Tonight's homestead meal is a slow cooked beef roast. I pulled a chuck roast out of the freezer to thaw yesterday. I love to cook this roast long and slow with nothing but a bit of salt & pepper. The slow roasting makes it extremely flavorful and tender.
Place roast in a large covered casserole dish. Salt & pepper to taste. Cover and cook on 300* for about 3 hours. When almost done, place large cubes of carrots and potatoes in pan along sides of roast. Continue cooking until vegetables are tender. A large salad made fresh from the garden and homemade biscuits complete the meal!
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