Monday, December 6, 2010

4# Chuck Roast

When we butcher I always ask for my roast to be in 4 to 5 pound cuts. I cook once for several meals great sandwiches , Beef and Noodles and then there is the traditional pot roast which is always a winner at our table.
I cut it into pieces brown on high heat to caramelized the outside to help seal in the flavor. Cover and place in the oven for several hours to finish then it is ready when I am.

I got the Hunk of Meat from Leah at

Sorry Leah I must of made a mistake I left you an extra Hunk of Meat with my blog name

Also wanted to mention the Cris at did a great job telling us
about the Sweet Success at Hunters Honey Farm and Christmas Trees in the My Indiana Home the new magazine for Indiana Farm Bureau Members. Good story Cris job well done
Tracy Hunter is about 5 miles from us great family to do business with.

I have some pictures I will post in a few days
Until then take care

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