Stop procrastinating and make the damn pot roast already!! You are already 35 minutes off your schedule!
Late supper already. Remind me to update you about the fun and time-consuming aspects of building a house are. Quite apart from having a two-year-old and a five-month-old, building a house is very energy sapping. Imagine those who don't have young kids and are trying to build a house...well, actually they probably have jobs then that will consume their energy. It's tough. And I'm still not making my roast, SO!
Will update later. Maybe even with a picture.
Now 39 minutes off....
Thursday, April 18, 2013
Tuesday, April 16, 2013
Pot Roast
Okay, we're gonna do this. We're gonna make a pot roast tomorrow for dinner. I have a "Classic Pot Roast Meal Starter" from Robert Rothschild Farm brand. I'm gonna buy a four-pound chuck roast, some onions and carrots and I'm gonna roast the heck out of it for 4 hours at 275 degrees.
Some of you may know, most of you will not know, that I am a failure at cooking certain dishes. Macaroni and cheese has eluded me since the first time I tried to make it as a babysitter back in 1992. I just threw everything together and the powder cheese didn't exactly melt with the macaroni, or I think you're supposed to take out the macaroni and then add the butter and milk and then the powdery cheese, hmgh, ...I don't know. It just didn't turn out and I think I made the kids eat cereal that night.
Or take the spaghetti incident back in my college days. I was trying to be sweet to my roomates and make them dinner, but gosh, what did I do, mixed the sauce with the noodles and then just mashed in some ground hamburger beef and it was simply a non-tasty disaster.
Now, pot roast, my ever elusive nemesis, I will conquer you. I have made some pretty tasty mac's n cheeses and spaghetti's since then, so now it is the pot roast's turn.
My father, who loves to tell me the prices of every available meat on sale at the supermarket that week, tells me time and again how to make a proper roast.Even goes so far as to tell me step by step details on how to roast the roast, which somehow I manage to forget or probably just tune out. It's not that I don't want his advice. His pot roasts, and my moms', are some of the best I have ever tasted. Which is why I want to figure this out. I've even made a roast in their presence, learning, seeing and believing that it's not difficult.
At their home it works. At our home, not so much. I let it cook too long, or I don't give it enough time or maybe I roast it on the wrong temperature. Perhaps it's because I don't salt the meat before I brown it. But this time, I think I've got a really good recipe and a really good chance of making it right.
I'm going to start at 2:15 p.m. and put some olive oil in my dutch oven. Then I'm going to let it get really hot. OH WAIT!! Oh No! My husband just reminded me that the cleaners are coming tomorrow afternoon. GREAT. Hmmm, this puts a bit of a wrench in the works. My plan must be delayed by a day.
Stay tuned, lovers of roasts, I will come back and update you.
Some of you may know, most of you will not know, that I am a failure at cooking certain dishes. Macaroni and cheese has eluded me since the first time I tried to make it as a babysitter back in 1992. I just threw everything together and the powder cheese didn't exactly melt with the macaroni, or I think you're supposed to take out the macaroni and then add the butter and milk and then the powdery cheese, hmgh, ...I don't know. It just didn't turn out and I think I made the kids eat cereal that night.
Or take the spaghetti incident back in my college days. I was trying to be sweet to my roomates and make them dinner, but gosh, what did I do, mixed the sauce with the noodles and then just mashed in some ground hamburger beef and it was simply a non-tasty disaster.
Now, pot roast, my ever elusive nemesis, I will conquer you. I have made some pretty tasty mac's n cheeses and spaghetti's since then, so now it is the pot roast's turn.
My father, who loves to tell me the prices of every available meat on sale at the supermarket that week, tells me time and again how to make a proper roast.Even goes so far as to tell me step by step details on how to roast the roast, which somehow I manage to forget or probably just tune out. It's not that I don't want his advice. His pot roasts, and my moms', are some of the best I have ever tasted. Which is why I want to figure this out. I've even made a roast in their presence, learning, seeing and believing that it's not difficult.
At their home it works. At our home, not so much. I let it cook too long, or I don't give it enough time or maybe I roast it on the wrong temperature. Perhaps it's because I don't salt the meat before I brown it. But this time, I think I've got a really good recipe and a really good chance of making it right.
I'm going to start at 2:15 p.m. and put some olive oil in my dutch oven. Then I'm going to let it get really hot. OH WAIT!! Oh No! My husband just reminded me that the cleaners are coming tomorrow afternoon. GREAT. Hmmm, this puts a bit of a wrench in the works. My plan must be delayed by a day.
Stay tuned, lovers of roasts, I will come back and update you.
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