J
jmcquown
Guest
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
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