Last Friday was just a yucky day. Cloudy, raining, windy, and chilly. Early in the morning I read a couple threads from folks about them doing Mississippi Pot Roast and that just got me wanting something similar. Didn't go the MS route, but decided to just do it in my tried and true manner. I had a 3# Chuckie in the freezer that I grabbed and got things rolling.
The roast right out of the freezer.
Into the slow cooker with beef gravy, beef broth, a little salt, black pepper, garlic powder, and minced onion.
This is at the 10 hour mark. Tracy came in about 3:00 and informed that she was going to a neighbor's for wine, cheese, and appetizers and wouldn't be home for dinner. Chuckie into the fridge till the next day at this point.
Early the next morning I got it going again set on low temp for a couple hours just to heat back up then down to "keep warm", where it stayed all day. As dinner time was approaching I cut up some fresh green beans and put them into the steamer.
Did some Orzo in my little rice cooker. It's all done and keeping warm.
Green beans done. Tossed with a splash of my homemade garlic and herb infused olive oil and fresh grated Parmesan cheese. God this is ugly!!
Roast out of the slow cooker and onto the cutting board. I had to use two spatulas to get it out so it didn't disintegrate.
Pull enough for our dinner.
Plated. Roast on top of the Orzo and covered with about a quart of the gravy and the beans.
Close up.
Man this was good!! Basically two days with the roast slow simmering in that decadent gravy and it was super tender, moist, and succulent. I've done the chuck roasts like this before but that added day in the slow cooker really amped up the flavor. Couple that with the Orzo, which IMHO is vastly superior to noodles, and it was pure down-home comfort food. The beans were extremely good also and we thoroughly enjoyed them. Both of us love green beans but as embarrassed as I am to say it, I've never steamed them fresh before....but now I'll never open another can of them either
Tossed with the EVOO and cheese, they were outstanding. Matter of fact, I did another batch last night with dinner and put the three cans that were in the pantry into the basket to donate to the local food bank. A true game changer, that's for sure.
Well, gonna call this one dine...finally. Y'all take care, stay safe, and I'll see everybody soon.
Robert
The roast right out of the freezer.
Into the slow cooker with beef gravy, beef broth, a little salt, black pepper, garlic powder, and minced onion.
This is at the 10 hour mark. Tracy came in about 3:00 and informed that she was going to a neighbor's for wine, cheese, and appetizers and wouldn't be home for dinner. Chuckie into the fridge till the next day at this point.
Early the next morning I got it going again set on low temp for a couple hours just to heat back up then down to "keep warm", where it stayed all day. As dinner time was approaching I cut up some fresh green beans and put them into the steamer.
Did some Orzo in my little rice cooker. It's all done and keeping warm.
Green beans done. Tossed with a splash of my homemade garlic and herb infused olive oil and fresh grated Parmesan cheese. God this is ugly!!
Roast out of the slow cooker and onto the cutting board. I had to use two spatulas to get it out so it didn't disintegrate.
Pull enough for our dinner.
Plated. Roast on top of the Orzo and covered with about a quart of the gravy and the beans.
Close up.
Man this was good!! Basically two days with the roast slow simmering in that decadent gravy and it was super tender, moist, and succulent. I've done the chuck roasts like this before but that added day in the slow cooker really amped up the flavor. Couple that with the Orzo, which IMHO is vastly superior to noodles, and it was pure down-home comfort food. The beans were extremely good also and we thoroughly enjoyed them. Both of us love green beans but as embarrassed as I am to say it, I've never steamed them fresh before....but now I'll never open another can of them either
Tossed with the EVOO and cheese, they were outstanding. Matter of fact, I did another batch last night with dinner and put the three cans that were in the pantry into the basket to donate to the local food bank. A true game changer, that's for sure.Well, gonna call this one dine...finally. Y'all take care, stay safe, and I'll see everybody soon.
Robert
decadent and incredibly tasty looking cook Robert, points for sure!
