Done with poultry for a bit, needed some MEAT. Slow cooking a 4 pound
chuck roast in onions, red wine, beef stock, and lots of pepper.
I'll have plenty of liquid left which I will
make a bit of gravy out of and then freeze it and some of the beef to
make soup later.

Love pot roast, one of my favorite things on the planet. Course I
have to roast some potatoes, I have some Brussels sprouts and some
broccoli to go with it too.

On Dec 4, 3:09*pm, Omelet > wrote:
> In article
> >,
>
> *ImStillMags > wrote:
> > Done with poultry for a bit, needed some MEAT. *Slow cooking a 4 pound
> > chuck roast in onions, red wine, beef stock, and lots of pepper.
> > I'll have plenty of liquid left which I will
> > make a bit of gravy out of and then freeze it and some of the *beef to
> > make soup later.
>
> > Love pot roast, one of my favorite things on the planet. * *Course I
> > have to roast some potatoes, I have some Brussels sprouts and some
> > broccoli to go with it too.
>
> I've not made that in ages. :-) *Might have to fix that once the turkey
> stuff is all gone!


Yeah, once I finished up with all the leftovers, made stock from the
carcass, and then made some 'chicken' tortilla soup out of the turkey
pickings and put portions in the freezer, I was ready for some
MEAT.

It smells so good in my house right now I'm ready to eat the
woodwork. :-)

Sitara wrote:

> Done with poultry for a bit, needed some MEAT.

Lin made a gorgeous roast beef using what Safeway calls a "cross rib roast."
(As far as I can tell, it's a marketing term for a cut of chuck.) We had
roasted vegetables (parsnips, sweet potatoes, carrots, and onions),
French-cut green beans, and roasted acorn squash with it.

Bob