal time, it can be held for quite some time.
Try adding a dill pickle spear .I'm an onions, mushrooms, carrots and a glass of Chianti pot-roast guy!
I'm a stick in the mud - I do not usually change something once I am happy with it from fear that I will ruin it and have to toss it in the G-can!Try adding a dill pickle spear .
Yup . German Grandma thing .Is a pickle in a pot roast really a thing?
Well in that case I will give it a try. Grandma's are cool in my book.Yup . German Grandma thing .