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Pot roast with vegetables. |
This is not a Semi-Homemade Recipe from Sandra Lee of Food Network fame, but all my idea. Our son-in-law who spent his childhood in England is fond of pot roast and usually I make a pot roast from scratch. However, I discovered a fully cooked Morton's of Omaha beef pot roast at Trader Joe's that works well when you want a pot roast dinner in a hurry. I served this once to Anthony, never told him it hadn't been cooked from scratch, and he raved about it. I try to keep one of these in the fridge or freezer in case I have unexpected guests.
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Heat and serve beef pot roast from Trader Joe's. |
This morning I rounded up the vegetables I had on hand, potatoes, carrots, onions, and picked up a rutabaga and a parsnip from the grocery store.
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Cooking the vegetables and adding seasoning. |
I cook the vegetables in beef stock (or water) and the gravy that comes with the cooked pot roast from Trader Joe's. While the veggies are cooking I cut the pot roast into chunks and heat that in a separate pot. When the vegetables are partially cooked, I season them with oregano (you could use any seasoning) and add them to the warm pot roast. I let this simmer until the vegetables are done, the pot roast is hot, and the flavors have melded.
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Heating the pot roast that has been cut into chunks. |
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Add vegetables to pot roast and let simmer until vegetables are done. |
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Ready to eat. |
Add a salad and some hot rolls and dinner is ready in less than an hour.
Disclaimer: I am getting no kickback, not even a free pot roast, from Trader Joe's.
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