Wednesday, March 4, 2009

Tonight's Supper

Well no pictures today but I will post what I am cooking.

Oven Pot Roast

1 nice size beef roast
seasonings of your choice
bell peppers

Last night hubby stuffed the roast with minced garlic, salt and pepper, minced onions, and he seasoned the outside well with salt, pepper and garlic powder.

This afternoon I will get out my trusty black iron pot and cover and brown the roast well on all sides. Then I will saute the onions, bell pepper and a little garlic (hey we are cajuns after all lol) until they are just tender. Then back in the pot with the roast, some beef broth or water, and the cover will go on and I will put it in a 350 oven. After about 1 hour, I will turn the roast over and check if it is beginning to get tender. If so I will add in the carrots. If not I will wait another hour and check and flip again. Once it just starts to get tender I will add the carrots, and about 15 to 20 minutes later I will add potatoes. Once the veggies are cooked I will take it out of the oven and let it rest for at least 15 minutes before hubby carves it. Alot of times it is actually to tender to actually carve lol and he will just pull chunks off.

I will make a little rice, cause he and my son can't have roast without rice lol.

Since I have an abundance of carrots right now I will make one of hubby's favorites.

Carrot and Raisin Salad

a little mayo

shred the carrots. Drain crushed pineapple. Add the raisins and pineapple to the shredded carrots. Mix with a little mayo and chill.