That dutch oven is going into the oven for four hours. Closer to dinner, I'll cut up some new potatoes and make mashed potatoes with the skin on them. This is old-style cooking from my childhood.
Wednesday, June 22, 2011
Pot Roast
With all the rain, I decided today to make a pot roast. It's one of my family's favorites, and one that I learned at my grandfather's knee. The recipe is here, but I decided today to include a green pepper in the mix, along with the onion and carrots.
That dutch oven is going into the oven for four hours. Closer to dinner, I'll cut up some new potatoes and make mashed potatoes with the skin on them. This is old-style cooking from my childhood.
That dutch oven is going into the oven for four hours. Closer to dinner, I'll cut up some new potatoes and make mashed potatoes with the skin on them. This is old-style cooking from my childhood.
Um... what time is dinner? :-) That brings back memories!!!
ReplyDeleteThat looks so good. Bet that nice old cast iron dutch oven has been around awhile.
ReplyDeleteNice one. I really got into cooking stews over the winter. Beef in dark beer, mostly. Lamb and wine, a couple times.
ReplyDeleteLove the whole onion idea your pot roast recipe-- but am unsure if the whole bell pepper addition will work. Tell me how you liked it.
Hey, Oyster. Good to hear from you.
ReplyDeleteWhile technically a stew, I leave the roast whole. After searing it, it goes into the gravy in one piece. Basically, you're boiling it in the gravy until it's done. The whole bell pepper is halved, seeds removed, then put into the gravy as seasoning. Have you ever eat a roasted bell pepper? It comes out in two big chunks and is fabulous.
Oh, I see. Two bell pepper halves, deseeded. For some reason I was thinking you added them whole, like the onion.
ReplyDelete