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' I always do pot roast in the oven -- I must try your crock-pot recipe, thanks!
I have never used burgundy for pot roast, but I like the idea. There is a cheap California "burgundy" which I use for cooking -- I won't advertise its name, but it has a supposed religious connection -- it is hideous as a beverage, but good for cooking.
For gravy, I heat butter in a deep, heavy skillet, add flour while stirring, let it get slightly brown, add the pot roast juices slowly, while stirring, and reduce the liquid on low heat. Old fashioned, I know, but its easy, and it works!
numan~Your reipe is the only way I've made gravy. I just use Wondra instead of flour. Roux-based gravies are the best!
milk and Girl Scout cookies ;-)
Save your breath-You may need it to blow up your date.
