cabanafrau
DIS Legend
- Joined
- May 10, 2006
- Messages
- 15,683
A long time ago my old butcher told me how to make a tender pot roast with a chuck roast. Liberally dust a plate with garlic powder and some salt and pepper. Press your chuck roast into the mixture so that it's heavily coated on all sides. Brown the roast on all sides in a skillet with some olive oil so that it has a crusty, brown coating all over. Place the roast in a dutch oven (I usually use my stoneware, but dutch oven works great too) with a quartered cooking onion, a few cloves of garlic, and a quarter cup white cooking wine. (Yes, I know, white with beef? Yep.) Put the lid on and bake for an hour and a half at 325-degrees. After an hour and a half add in quartered potatoes, and carrots (I usually just dump in some baby carrots). Return to oven and bake for 30 minutes. After 30 minutes add in sliced zucchini and bake for another half hour.
Comes out deliciously tender every time. I usually use about a 3.5 to 4-pound roast and if we don't have any dinner guests I generally wind up with two or three packs of chunked up leftovers I toss in the freezer so I can use them to quicken up making beef barley soup.
A friend makes the recipe using a crock pot instead and her family seems to enjoy it. I've never done it that way.
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to her!
That's the coolest one we've been to though. Most of them just have a nice atmosphere. They typically have above average food & drinks, where multiple courses are common. I think there has been at least one free course with the meal at all the supper clubs we've been to. It may be as simple as a palate cleanser or significantly more. I think they've all offered a bread service, which isn't common at most restaurants we frequent these days. All that said, our experience with them is very limited. I hope someone who grew up in the midwest will chime in with a more accurate description.
