"True ignorance is not the absence of knowledge, but the refusal to acquire it." ~ Karl Popper
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
It was raining last Saturday but that didn't stop our grandson's final football tournament of the season. They came in second, but it was a close game and they played well… it was fun watching him on the field playing most of the game. We also planted the Colorado blue spruce seedling we got from our sister-in-law at her Bemidji State University inauguration as president. It will be fun to watch it grow… hope it makes it through the winter!
RECIPE OF THE WEEK
Pot roast sounded so good to me this week and when I saw this recipe at allrecipes.com I decided to give it a try. It is intended for BBQ beef sandwiches, but I served it over rice and people loved how the sauce blended with the rice for great flavor. It was also good on buns… will make great leftovers. I thought it sounded like a lot of ketchup so I tried reducing the amount but it didn't taste right until it had almost 3 cups. With so much ketchup choose one you like… I used Simply Heinz. The beef was fall-apart tender and very flavorful.
- 7 pounds boneless chuck roast
- 1 cup water
- 3 tablespoons white vinegar
- 4 tablespoons brown sugar
- 2 teaspoons dry mustard
- 4 tablespoons Worcestershire sauce
- 3 scant cups ketchup
- 2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 6 cloves garlic, minced
Place the roast and 1 cup water in a slow cooker. Cover and cook on low for about 4 hours, until beef can be easily shredded with a fork.
In the meantime, mix together the remaining ingredients in bowl to make barbecue sauce.
Remove the roast from the pot after about 4 hours and reserve about half the liquid from the slow cooker. Loosely shred the beef into chunks and return to the cooker.
Add sauce and stir to thoroughly coat the beef. Continue to cook on low for an additional 4-6 hours, until it is fall-apart tender. Add reserved liquid as needed to get to desired consistency. Serve over rice or on buns.