January 13

Ok, Internet.

You have a

  • 2½ pound chuck roast,
  • 4 carrots, and
  • 4 potatoes.

What would you do with it???

.

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Published by

chocolatechic

Just an average wife, mother, and homeschooling woman

26 thoughts on “January 13”

  1. I’m sure you know this, but I see those ingredients and immediately think… Stew!

    Season the meat with salt and pepper and toss it into a crock pot with a little water and a couple packets of oinion soup mix (or beef stock) – And, to your potatoes and carrotts, add some sliced celery, a chopped-up whole white onion and 2-3 cloves crushed garlic if you have them… After 4-5 hours, serve it over white or brown rice or a pile of mashed taters.

    Happy Wednesday!

  2. Hello crock pot! Now go make me some dinner!

    Seriously, I would literally just throw it in the crockpot with a little bit of water. Although Army Mom’s will probably taste better, this version will be just as tasty.

  6. Add an onion, some garlic, salt and pepper, thyme a tiny bit of cloves, a couple bay leaves, some water or broth and you’ve got a nice little pot roast.
    Excuse me, I have to go pull a roast out of the freezer now. I’m hungry.

  7. I make this:
    No Peek Roast

    1 boneless chuck roast (2-5 lbs)
    1 can Campbell’s Cream of Mushroom with Roasted Garlic soup note: using with roasted garlic makes the gravy brown)
    1 pkg Lipton Onion Soup Mix
    Minced Garlic
    1/2 cup water

    Preheat oven to 300 degrees. Line the bottom of a 13×9 pan with aluminum foil. Lay roast on top of foil. Spread cream of mushroom soup over roast, sprinkle Lipton Onion Soup Mix on top. Sprinkle Minced Garlic, 1/2 cup water, add pepper to taste over top of roast. Cover the top of pan with foil and bake at 300 for 4 1/2 to 5 hours.
    **For a complete No Peek meal add assorted vegetables during the last hour of cook time.**

  9. And darn it, Tanya, if you didn’t have me in here yesterday afternoon for an hour creating a Bird of Paradise . One would know that it was a bird, but not THAT kind of a bird. 😀

  11. Ok I’ll be completely different – bake the potatoes, make maple carrots, and cook the beef in the crockpot with either bbq sauce or gravy and make pulled beef. I am sure you have some flour on hand and can (or the boy can) whip up a loaf of fresh bread/buns.

    Yummy.

    Are you going to let us know what you decide?

  15. It sounds suspiciously like you were in my kitchen this morning to see what I was doing for dinner! And you didn’t even wake me up and say hello?!? In a couple of hours my house will smell wonderful! 🙂

  16. Hmmm… pull out the pressure cooker! Add some onion, garlic, celery, beef stock, then the roast. Pressure cook for about 25 minutes. Then add the veggies for 10 minutes. When it’s all done, make a lovely gravy with the liquid left over, slice the roast, and serve with the veggies, and gravy.

    Yummy!

    *sigh*

    I miss eating!

  17. Dredge the roast in some flour and salt and pepper and brown on all sides. Put it in a roasting pan and put the carrots and potatoes around it. Pour over some beef broth and minced dried onion or onion soup mix or beefy mushroom soup. Cover with foil and bake in a slow oven.

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