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Thread: Snow day dinner

  1. #1
    gloria.p Guest

    Default Snow day dinner



    Last night we had pot roast:

    a large chuck roast (4+ pounds)
    1/2 large sweet onion, thinly sliced
    3 ribs celery, in 2-3 inch pieces
    2 whole carrots
    1 cup red wine
    1 cup beef broth
    spices to taste (Greek oregano, Sunny Paris,
    black pepper, half-sharp paprika, pinch of cayenne,
    thyme, etc. to taste)

    I browned the meat well in a dutch oven and added the remaining
    ingredients, simmered slowly much of the afternoon. About an hour
    before serving, I fished out the cooked carrots (they were too soft,
    but a cook's treat) added about 6 carrots, peeled and cut in 2 inch
    chunks and continued to cook till they were done. Made gravy of
    the liquid just before serving.

    Mashed potatoes completed the meal with applesauce on the side.
    Spaetzle would have been delicious but I didn't remember in time.
    Would have had steamed broccoli or baked butternut squash if I
    hadn't been so jet-lagged and sleepy. Travel takes it toll on us
    these days.

    I wanted to freeze the rest for later but my husband convinced me
    we needed to have it again tonight. That doesn't hurt my feelings!

    gloria p

  2. #2
    Dimitri Guest

    Default Re: Snow day dinner


    "gloria.p" <[email protected]> wrote in message
    news:j8v82f$ufn$[email protected]..
    >
    >
    > Last night we had pot roast:
    >
    > a large chuck roast (4+ pounds)
    > 1/2 large sweet onion, thinly sliced
    > 3 ribs celery, in 2-3 inch pieces
    > 2 whole carrots
    > 1 cup red wine
    > 1 cup beef broth
    > spices to taste (Greek oregano, Sunny Paris,
    > black pepper, half-sharp paprika, pinch of cayenne,
    > thyme, etc. to taste)
    >
    > I browned the meat well in a dutch oven and added the remaining
    > ingredients, simmered slowly much of the afternoon. About an hour
    > before serving, I fished out the cooked carrots (they were too soft,
    > but a cook's treat) added about 6 carrots, peeled and cut in 2 inch chunks
    > and continued to cook till they were done. Made gravy of
    > the liquid just before serving.
    >
    > Mashed potatoes completed the meal with applesauce on the side.
    > Spaetzle would have been delicious but I didn't remember in time.
    > Would have had steamed broccoli or baked butternut squash if I
    > hadn't been so jet-lagged and sleepy. Travel takes it toll on us
    > these days.
    >
    > I wanted to freeze the rest for later but my husband convinced me
    > we needed to have it again tonight. That doesn't hurt my feelings!
    >
    > gloria p


    YUM!

    Dimitri


  3. #3
    gloria.p Guest

    Default Re: Snow day dinner

    On 11/3/2011 5:33 PM, Dimitri wrote:
    >
    > "gloria.p" <[email protected]> wrote in message
    > news:j8v82f$ufn$[email protected]..
    >>
    >>
    >> Last night we had pot roast:
    >>
    >> a large chuck roast (4+ pounds)
    >> 1/2 large sweet onion, thinly sliced
    >> 3 ribs celery, in 2-3 inch pieces
    >> 2 whole carrots
    >> 1 cup red wine
    >> 1 cup beef broth
    >> spices to taste (Greek oregano, Sunny Paris,
    >> black pepper, half-sharp paprika, pinch of cayenne,
    >> thyme, etc. to taste)
    >>


    >> gloria p

    >
    > YUM!
    >
    > Dimitri


    Forgot to list the chopped sweet red pepper in the ingredients.

    gloria p

  4. #4
    jmcquown Guest

    Default Re: Snow day dinner


    "gloria.p" <[email protected]> wrote in message
    news:j8v82f$ufn$[email protected]..
    >
    >
    > Last night we had pot roast:
    >
    > a large chuck roast (4+ pounds)
    > 1/2 large sweet onion, thinly sliced
    > 3 ribs celery, in 2-3 inch pieces
    > 2 whole carrots
    > 1 cup red wine
    > 1 cup beef broth
    > spices to taste (Greek oregano, Sunny Paris,
    > black pepper, half-sharp paprika, pinch of cayenne,
    > thyme, etc. to taste)
    >
    > I browned the meat well in a dutch oven and added the remaining
    > ingredients, simmered slowly much of the afternoon. About an hour
    > before serving, I fished out the cooked carrots (they were too soft,
    > but a cook's treat) added about 6 carrots, peeled and cut in 2 inch chunks
    > and continued to cook till they were done. Made gravy of
    > the liquid just before serving.
    >
    > Mashed potatoes completed the meal with applesauce on the side.
    > Spaetzle would have been delicious but I didn't remember in time.
    > Would have had steamed broccoli or baked butternut squash if I
    > hadn't been so jet-lagged and sleepy. Travel takes it toll on us
    > these days.
    >
    > I wanted to freeze the rest for later but my husband convinced me
    > we needed to have it again tonight. That doesn't hurt my feelings!
    >
    > gloria p



    Sounds wonderful, gloria! You reminded me I have a boneless shoulder roast
    in the freezer (not nearly 4 lbs!). I just put it in the fridge to thaw.
    That will be the basis for dinner tomorrow or Saturday night. Thanks!

    I still have a good-size acorn squash that needs to be baked. The next time
    I go to the vegetable stand I'll get some butternut squash. They had tons
    of both squashes last week. Lots of sweet potatoes, too.

    Jill


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