Excuse me while I belch, I had a full plate of my made from scratch

[whistle]

...Hungarian Yankee Slow Cooked Pot Roast. :headbang:

I got a 4 1/2 lb boneless beef chuck roast on sale for $7.00 at Winn Dixie. After I seared both sides of the chuck roast, I set it aside. I then added about 2 tbl of olive oil and one pat of butter and put in a whole cup of finely chopped onion and 2 cloves of minced crushed garlic and cooked that over medium heat until lightly browned and soft, careful not to burn. Then I took preprepared beef stock, I make my own as I don't use salt, and added 48oz to the cooked onion/garlic mixture, stirred that well and allowed that to come to a boil. I placed the seared meat back into the pot, reduced to simmer and allowed the meat to slowly cook in the onion garlic beef stock for at least 1 to 1 1/2 hours. In the meantime I cleaned and prepared my other ingredients which were:

small new potatoes with the skins cut in half
cleaned whole fresh carrots
celery tops
chopped celery stocks
diced tomatoes
sliced mushrooms
a fresh parsnip

I added these to the pot and mixed that well, added more liquid to cover and replaced the pot top and let simmer together for an additional two to two and a half hours. The meat and vegetables were tender, but not mushy. I put a little flour mixed in cold water, added some of the hot stock from the cooking pot to temper the flour and then added that mixture to the pot, stirred well and allowed that to cook on medium heat for another ten minutes. This gave the liquid some body, but was not real thick, although that can be thickened to taste.

The kitchen was filled with the most wonderful aroma. I heated some rolls in the toaster oven and sat down to a full plate of the most delicious tender pot roast I have had in quite some time. Between my dog Sir and myself we ate almost half of the meat and had a generous helping of the veggies and gravy stock. I divide the left overs into three Glad tupperware plastic containers which I will freeze and have over the next month. What a great meal and well worth the wait! :loveya:

[Lethe]

1. that sounds really good

i make it almost exactly like you do. In fact, I think i'm gonna have to do that for next week's meals. Sometimes, I will cook a larger roast, and then after all the veggies are ate up, I use the rest of the roast for sandwiches.

[Bjornsdotter]

2. That sounds really yummy

....but did you bring enough for the whole Lounge?

:toast:

[whistle]

3. I'll do that when the store has a buy one get one free sale. I do a large

...heavy bottom pot that can easily take two or three large roasts plus all of the veggies. Another great variations when there are lots of people to serve, is to add home-made spaetzle. I have a spaetzle maker and I omit the salt:

Spaetzle (Home Made Noodles)
Recipe #2952
by Anne Edgell

1 batch Time Unknown Correct this
Change to: batch US Metric
2 cups flour
1 teaspoon salt
6 eggs
1-2 tablespoon water, lukewarm
1 pinch marjoram (spice)
2 tablespoons margarine
3-4 tablespoons breadcrumbs
4 quarts boiling water, salted

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< 15 mins Side Dishes
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Place flour and salt in mixing bowl, add eggs and beat with a large spoon.
Add water, as needed, mixture should be stiff.
(beat from bottom to top to put air in dough) season with marjoram and let rest
Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water.
When the spaetzle starts to float to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter.