Cliff Bartlett
R.I.P. 5/17/2021
Even though we're cruising along in the mid 80's, Pot Roast really sounded good. I had a nice little 3 lb. chuck roast that I brought back from our last trip to Oregon. We always hit our favorite butcher shop while we're there. Got some great looking hanger steak and outside skirt too, but those are for another day. Here we go.
I wish I'd bought a couple of these.
Coated the roast with flour, onion powder, garlic powder, paprika and ground black pepper. Browned in our large cast iron DO.
Placed roast on some quartered yellow onions and topped with a "pinch" of freshly chopped garlic.
Lastly, I whisked together, onion soup mix, beef broth, beef consomme, red wine, and Worcestershire Sauce. Poured mixture over roast, covered and let it roll for two hours.
Took a peek.
Added carrots and new potatoes. Gave it another hour.
Almost done.
Removed roast and veggies and drained cooking liquids to make gravy.
Plated it up with some nice fresh biscuits.
Tasted wonderful. The meat was fall apart tender with nice beefy flavor. We're ready for Fall! Thanks for looking everyone.
I wish I'd bought a couple of these.
Coated the roast with flour, onion powder, garlic powder, paprika and ground black pepper. Browned in our large cast iron DO.
Placed roast on some quartered yellow onions and topped with a "pinch" of freshly chopped garlic.
Lastly, I whisked together, onion soup mix, beef broth, beef consomme, red wine, and Worcestershire Sauce. Poured mixture over roast, covered and let it roll for two hours.
Took a peek.
Added carrots and new potatoes. Gave it another hour.
Almost done.
Removed roast and veggies and drained cooking liquids to make gravy.
Plated it up with some nice fresh biscuits.
Tasted wonderful. The meat was fall apart tender with nice beefy flavor. We're ready for Fall! Thanks for looking everyone.