I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 15, 2016

Pot Roast

3 to 5 lbs. chuck or sirloin roast
Flour
Salt and pepper
1 onion, chopped

1  to 2 cans beef broth
1 cup red wine (optional)
2 bay leaves
1/2 tsp. thyme
Carrots
Onions
Potatoes

Rinse roast and cut off any extra fat.  Sprinkle with salt and pepper and dredge in flour.  Brown well on all sides in a small amount of hot oil.  Put in roasting pan.  Brown chopped onion and add to pan over the roast.  Pour broth and wine around the roast and  sprinkle seasonings over roast.  Cover and bake at 350 degrees  for 1 hour.  Peel carrots, onions, and potatoes and cut in large chunks.  Spread around roast and baste with cooking juices.  Add more broth if necessary.  Cover and roast an additional hour until vegetables and meat are tender;  Remove meat to plate and slice.  Surround with vegetables.  Cover to keep warm.  Skim fat from pan liquid and if necessary, thicken with a little flour mixed with some water.  Pour a little of the gravy over the sliced meat, and serve the rest on the side. 
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