I bought a very small chuck roast the other day, with a recipe in mind. However, time lapsed and I didn't use it. Today I took a small casserole, lightly oiled it with olive oil, placed thin slices from four peeled Russet potatoes in the bottom, and the chuck roast and a small jar of sliced mushrooms on top. I poured 1-1/2 cups of water around the sides to moisten the potatoes, and then covered the meat with one can of Campbell's Golden Mushroom soup.
I placed the covered casserole in a 300 degree oven for 2-1/2 hours, and was rewarded with the most tender, tasty dish imaginable.
A bit of slow-roasting can be a lifesaver when preparation time is short and the meat quality is questionable.
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