Beef. It's what's for dinner!

[perc-o-prince]

So, it was either corned beef or a chuck roast tonight, and since we didn't have any cabbage in the house....

We're having a chuck roast. What're you having?

Here's the rack for the roast:

 

[perc-o-prince]

In the meantime, put some color on that bad boy on the grill!

 

[perc-o-prince]

Put it on the rack, slather it with roasted garlic (we always have some in the fridge) and put onions, garlic cloves and bay leaves around it. Didn't have any fresh rosemary so I put a little dried under the roast.

 

[perc-o-prince]

Top him with a can of diced tomatoes and add the quartered mushrooms. Splash some worcestershire all around.

 

[perc-o-prince]

Add in the wine and reduced sodium, low fat beef broth, and throw some carrots in...

 

[perc-o-prince]

...and pop it in your 1964 Jenn-Aire wall oven at 325 for a few hours!

Pix of the done deal later.

Pturo- I gotta try the onion soup one!!!

Chuck

 

[jasonl]

Looks good

Except those tomatoes are sure to give me heartburn.

Me and 'maters don't get along too good :-( .

But it sure looks yummy.

 

[hoover1060]

Uhhhh...

Rich and Chuck what time is dinner?

Screw the diet and the gym, that looks DAMN good!

 

[perc-o-prince]

s/b ready any time now! We're planning on eating about 6. Can ya make it???

I don't think it's that bad for you. Most of the fat cooks out of the beef (into the gravy liquid!!!!) and it's a lot of veggies. I still haven't decided on potatoes or not, but they'll be popped in the oven and baked for the last hour, if we have em.

Wait, I've got low fat sour cream! I'll bake the taters, scoop out the middles for another time, and have a couple-a-skins w/ LF sour cream and pepper!

Pix later!

Chuck

 

[frigilux]

Mouthwatering photos! I can smell it roasting from here.

I have chicken pieces brining (2 qts. water + 1/2 cup Kosher salt + 1/2 cup sugar) in anticipation of going onto the (gas) grill. It's 87 degrees here today and I don't want to heat the kitchen by using the oven. I refuse to turn on the central A/C this early in the season, LOL.

I poured some liquid smoke into the brining water for the first time. I'm not a big fan of LS, but use a teaspoon of it in my homemade BBQ sauce. I'll soon find out if it works in a brining situation...

 

[peteski50]

Dinner!

Real awsome dinner - I hope you all enjoy it.
Peter

 

[perc-o-prince]

Pulled it all out of the pan to make gravy.

 

[perc-o-prince]

M-m-m-m-m... roast leavins ready for blending!

 

[perc-o-prince]

Here's Rich working the stick blender to chop up all that chunky goodness!

 

[perc-o-prince]

And stirring the gravy to keep it smooth.

 

[pturo]

Looks delicious! What good presentation skills you have!!

 

[perc-o-prince]

And here's a dinner plate. We have plenty of leftovers for sandwiches, roast beef hash for breakfast... whatever!!

Frigilux: Hope the LS in the chicken brine works well! Lemme know! I haven't tried it in a marinade. I use a little of it in my BBQ sauce too, but just a little like you.

Chuck

 

[pturo]

Looks delicious! What good presentation skills you have!!

 

[exploder3211]

Looks Yummy! We had applebees.. I had a Quesidilla Buger and he had a Bacon Cheese Burger. Both where yummy, even when i spilled siera mist all over.. Then to top it off I had some Black Forest Delight from Coldstone Creamery and he had a choclate covered apple from Rock Mtn CHoclate Factory

 

[jasonl]

That looks scrumdiddlyumptious!

I can always have an antacid later if the tomaters start acting up in my stomach.

 

[hoover1060]

MMMMMMMMMMMMMMMMM!!

Man that looks delicious!!!

I am writing down what you did and am going to try it here!

 

[scott55405]

That looks just fantastic. I'll have to try mine that way next time. Don't you just love those coated cast iron pans?

 

[tlee618]

Chuck I have written it down as well. Can't wait to give it a try. Thanks so much for sharing.

 

[toggleswitch]

Yum yum, give me some!

 

[veg-o-matic]

Last night Keith and I had a potroast I made in the pressure cooker. It was delish, and the gravy was to die for. Also had Pearl Bailey's Mother's corn & tomatoes--Keith said the recipe was a keeper.

Dang. Now I'm all hungry.

veg

 

[perc-o-prince]

Corn & 'Maters recipe please!

Chuck

 

[perc-o-prince]

Don't you just love those coated cast iron pans?

Yes, Scott, YES!!! Great on the stove or in the oven, and they clean up very easily. If it hadn't been for finding them at Home Goods/Marshall's/TJ Maxx, I probably wouldn't have known about them! I think the large one was $40 because there was a chip in the enamel in the lid. The chip isn't on a food surface, so I didn't care! Rich has a small enamel over iron frying pan that he really likes too.

Panthera mentioned having a pressure cooker like that in the pressure cooking thread. Ever found one?

Chuck

 

[retromom]

OMG!!

Rich and Chuck!

I was getting ready to go out and do some serious gardening and thought I'd check out the thread!! That roast looks marvelous!! I also agree that your presentation is FAB!!

That does it...there will be a roast for dinner this week! I am going to try your recipe!! Now...what's for dessert? ;-)

Hugs,
Venus

 

[perc-o-prince]

presentation?

Thanks, but all I did was scoop everything out into a glass Pyrex baking dish so I could put it in the oven while we made the gravy!!

Didn't have any dessert. :-( Had enough at the chinese buffet Saturday night when we went out to celebrate Rich acing the Red Cross CNA test! The sushi was so-o-o-o good!!!

Chuck

 

[veg-o-matic]

Bless her heart, all of Pearl's recipes are kind of vague, but here's the gist of it:

I used a big can of diced tomatoes and two regular size cans of corn (I think it would be better with fresh or frozen.) Dump it all in a big pot (I used the Regal Poly Pot Slow Cooker) and add just enough water to cover. Season with salt and pepper, and add a chunk of butter.
I let this boil a little while then took the cover off. Thicken it with a little flour and water, and be sure to cook it long enough to get rid of the "raw" flour taste--maybe 5 minutes at a slow boil.
Add a tablespoon of sugar if it seems to need it; I think it did.

veg