Ha! I have to take back my nastiness about the golfing movie. While it wasn't terrific, it was good and I enjoyed it.
Oh, and my precious pooches did not get the memo about getting an extra hour of sleep this morning. Sweet little buggers.
The men requested another pot roast for today. Oldest Son was away the last weekend I cooked one and only got left overs so he suggested we have another today and the other two said, "Absolutely!" Okay then.
A note was left requested the recipe. It's right out of a Betty Crocker cookbook but here it is anyway:
New England Pot Roast
4 pound beef arm, blade or cross rib pot roast
1 tablespoon salt
1 teaspoon pepper
5 ounces prepared horseradish
1 cup water
8 small potatoes, cut into halves
8 medium carrots, each cut into fourths
8 small onions
Kettle Gravy (below)
Cook beef in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Add water. Heat to boiling; reduce heat. Cover; simmer on top of range or cook in 325* oven 2.5 hours. Add vegetables. Cover; cook until tender, about 1 hour. Remove to warm platter. Prepare gravy; serve with beef. 8 servings.
Kettle Gravy
Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and 1/4 cup all-purpose flour in tightly covered container, stire gradulally into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
All that's really good but I hardly follow the recipe measurements. I always get more meat (feeding three men, after all), decrease the salt and increase the pepper and horseradish. I just cut up tons of potatoes, carrots and onions. If there's too much beef for my biggest pot I put the veggies in aluminum foil pockets and cook in the oven for 30-45 minutes before adding to the roast. Helps keep everything cooking at the same rate. I also do a little of this, more of that with the whole gravy thing, just how the man-creatures like it. As far as cooking times go I just use a meat therometer to make sure it's where it should be.
I serve it with a garden salad and warm bread or rolls. Nothing fancy but it is always well received so I guess that makes it a good meal.