Pot roast

Our neighborhood grocery runs weekly "get one free" specials. Sometimes, you don't have to buy anything to get something free. Last Easter, for example, you could walk in with your coupon and get a free pineapple, which I imagine lead to our entire neighborhood having pineapple-based desserts. (I made this brown sugar ginger ice cream topped with broiled pineapple slices.)

The "get one free" specials occasionally bring food into our home that we don't normally eat (I mean, who can resist FREE?). This week, the special is a buy-one-get-one-free on chuck roast. We put one in the freezer and made pot roast with the other one.

Pot roast

I don't think I've ever actually made a pot roast: it's just not one of those things that jumps into my mind to make. It was, however, absolutely delicious. I cooked the thing for three hours at 300F in a mix of broth, red wine, shallots, carrots, celery and a large quantity of quartered mushrooms. Chuck roast is hardly a lean cut, so this is not exactly health food, but the meat turned out meltingly tender (aided no doubt by the fat content).