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#1: Teresa K (fasstar) on Jul 26, 2019

Fun With Anagrams - For Wombat
https://webpbn.com/26783

Fun With Anagrams - For Skittleys
https://webpbn.com/26785

Fun With Anagrams - For SonnyChris
https://webpbn.com/26786

Fun With Anagrams - For KatherineB
https://webpbn.com/26791

#26793: Fun With Anagrams - For Janice Moule
https://webpbn.com/26793

#26821: Fun With Anagrams - For Gator
https://webpbn.com/26821

#26822: Fun With Anagrams - Another for Gator
https://webpbn.com/26822

#26829: Fun With Anagrams - For Kurt Kowalczyk
https://webpbn.com/26829

#26835: Fun With Anagrams - For Thomas King
https://webpbn.com/26835

#28932: Fun with anagrams - for Donna McFarland
https://webpbn.com/28932

#29795: Fun With Anagrams for Besmirched Tea
https://webpbn.com/29795

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mat/tam fresh pot

therma pot fs

meat pot hrfs

I'm working out a couple of options, but none of them work all the way through. But I'm done for now. Maybe someone else can build on my efforts.

Oops, I had an extra R.
Pat of therms
Parts of meth (or them)
Strap of them (or meth)
Parts of them
Traps of meth

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Can't you see it's a HOT REF STAMP? Well, maybe not. I keep wanting to have a FRAME in it, but since there are three words, each can have only one vowel.

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Wow, Bruce.

I was going for roast meat... pfh leftover. urgh.

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Enjoyable

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Teresa,
Chuck roast. Wipe the roast with paper towels to remove moisture. In a Dutch oven, brown it on all sides in a little oil. That adds a lot of flavor. Remove it to a plate. Add one chopped onion to the oil that remains in the pot and cook that, stirring often, until it is browned. Add chopped celery and carrots, and return the meat to the pot. Pour in enough beef broth (canned is OK, Beef Consomme would be even better) to come about halfway up the meat (You want to braise it, not to boil it). Cover and cook on medium-high until the liquid comes to a boil. Reduce heat to low and cook for 3 hours, adding chunks of potato for the last hour, if you want. OR after the liquid comes to a boil, cook in a 300° oven for 3 hours. OR, after browning the onion, transfer them and the meat to a slow cooker and add the celery, carrots and beef broth to that, and cook on High for 3 hours or Low for 6-8 hours. Along with the carrots and celery, you can add 2 tsp dried thyme or oregano and a bay leaf.

Note that the cut of meat should be fairly fatty. A chuck roast is ideal. (Don't use a top or bottom roast.)
Also pot roast is ideal for a slow cooker. Just put it in for around 8 hours.

I have tried this and it's not bad at all:
https://www.mccormick.com/spices-and-flavors/recipe-mixes/bag-n-season/bag-n-season-pot-roast

Mmmm Mmmm good!
good one Teresa.

Bruce, I think that's how my Mom used to cook it. I like the slow cooker idea.

Norma, I think I will have to try your idea too.

Joe, I think that was my mistake, using leaner cuts with little fat. I'll definitely try the chuck.

Jewel, thanks!

Neat image. Had to guess several times.

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