Rich ...that sounds really good!!
I want a new turkey fryer. The new ones are much safer than the old ones like I had. It made me so nervous to use it.
I made the family happy happy happy yesterday. Pot roast with onion and mushrooms, smashed potatoes with butter and sour cream, buttered corn, romaine salad with dried cranberries, candied pecans, and strawberry blush vinegrette, and little soft buttered Sister Shubert rolls....
Did the roasts a bit different yesterday. I had 4.5lbs of chuck roast (2 of them about 2" thick, still frozen in the middle cause I forgot to take them out of the freezer yesterday morning
), sprinkled with garlic powder, coarse black pepper and Kosher salt, browned in olive oil. I finally found a cast iron Dutch oven
(
a beautiful red glazed one that I can lift!) sprayed it with olive oil, dumped in a can of Progresso French onion soup, crammed in the browned roasts, covered them with sliced mushrooms, poured over a mix of hot water, Lipton onion soup packet, and a packet of Good Seasons Zesty Italian dressing mix. Cooked them covered for 3 hours at 325. They were so tender, but not falling apart into shredded meat (another hour and they would have) and had a wonderful flavor. Scooped out about have the onion and mushrooms and put on the meat, left the rest in the pot for gravy, that I added one of those Knorr beef stock tubs to along with flour and water. Didn't need any additional seasoning.