Pot Roast (and Next Day Stew)

You’ve had enough time to get an idea of my weird quotient.  I like what I like with no apologies, so let’s talk about stew.  My birthday is in July and we always got to pick what we wanted for birthday dinner.  Until I was 13 or 14, I always picked stew.  Now, I know what you’re thinking, stew in July and what does that have to do with pot roast?

I started making my pot roast using this recipe ever so long ago.  I used to do the browning and braising thing, but it never rang my bells.  I wanted gravy and lots of it.  This recipe was either on a soup can or in a Campbell’s ad.  Could it be any easier?  I’m not a slow cooker user.  (I don’t think that’s correct English, but c’est la vie)   I prefer baking things in the oven.  The house becomes perfumed with what’s to come and I don’t have to fiddle with it.

First night, we have pot roast with red potatoes and carrots.  Next night, we have beef stew with all the leftover meat and veggies, plus green beans, peas, corn, anything that catches my eye.  And, I make dumplings.  In all honesty, that is the whole reason for pot roast and stew, DUMPLINGS!  Hooray for dumplings.

In a 5 quart Dutch oven, place a 3 to 4 pound chuck roast or cut up Round steak, well trimmed of fat.

Combine and add:      1 can cream of mushroom soup

1 can cream of golden mushroom soup

1 can dry white wine

Sprinkle 1 package dried onion soup over top.

Cover with lid and bake approximately 4 hours at 275 degrees.  At 3 hours, add carrots and potatoes.  Perfect!

Next Day Stew:

Cube the meat.  Start heating it on the stove top.  Add peas, green beans, frozen pearl onions.  It may need a bit more liquid.  I’d suggest water or beef broth.

Dumplings for the next day stew:

Combine:

1 ½ cups flour

2 teaspoons baking powder

¼ teaspoon salt

Stir in ¾ cup milk to moisten

Drop by spoonfuls onto hot simmering broth.  Cook 10 minutes uncovered and 10 minutes covered.  Heaven!

*  from the Recipe Box:  If you have leftovers, a hot beef sandwich is ever so good.  Place a slice of buttered bread on a plate, top with some of the beef and top with heated gravy.  It’s a true knife and fork sandwich.

Happy birthday to me!

and remember:  Everything will be OK in the end.  If it’s not OK, it’s not the end.  Big kiss, Lynn

 

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