sarahamiller, Nov-9-05 23:15:47:|
Steve and Sarah, I just saw the beautiful pictures of Max! He may well be the cutest newborn I have ever seen. Congratulations! I do have a recipe for an Italian pot roast. I've never tried freezing it before, but I suppose there shouldn't be any problem.
1. Preheat oven to 350.
2. Cut several slits into a 3 lb. beef chuck roast that has been trimmed and halved crosswise. Stuff slits with slices of about 3 garlic that have been cut in half. Season beef with lots of salt and pepper.
3. Heat 1 tbl. olive oil on high in a big skillet and brown the beef on all sides.
4. In a large, heavy pot with a tight-fitting lid, combine a big onion cut into wedges, a pound of small potatoes, one can whole tomatoes in puree (28 oz.), 2 more halved garlic cloves, and 1 tbl. chopped fresh rosemary.
5. Cram beef into pot and cook for at least three hours (until beef pulls apart easily with fork). Then, slice up the beef; cut out any big pieces of gristle and skim off excess fat.
This recipe makes about 8 servings. Yummy on cold winter days.