Desperation Dinners: The potroast

Sunday I plopped a chuck roast into a pan, added salt and pepper and put it in a 225°F for 4 hours. Then I took it out, placed assorted roots around it (turnips, carrots, potatoes and brussels sprouts), a tad more salt and pepper and tossed it in the fridge.

I heated the entire pan covered for 30 minutes and uncovered for 30 minutes at 350°F. Nice meal for a weeknight.


Chilebrown said...

Chuck roast in a smoker is so very good. The fat just melts to make meat candy. Oh Yeah!

ArtLife said...

Looks tasty and hearty; you've got to work on your plating finesse tho'.

Dave said...

Hey Chile, I almost did it that way, but I was too lazy to light the coals, shame on me.

Hey Matts, I plated the veggies on a bed of spinach so the fat willted the spinach, it was nice. Should've waited to take the image then.