November 4, 2001
Pot Roast and Potatoes
SuperFresh was having a special on pot roast this week, so we decided to
enjoy the ultimate in comfort foods this Sunday. This has been a busy
weekend for us and today was even busier, so it was wonderful to come home
to the smell of this meal permeating the house (although one of us was
always home keeping an eye on the meal's progress). We served it on fresh
bread purchased at the farmer's market today with
leftover potatoes.
A perfect tonic for weary souls.
Menu
- Pot Roast
Quick View: Pot Roast
Ingredients
- 3.5 pounds boneless beef chuck roast
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoons oil
- 1/2 cup stock
- 5 cups onion
- 6 cloves garlic
- bread