Wednesday, September 10, 2008
Pot roast in the middle of the week!
--Pot Roast with Vegetables
Pot Roast with Vegetables
Our Favorite Meats Favorites From Home Economics Teachers Copyright MCMLXVI
1 4-lb chuck roast
1 c. water or tomato juice I used tomato juice
Salt and pepper
6 to 8 medium potatoes, cut into halves
4 carrots, cut into halves I used baby cut carrots
Trim off portion of suet; dice. Fry in electric skillet or fry pan. (I just used some canola oil.) Roll meat in flour; brown in suet drippings. Add water or tomato juice and 1 ½ teaspoons salt and pepper. Simmer for 1 hour and 30 minutes to 2 hours. Add potatoes and carrots; sprinkle with a small amount of salt and pepper. Cook for 30 minutes longer or until vegetables are tender.
Yield: 6 servings.
I picked up this good looking 'natural' pot roast, marked down. Since it was my last week before going back to work, and I had time to cook a pot roast, I did - even though it was about 90 degrees that day.
Pot roast is a very nostalgic taste for me. It was a common Sunday dinner when I was growing up. It still is a common Sunday dinner, at my ILs, but we haven't been making it to dinner over there as often so I was missing it. It hit the spot, although I think next time I'll make all carrots. Pot roasted potatoes really don't do anything for me. I love carrots cooked with pot roast. It's my favorite way to eat carrots.
Yesterday I caught a break. I had to leave work early to get my car inspected (Sunday I noticed it expired at the end of August!) so I ended up home a little earlier and it gave me some time to catch up around the house. I had cooked some bbq chicken the night before that just needed to be heated up. I had precooked some brown rice and stuck it in the freezer last week. I made a little pilaf out of that. Add salad, and we had dinner. The only way I'm going to keep getting dinner on the table is by preparing some of it ahead of time but I don't have much time to spare anywhere in my schedule right now. I'm going to have to try to do more on the weekend.
Question of the Day: What vegetables do you like cooked with pot roast?