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Chuck Roast and shopping carts

By   /   March 4, 2012  /   Comments Off

 

 

If you have a copy of my cookbook, you have read that I love to go grocery shopping. I like to go early in the morning when it’s less crowded, all the produce seems fresher and the shelves are well stocked. It’s also a good place to visit. I always run into someone I’ve not seen in a while. I do have one pet peeve though.

After I’ve gathered my groceries, paid for them, and loaded them in my car, I return my cart to the cart return. However, some people (I know you are not one of these individuals) do not return their carts to the cart return. Think about it, the carts are an expense for the store and a convenience for us, the shoppers. We should have respect for them. The other day it was windy and unreturned carts were rolling into cars, my car and others, leaving unwanted dings in the cars. So, next time you go to the grocery store be sure you return your cart to the cart return. One day I know when I return my cart, the bells and whistles will go off, and we will be rewarded for respecting the store’s property. However, if that doesn’t happen, we will have done the right thing.

Early in the morning in the meat department in the grocery or market, the choices seem better. Choosing a roast can be troubling for some, so get to know your meat and what you want your end results to be. Today I want a chuck roast, so I look for good marbling (that means white fat lines in it). Good marbling means excellent flavor and tenderness. Choose the roast to feed the number of people you will feed, remembering it will shrink. A chuck roast is good for pot roast. You want to cook it low and slow. Try the following recipe!

Chuck Roast

  • Chuck roast (washed and dried well)
  • Vegetable or olive oil
  • Worcestershire Sauce
  • Granulated garlic
  • Black pepper
  • Lawry’s Seasoning Salt
  • 1 onion, cut into thick slices
  • 5 ribs of celery, cleaned – leave long
  • Red potatoes – washed, dried and quartered
  • Baby carrots or cut up whole carrots

Preheat oven to 425°. Season roast – rub with oil and Worcestershire sauce all over; sprinkle generously with granulated garlic, black pepper and lightly with Lawry’s Seasoning Salt on all sides. In a covered roasting pan sprayed with vegetable spray, place whole ribs of celery and onion, making a natural rack for your meat, which also adds flavor. Slow roast at 425° for one hour; reduce heat to 375°. The amount of cooking time depends on the weight of your roast – a 4 pound roast should cook for 2-1/2 to 3 hours. Check to make sure juice does not cook out. If you need to, add a cup of hot water.

When meat is tender, add red potatoes and carrots on top of roast; salt and pepper vegetables. Cover and return to the oven; cook about 30 minutes or until vegetables are tender. Remove vegetables; the meat should fall apart. Check juices for seasoning (salt and pepper). You may need to add more.

Place roast pieces in a deep platter or dish; put carrots and potatoes around the meat. You may thicken the au jus for more of a gravy by adding cornstarch or a flour slurry. It’s great just the way it is. Pour all over the meat and vegetables. Add a green vegetable or salad and, of course, some homemade biscuits to sop up all that goodness. Dispose of celery – its done it’s work. The onions will be good with the other vegetables.

I like to do this for Sunday dinner. You can let it cook while you’re at Sunday School and church. Hope you enjoy.

May God Bless You.

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

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