Today never got above zero. Which makes it a perfect day for pot roast. Yeah, yeah, no big deal cooking a pot roast. But I never had done it before. So I succumbed to my craving and gave it whirl. A three pound roast, some onion, baby carrots, seasoning, and cream of mushroom soup. Put it all in a bag, popped it in the oven, and three hours later I was chowing down.
And it was good.
Already looking forward to leftovers tomorrow.
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Mmmmm - that sounds yummy. You popped it in a bag? What sort of bag? Like a HompePlus shopping bag? Didn’t that taste all plasticky?
Comment by Jenn — 29/December/2007 @ 11:40 pm
Me too - tell me about this “bag”???
I also like to add potatoes to the mix. And I’ve never had cream of mushroom in my pot roast, but that sounds delicious!
I’m jealous - you have an oven! I’m about to move, alas my new apt also doesn’t have one either. But I’m planning to buy one of these combination oven+microwave units. Any advice?
BTW, are you the fellow who knows about Pedro’s South of the Border???
Comment by The Stumbler — 02/January/2008 @ 12:01 pm
Sorry for the mystery folks. It’s a cooking bag, you know, like you put a turkey in. I considered potatoes, but I also had a hankering for mashed taters, so I went that route instead.
Stumbler, no advice on the combo oven. I hear you can do a pot roast on the stove top too, but I’m no expert obviously.
Yes, having lived in South Carolina and going there from Virginia I am quite familiar with the wit and wisdom of Pedro!
Comment by John McCrarey — 02/January/2008 @ 8:46 pm