Old 10-16-2006, 09:36 PM
maver's Avatar
Master Builder
Join Date: Aug 2006
Location: Puyallup, WA
Posts: 571
Default one pot

I roasted it in a le creuset 2.8 (liters I think) pot. I seared it on the stove, then added the other ingredients, covered, then into the oven.

So would you have put the roast in the pot with just some olive oil, wait until it smells "seared", then add the remaining ingredients? At the temperature I started, that should have worked. I usually do my roasts with the veggies in throughout the roast to contribute to the flavor. The veggies were also very tender at the end so I mashed them, added them back to some of the stock as a slightly particulate sauce with big flavor.

But this is all a digression - the calzone were great. I forgot to mention the fillings - we made one for each person (8 total), many were filled with the Margherita fillings, but we also had sauteed mustard greens and sauteed crimini mushrooms. My 7 year old niece just had mustard greens and tomato sauce (she asked for more mustard greens than I initially gave her) and she ate it all. I had mustard greens, a little tomato sauce and the mushrooms with some mozzerella, my dad took half and I had half of his Margherita.\

Yes, James, I'm having lots of fun with my oven, thanks again for posting the plans and hosting this forum - it's been a great project.
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