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.
11.20.2009
Desperation Dinners: The potroast
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3 comments:
Chuck roast in a smoker is so very good. The fat just melts to make meat candy. Oh Yeah!
Looks tasty and hearty; you've got to work on your plating finesse tho'.
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.
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