I’ve started making my Pot Roasts with this recipe and it is superb!
https://www.thespruceeats.com/coffee-pot-roast-3059802
Note: Any herbs you like are fine. I usually have fresh Rosemary on hand, so I use that vs. the Thyme. I cut two 6” pieces and saute them with the onions and garlic, then fish them out before I put the raost in the oven.
Made that roast for supper last night. Told Beau we’re having a selection of leftovers for supper tonight. He said, ‘That’s fine. Just don’t FORCE ME to eat any of that awful Pot Roast!’ *WINK*
Beau said, ‘........don’t FORCE ME to eat any of that awful Pot Roast!’ *WINK*..............
Cute
I will be trying the pot roast recipe! For a good while, I was taking trips to Food Lion & buying chuck roasts & London broil when they had a manager’s special ... occasionally, I scored a good price on steaks.
I probably have at least 6 chuck roasts in the freezer - usually, I just put them in the crock pot for 6 hours. A ‘proper’ recipe would be quite a step up/improvement in my dining experience!
My brother decided to go to the Christmas dinner & is driving so I don’t have to worry so much. The weather mets are saying ‘stay home’ so it’s still going to be an ugly weather day.
The pecan pie bars are made - the first batch for Thanksgiving were too thick, these IMO are too thin .... the next batch should be ‘just right’ ... I’m getting enough practice. The cranberries are cooked for the Fluff, just need to whip cream in the am. Jiffy corn pudding & baked beans to throw together & bake by 11:30. I cut some thick cardboard to line my new double decker casserole carrier & the panels should work great to keep it from sagging - should help hold in the heat, too.
I did not keep the yellow dahlia tuber - it was already rotting in places. I will have to keep an eye out for it at the store(s) next spring.
No dutch oven so would probably have to do it in either a slow cooker or a pressure cooker. Rosemary is good, so is thyme.