I hope you’ll enjoy my recipes this week, but first I want to take a moment to thank Michele Palermo and her fellow cast members of Chapin Circle (www.chapincircle.tv/) for allowing me to post blogs on their website. The pay for research paper Chapin Circle episodes are a snapshot of our lives and the
actors are smart and so talented. I really appreciate the opportunity that Michele’s given me and I hope you enjoy the show as much as I do.
This weekend Mike and I took a quick getaway to our house on the Outer Banks of North Carolina.
It’s a very small, no frills kind of place that we’ve loved for 13 years. Our cottage has endured many hurricanes and nor’easters over 33 years but each time an Isabel or Irene comes calling, we get more than a little nervous. The latest storm packed a punch with flooding from the sounds and we were surprised to find a 6-inch high water mark inside our downstairs storage/laundry room.
Although we had some damage, it wasn’t too bad and we can fix just about everything ourselves. Others were not so lucky and we hope they will recover too.
Our good friends from Maryland were down and we all enjoyed pot roast and biscuits last night. It’s good comfort food and that’s something we can all use once in a while. Enjoy!
Pot Roast (Recipe borrowed from Paula Deen)
- 1 (3 to 4-pound) boneless chuck roast
- 1 1/2 teaspoons House Seasoning, recipe follows
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup thinly sliced onion wedges
- 3 cloves garlic, crushed
- 2 bay leaves
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon beef bouillon granules
- 3/4 cup water
Preheat oven to 350 degrees F.
Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to
absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.
*Cook’s Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil
and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4
cup cold water, stirring constantly.
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder