Culinary plans have changed a bit. Chuck roast was on sale last night ($1.99 per pound rather than $3.29) and an enormous slab of meat followed me home. It actually is on the menu plan for the month; I just expected it to be cheaper at Aldi, who had been out of them when I was there last weekend.There is something so Little House on the Prairie about starting dinner before you even have breakfast. Trim the roast, flour and brown it, then throw it in the crockpot with some seasonings and wine (A 2003 pinot noir from Wollersheim, if you must know). Let it cook on low all day.
Enjoy as is for dinner tonight. First batch of left overs will go into either vegetable stew with beef, or Kentucky Burgoo, depending on what strikes my fancy. Both recipes share a lot of core ingredients, but the seasonings are wildly different. The rest of the leftovers will be frozen, some in gravy, some not, for sandwiches (did I mention this roast is over 5 pounds? I'm going back later today to snag another one for the freezer).
You all are welcome to come to dinner!
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