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Beef - it's what's for dinner
Jan. 30th, 2008 08:50 amA blizzard roared through Chicago last night. It didn't so much dump snow as blow it in from Iowa. Since going outside was not an option, I made a pot roast for dinner. Herewith is Gerrib's Patented* Pot Roast:
Ingredients:
2-3 pound hunk of chuck roast
1 bottle of red wine (drinking stuff, not "cooking wine")
1 packet of powdered onion soup mix
1 4-oz can mushrooms
4-6 carrots, chopped
1-2 potatoes, chopped (optional. I'm on low-starch diet, so I skip.)
Pre-heat oven to 325 F. Plop the chuck roast in a covered roasting pan. Pour powdered onion soup mix on top of chuck. Pour 1 cup wine over chuck roast. Add mushrooms on top, carrots on side. DO NOT add salt - the soup mix has plenty.
Pour self a glass of wine, sit down and read the newspaper. An hour and 15 minutes later, remove roast (medium rare ends, rare middle) from oven and eat with 2nd glass of wine. Rare middle portion is excellent to put in the fridge and have tomorrow - you can microwave and not overcook the meat.
* I'm sure I stole this from some cookbook.
Ingredients:
2-3 pound hunk of chuck roast
1 bottle of red wine (drinking stuff, not "cooking wine")
1 packet of powdered onion soup mix
1 4-oz can mushrooms
4-6 carrots, chopped
1-2 potatoes, chopped (optional. I'm on low-starch diet, so I skip.)
Pre-heat oven to 325 F. Plop the chuck roast in a covered roasting pan. Pour powdered onion soup mix on top of chuck. Pour 1 cup wine over chuck roast. Add mushrooms on top, carrots on side. DO NOT add salt - the soup mix has plenty.
Pour self a glass of wine, sit down and read the newspaper. An hour and 15 minutes later, remove roast (medium rare ends, rare middle) from oven and eat with 2nd glass of wine. Rare middle portion is excellent to put in the fridge and have tomorrow - you can microwave and not overcook the meat.
* I'm sure I stole this from some cookbook.
