>>7265218 I have no idea what gourmet is supposed to mean, but I'd probably eat that pot roast. My people usually do it in a cast iron Dutch oven, browned in bacon fat and long simmered with onions until they melt and become part of the gravy. Never seen it done with carrots before, but it doesn't look bad.
But regardless of whatever point you're trying to make there's no excuse for an empty burger bun on a plate like that. Get your shit together, Tyrone.
1) I hate your plate 2) I've never had a proper pot roast. It's not part of my country's cuisine at all. Looks good, but not roasted. What's with the name? Why is it called pot roast if it's obviously not roasted in a pot? 3) What we eat on average in my country seems to be what many Americans and other Brit-descended cultures consider to be "gourmet." Wine. Cheese. Organic produce and meat. That sort of thing. 4) Just because that's my average diet doesn't mean I don't appreciate other foods, like what you posted. I'm just not familiar with it, is all. 5) We ain't fancy. I don't know why Anglos think our food is. It's weird.
>>7265669 >>7265251 English isn't even my first language and I understood OP fine. Stop being retarded, retard.
>>7265747 >What's with the name? Why is it called pot roast if it's obviously not roasted in a pot?
It's just what it's called, not sure of the origination of the name honestly. It's actually braised, not roasted in the traditional sense. When I make it I usually season and sear the outside and then braise it with vegetables and flavorful liquid for several hours in a dutch oven or in a crock pot.
>>7265747 >I hate your plate Function before fashion I suppose. What wonderful sounding country might you hail from friend? (My guess is France) If you've never experienced some of the degenerate food like substances that are produced en masse at American fast food joints then I don't think you'll ever fully understand why we think your food is fancy.
>>7265276 >Never seen it done with carrots before It's how my mom made it. Usually with an onion too, but my wife's not a big fan. It's just beef chuck, red skin potatoes, and lipton onion soup mix. I added a handful of water this time and I like how it turned out (keeps the potatoes moist enough until there is liquid). Carrots are added the last couple hours when it's flipped to low.
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