Thread: 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

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

"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