On Wednesday, October 21, 2020 at 9:05:48 PM UTC-4, Leo wrote:
> I made a pot roast. I used a two and a half pound boneless beef chuck cross
> rib roast that was neatly tied around by two strings. It was $3.99 per pound.
> I dont know if thats a good price or not.
> I added carrots, Idaho spuds and yellow onions. Then I thickened the broth
> when everything had been pulled out.
> My wife made me live on these things when we were first married. I used to
> call them a €śgoddam rolled roast€ť. I forgot that they are quite tasty and
> make meals for two nights for two people. I should have taken a picture.
> Nobody here has ever seen a pot roast picture, have they? 
>
> leo
Sounds good. I've never done a rolled roast. Always a flat 7-bone chuck.
Last night was leftover rice from Monday's Indian lash-up, with a little
red lentil soup into which I sprinkled some spices. Not as good as blooming
the spices in fat, but for a weeknight after work that was about all I wanted
to do.
Preceded by a salad dressed with lime juice, mint chutney, and oil.
Cindy Hamilton