Today is Wednesday, the day after Barack Obama's historic inauguration!! My Wednesdays are for staying home and cooking…exactly what I will be doing on this unplugged day.
QUOTE OF THE WEEK
"The time has come to reaffirm our enduring spirit, to choose our better history, to carry forward that precious gift, that noble idea, passed on from generation to generation: the God-given promise that all are equal, all are free and all deserve a chance to pursue their full measure of happiness." ~ President Barack Obama
RECIPE OF THE WEEK
One of the positive side effects of the current economic situation may be a return to the family dinner table. I have read numerous articles about comfort food being back in vogue. Last week I made what I consider to be one of the ultimate comfort foods…pot roast. This variation with horseradish is one I hadn't used before but my family gave it rave reviews.
HORSERADISH POT ROAST
- 4 pounds beef chuck arm, shoulder or blade pot roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (8 oz) jar prepared horseradish
- 1 can (10.5 oz) condensed beef broth
- 12 small red potatoes, cut in half
- 12 medium green-top carrots, cut into fourths
- 8 small onions, skins removed
Cook beef in skillet over medium heat until brown on all sides. Place vegetables in the bottom of a large slow cooker. Place beef on top of the vegetables. In small bowl, mix horseradish, salt and pepper; spread evenly over beef. Add can condensed beef broth. Cover and cook on low for 10 hours.
CREAM GRAVY
Remove meat and vegetables to platter; keep warm. Skim excess fat and measure 2 cups broth into saucepan. Mix 1/2 cup cold milk or half-and-half and 1/4 cup flour; gradually whisk smooth mixture into broth and heat to boiling, stirring constantly. Boil and stir one minute. Serve with beef and vegetables.
