Walking through the store is sometimes a daunting task, and other times you just fall into a great plan. I was in my local Kroger the other day and decided, even though the freezer is full of meat, I'd look at what they had on offer, which is a euphamism for what is about to go off and they're selling for nearly nothing. There are a few rules for shopping in the sell it now sections of any grocery store. The main one is don't buy fish or chicken that is in this section unless you know it was just placed there. It's too easy to get hold of something extra and nasty if you aren't discerning. On Saturday, though, there was a prize I haven't found in a long time, a nice piece of chuck roast that is well aged in the bin. It was less than $4, so I was right there!
But with so many recipes out there for chuck roast, how was I to fix this? Then I realized that sometimes, the old recipes are the best. So, having a slow cooker on the counter begging to be used, I started it on high (yes, empty) and then heated a pan and a small amount of olive oil and got out my chuck roast. I put a little salt and pepper on each side and began browning the meat. Meanwhile, I cut a medium onion into medium chunks and 4 peeled carrots the same relative size. I put these in the heating crock and turned the meat. I peeled three large potatoes and cut them the same size as the other veg and put the meat into the crock and added the potatoes. In the hot pan, I drained most of the oil and heated about 1/4 cup canned diced tomatoes with 1 cube beef stock, 1 tsp chopped garlic, 2 tsps hungarian paprika, 1 Tbsp Worchestershire sauce, and enough water to make a sauce. I stirred until bubbly and poured over meat and veg. I had to add a little more water to go halfway up the meat. It's cooking now and will be ready and yummy for this evening. Not bad for about 15 minutes worth of work and about 5-6 hours untended cooking.
This and a salad will be the perfect end to a great weekend!
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