Pot Roast
and Cherry Pie
We had one of those lazy Sundays that hardly ever seem to roll around. Usually I am either packing up the car for a two and half hour drive to see my father, or scheduled to work all day at the shop. This weekend we were all still recovering from Halloween, and Daylight Savings Time (why is that so hard I wonder?). We took our time getting ourselves going on Sunday morning, and wow, by 9:15 we were all dressed and had no plans, so we collectively decided to go to Costco (husband, daughter, grand daughter and I).
Since the nearest Costco is an hour away, we enjoyed a lovely fall drive through the countryside. Eva entertained us with a rousing rendition of "Let it Go" from Frozen while we drove. Is there a three year old in America who doesn't know the words to that song? Once arrived at Costco, we managed to kill an hour and a half and $330. Don't ask me how that is possible. One of the things I picked up was a wonderful chuck roast that I brought home and made a nice pot roast with.
My favorite pot roast recipe is in Joy of Cooking, which everyone has, so I won't retype the whole recipe here. It is simple and basic and delicious.
Sara was thinking we should have a little something sweet, because after all, the Halloween candy has only whetted our sugar starved appeitites. So, I made cherry pie. Now i know where the expression "easy as pie" came from. Someone who used PIllsbury pie crusts from the refrigerated section of the grocery store, and a couple of cans of cherry pie filling. It took five minutes to put together and 45 minutes to bake. It isn't the best cherry pie in the world, but it served its purpose. Except, good grief, do you know that a can of cherry pie filling costs $4.95? And you need two of them to make a pie? Really. If I had a Marie Callendar's any where near me, next time I think I would buy one of their pies instead!
Regardless, we had a feast of a dinner, and I feel ready to tackle the world. Tomorrow is Grandpa Larry's 94th birthday, so Eva and I are off to visit him today. I need to iron name tags into the new clothes we got him at Costco. New sweat pants and long sleeved cozy shirts.
Have a great week everyone!
21 responses to “Pot Roast and Cherry Pie”
Sounds like you had a wonderful family day. And a trip to Costco, couldn’t get much better.
Sounds like you had a wonderful family day. And a trip to Costco, couldn’t get much better.
Sounds like you had a wonderful family day. And a trip to Costco, couldn’t get much better.
happy birthday to grandpa larry! ;p
happy birthday to grandpa larry! ;p
happy birthday to grandpa larry! ;p
Sounds like a low-key Sunday was something everyone needed! Yep–my niece is 3 & sings ‘Let It Go!’ a.l.o.t. Happy birthday wishes for Grandpa Larry! Little E will make everyones’ day when you go to visit!
Sounds like a low-key Sunday was something everyone needed! Yep–my niece is 3 & sings ‘Let It Go!’ a.l.o.t. Happy birthday wishes for Grandpa Larry! Little E will make everyones’ day when you go to visit!
Sounds like a low-key Sunday was something everyone needed! Yep–my niece is 3 & sings ‘Let It Go!’ a.l.o.t. Happy birthday wishes for Grandpa Larry! Little E will make everyones’ day when you go to visit!
Googled ‘Joy of Cooking Pot Roast Recipe”. Is this your recipe?? This sounds amazingly delicious~~ holy moly!!
Ingredients
3-4 lb. chuck, shoulder, top, or bottom round; brisket, blade, or rump roast (in this general order of preference–I buy the chuck roast)
garlic
flour
2 Tbsp. vegetable oil
1 chopped carrot
1 c. dry red wine
1 c. meat or vegetable stock
1 bay leaf
3/4 c. sour cream
Directions
Preheat oven to 325 degrees. Rub roast with garlic. Dredge in flour. In a heavy pan, heat oil. Brown meat on all sides, but don’t let it scorch. When the meat is half-browned, add carrot. When meat is browned, spoon off excess fat. Boil wine, stock, and bay leaf, and add to meat. Cover and bake 3 to 4 hours in 300 to 325 degree oven, or simmer on top of the stove. Turn meat several times and, if necessary, add additional hot stock and season to taste. When the meat is tender, spoon off excess fat, remove bay leaf, and serve with the pot liquor as it is or slightly thickened with sour cream.
Googled ‘Joy of Cooking Pot Roast Recipe”. Is this your recipe?? This sounds amazingly delicious~~ holy moly!!
Ingredients
3-4 lb. chuck, shoulder, top, or bottom round; brisket, blade, or rump roast (in this general order of preference–I buy the chuck roast)
garlic
flour
2 Tbsp. vegetable oil
1 chopped carrot
1 c. dry red wine
1 c. meat or vegetable stock
1 bay leaf
3/4 c. sour cream
Directions
Preheat oven to 325 degrees. Rub roast with garlic. Dredge in flour. In a heavy pan, heat oil. Brown meat on all sides, but don’t let it scorch. When the meat is half-browned, add carrot. When meat is browned, spoon off excess fat. Boil wine, stock, and bay leaf, and add to meat. Cover and bake 3 to 4 hours in 300 to 325 degree oven, or simmer on top of the stove. Turn meat several times and, if necessary, add additional hot stock and season to taste. When the meat is tender, spoon off excess fat, remove bay leaf, and serve with the pot liquor as it is or slightly thickened with sour cream.
Googled ‘Joy of Cooking Pot Roast Recipe”. Is this your recipe?? This sounds amazingly delicious~~ holy moly!!
Ingredients
3-4 lb. chuck, shoulder, top, or bottom round; brisket, blade, or rump roast (in this general order of preference–I buy the chuck roast)
garlic
flour
2 Tbsp. vegetable oil
1 chopped carrot
1 c. dry red wine
1 c. meat or vegetable stock
1 bay leaf
3/4 c. sour cream
Directions
Preheat oven to 325 degrees. Rub roast with garlic. Dredge in flour. In a heavy pan, heat oil. Brown meat on all sides, but don’t let it scorch. When the meat is half-browned, add carrot. When meat is browned, spoon off excess fat. Boil wine, stock, and bay leaf, and add to meat. Cover and bake 3 to 4 hours in 300 to 325 degree oven, or simmer on top of the stove. Turn meat several times and, if necessary, add additional hot stock and season to taste. When the meat is tender, spoon off excess fat, remove bay leaf, and serve with the pot liquor as it is or slightly thickened with sour cream.
Happy birthday to Grandpa Larry! Now you’ve got me hungry for pot roast! 😉
Happy birthday to Grandpa Larry! Now you’ve got me hungry for pot roast! 😉
Happy birthday to Grandpa Larry! Now you’ve got me hungry for pot roast! 😉
Catching up as was icky sick yesterday. Bother!
Your pictures are making me wish for pot roast right now! Perhaps will have to thaw one to have tomorrow on AMIL’s birthday. That’s our next hurdle.
Cheers for a relaxing Sunday!
Hugs!
Catching up as was icky sick yesterday. Bother!
Your pictures are making me wish for pot roast right now! Perhaps will have to thaw one to have tomorrow on AMIL’s birthday. That’s our next hurdle.
Cheers for a relaxing Sunday!
Hugs!
Catching up as was icky sick yesterday. Bother!
Your pictures are making me wish for pot roast right now! Perhaps will have to thaw one to have tomorrow on AMIL’s birthday. That’s our next hurdle.
Cheers for a relaxing Sunday!
Hugs!
Oh. A perfect family Sunday. Sounds like it was wonderful and enjoyed by all. I hope the feeling lasts well into the week.
Oh. A perfect family Sunday. Sounds like it was wonderful and enjoyed by all. I hope the feeling lasts well into the week.
Oh. A perfect family Sunday. Sounds like it was wonderful and enjoyed by all. I hope the feeling lasts well into the week.