BRRRR! Pot roast!

"jmcquown" <[email hidden]> wrote

Quoted message said:

It's under 40F degrees outside and this is the perfect weather for a pot
roast. So I put a 3 lb. chuck roast in a porcelain oven-safe pot with a
lid. 2 c. beef broth, 1/4 c. minced onion, 3 cloves minced garlic, 2
large
bay leaves, a dash or two of Tabasco sauce, 1/2 c. tawny port.

And it's because you said Pot Roast that I am having that tomorrow
for dinner. Picked up a nice one when I was getting the ingredients for
tonight's meatloaf. Mine will be the usual with potatoes and carrots.

Stupid store didn't have any ground pork or meatloaf mix. Since I'd
already grabbed a couple of hot italian sausage packages (on sale, of
course), I decided to use them in place of the ground pork, mixed with
ground beef. Should be good. Served with baked potato.

Hey, it's going to snow tonight, I have to make sure I have enough food
to last me until Christmas, right?

nancy

Nancy Young said:

"jmcquown" <[email hidden]> wrote

Quoted message said:

It's under 40F degrees outside and this is the perfect weather for a
pot roast. So I put a 3 lb. chuck roast in a porcelain oven-safe
pot with a lid. 2 c. beef broth, 1/4 c. minced onion, 3 cloves
minced garlic, 2 large
bay leaves, a dash or two of Tabasco sauce, 1/2 c. tawny port.

And it's because you said Pot Roast that I am having that tomorrow
for dinner. Picked up a nice one when I was getting the ingredients
for tonight's meatloaf. Mine will be the usual with potatoes and
carrots.

My pot roast still has a couple of hours to go. I'm not in any hurry;
probably won't eat it until tomorrow anyway. But oooh boy does it smell
good in here!

Quoted message said:

Stupid store didn't have any ground pork or meatloaf mix. Since I'd
already grabbed a couple of hot italian sausage packages (on sale, of
course), I decided to use them in place of the ground pork, mixed with
ground beef. Should be good. Served with baked potato.

Sounds like it will be a nice tasty meat loaf!

Quoted message said:

Hey, it's going to snow tonight, I have to make sure I have enough
food to last me until Christmas, right?

nancy

Hell yeah... you might find yourself snowed in and we wouldn't want to find
out you had to turn to cannibalism before the April thaw! 🙂

Jill

jmcquown said:

It's under 40F degrees outside and this is the perfect weather for a pot
roast. So I put a 3 lb. chuck roast in a porcelain oven-safe pot with a
lid. 2 c. beef broth, 1/4 c. minced onion, 3 cloves minced garlic, 2 large
bay leaves, a dash or two of Tabasco sauce, 1/2 c. tawny port. My version
of "hot & sour" LOL It's in the oven now, covered, to cook on low heat,
about 300F, until tender (4-5 hours).

I'm not doing the "traditional" pot roast with potatoes and carrots; I
actually don't care much for that. I prefer potatoes roasted on the side
and don't care much for carrots although they do add a nice taste to stew.
But this isn't stew. I will thicken the gravy with a cornstarch slurry if
necessary after the roast is falling-apart tender. Cooked rice or egg
noodles could be a side if I'm so inclined.

I've got all sorts of frozen veggies I can steam to go along with the roast.
I have frozen spinach; frozen broccoli florets; frozen brussels sprouts;
frozen green beans; frozen turnip greens; frozen yellow squash. I also have
some canned stuff - canned golden hominy tossed with the last of my grated
colby/jack cheese and sprinkled with dried ancho peppers might be a nice and
different side dish.

Jill

I made a pot roast today, too! (eating it right now, actually 🙂 )
I thicken my gravy with beurre manie, and cook the potatoes separately
and add them in when I reheat to serve. mmmmmmm! chuck roast has been
expensive lately, so this is the first pot roast of the year. mmmmm!

--

saerah

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