POT ROAST
Made a new way, an easier way. Put this pot on a burner, got it hot. Season the meat, which was a cheap chuck roast ( two for one, the other one was in the gameday chili over the weekend) Brown the meat well on one side. Flip over, add veggies. I used onions, carrots, the magic canned potatoes, and whole garlic.
Then added a half a cup of wine/ half a cup of beef stock that I seasoned with some Italian Seasonings and red pepper flakes, with a good couple of glugs of Worcestershire sauce. Covered well in foil and then the lid to the heavy Le Creuset pan. About two hours at 375. The house smelled wonderful and the roast was tender. Could not have been easier. Rice and a salad and we were done.
1 comment:
I would have added a can of smashed tomatoes, and increased the wine.
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