It's under 40F degrees outside and this is the perfect weather for a pot roast. So I put a 3 lb. chuck roast in a porcelain oven-safe pot with a lid. 2 c. beef broth, 1-4 c. minced onion, 3 cloves minced garlic, 2 large bay leaves, a dash or two of Tabasco sauce, 1-2 c. tawny port. My version of "hot & sour" LOL It's in the oven now, covered, to cook on low heat, about 300F, until tender (4-5 hours).
I'm not doing the "traditional" pot roast with potatoes and carrots; I actually don't care much for that. I prefer potatoes roasted on the side and don't care much for carrots although they do add a nice taste to stew. But this isn't stew. I will thicken the gravy with a cornstarch slurry if necessary after the roast is falling-apart tender. Cooked rice or egg noodles could be a side if I'm so inclined.
I've got all sorts of frozen veggies I can steam to go along with the roast. I have frozen spinach; frozen broccoli florets; frozen brussels sprouts; frozen green beans; frozen turnip greens; frozen yellow squash. I also have some canned stuff - canned golden hominy tossed with the last of my grated colby-jack cheese and sprinkled with dried ancho peppers might be a nice and different side dish.
Completely and unashamedly OTJoe McElvenney You Know You're Puerto Rican When... You have been spanked with a folded leather belt and-or "chancletas" ...leather ones! You know your mom is sneaking up on you cause...
Jill
