On Monday, April 29, 2019 at 3:40:54 PM UTC-4, jmcquown wrote:
> On 4/29/2019 3:10 AM, Julie Bove wrote:
> >
> > "jmcquown" > wrote in message
> > ...
> >> I salted, peppered and browned a small chuck roast in a bit of canola
> >> oil. Then into the crock pot it went.Â* I added chopped onion, celery
> >> and a little bit of carrot.Â* A miripoix.Â* Extra minced garlic and some
> >> beef broth.Â* Bay leaves, of course.Â* It's covered now and cooking on
> >> High until this evening.Â* I might add some thyme about halfway
> >> through; I'll have to taste the broth first.
> >>
> >> I plan to serve this with mashed (russet) potatoes and make a strained
> >> beef gravy from the liquid.Â* It will need a bit of thickening; I'll
> >> likely use a cornstarch roux.
> >>
> >> Jill
> >
> > That sounds exciting!
>
> Not exciting but it was a delicious meal. The gravy was excellent. I
> sometimes have trouble with gravy made from beef cooked in the crockpot.
> This time it was a perfect velvety texture and had just the right
> taste. I was quite pleased. What was left went into a small rubbermaid
> container in the fridge. I got enough out what I cooked for a meal or
> two, then into the freezer it will go in portioned containers. Dinners
> for when I don't feel like cooking. Still home-cooked meals. The
> mashed russets were also quite good, but I don't tend to freeze them.
> If I have leftover mashed potatoes I tend to turn them into mashed
> potato pancakes on another day.
>
> > I made Pad Thai for the gardener and bean tostadas
> > for myself.
>
> Okey doke. No need to tell us there were beans involved. It's an easy
> guess.
>
> Jill

All things being equal, I think I'd rather eat the gardener's meal.

Cindy Hamilton