It's Wednesday. So, What's Cooking?

Damned Good Pot Roast and Asian Salad

It’s freezing here in the Midwest. We had two days of Indian Summer and now I’m digging out turtlenecks and checking mittens for mates. The good thing is I can use the oven and not only enjoy the extra warmth, but also the marvelous aromas.

Damned Good Pot Roast
Asian Salad
French Bread
Dry Red Wine – Cabernet Sauvignon

Damned Good Pot Roast
3 – 3 ½ pound boneless chuck roast
1 cup or so of beef broth
1 clove pressed garlic
5 red potatoes quartered
1 tsp. dried oregano
1 medium onion quartered
½ tsp. lemon pepper
15 mini carrots
3 tbsp. olive oil
2 tsp. cornstarch
¼ cup beef stock

Preheat the oven to 325°

Combine garlic, oregano, and lemon pepper to form an herb paste. Rub evenly over the meat.
Heat the olive oil in a Dutch oven. When the oil has a film carefully put in the roast and brown on all sides. Add the beef stock until it is half way or so up the meat. Add the onion. Cover and bake in the oven for 1 hour 45 minutes.

Add the potatoes and carrots. Roast for another 30 minutes or until vegetables are tender.
Remove the meat and vegetables to a serving platter. Keep warm under foil while you prepare the gravy.

Strain the liquid and skim off any fat. Return the liquid to the Dutch oven. Heat on medium. Combine the cornstarch and remaining beef stock. Pour into the simmering liquid. Increase heat and boil the mixture for 1 minute or until thickened, stirring constantly.

Serve the roast and vegetables with the gravy on the side. The French breads is marvelous for dipping!

This is a perfect leftover for another dinner or lunch. It freezes beautifully.

Asian Salad

Dressing:
¾ cup olive oil
¼ cup cider vinegar
¾ cup sugar
1 tbsp. Worcestershire
1/3 cup ketch-up
pinch salt
1 small onion chopped

Beat all the ingredients together well.

Salad:
1 lb. mixed lettuces
3 hard boiled eggs chopped
1 can bean sprouts, drained
½ lb. bacon diced, fried crisp
1 can water chestnuts, drained and sliced

Use a variety of lettuces for more texture and taste. Toss all the ingredients, in a large bowl.

Refrigerate until meal time. Scale this down to the right number of people you plan to serve as it does not last for the next day.

I'll be back Monday with Sara Daniel. Until then...

Enjoy!

Sloane Taylor
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