If you’re looking for a simple dinner with flavor to die for, this is the one. Mexican Style Pot Roast. Perfect for a family, easy to make and a bounty of succulent, tender meat for dinner (and if there’s any left) some of the best leftovers, ever.
Hey guys! I’ve been super psyched over my very retro Home-Made Onion Soup Mix. I want to use it in everything. It’s been like a little trip back to the past, only better than I remembered.
Here’s an oldie but a goodie recipe, a pot roast with a Bloody Mary sauce. Of course, you’re not going to get tipsy and it’s perfectly fine for children! If there’s any concern about the alcohol, substitute white or white wine vinegar.
Beef Barley is a soup that hasn’t gotten it’s due, perhaps because the recipe most of us know is from the back of the Barley box. Good fare, not great. And while I love a good Beef Barley made with a home-made beef stock, it’s incredibly hard to find good bones here, terribly expensive, and frankly, a lot of work for a simple soup. My solution? A lovely Beef Barley Soup made with a “doctored” up broth.
Pot Roast done perfectly, tender, silky, a rich gravy. Is there anything better? Here’s one that’s full of flavor, a play off of the Flemish Stew with beer, Beouf Carbonnade: a bit sweet, a bit tangy from the beer, and simply dripping with caramelized onions. If that sounds too fancy, just call it Beer Braised Pot Roast. Does a roast with any other name still smell as good? Oh, that’s Rose? Silly me…