Subject: Mexican Pot Roast
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 24 2003 - 05:58:14 EDT
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FOOD FUNNY
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Here is a small collection of food punnies courtesy of reader Peg
Swanson:
A hangover is the wrath of grapes.
A boiled egg in the morning is hard to beat.
A chicken crossing the road is poultry in motion.
When a clock is hungry, it goes back four seconds.
Bakers trade bread recipes on a knead-to-know basis.
Sure, the grocery store clerk can sell meat. But will he produce?
A friend got some vinegar in his ear, now he suffers from pickled
hearing.
I've seen some really awful truffles in my day. Nobody knows the
truffles I've seen.
When I realized I was addicted to Thanksgiving leftovers, I decided to
quit cold turkey.
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TODAY'S RECIPE
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Although it's not absolutely necessary, this dish gets extra flavor
and eye appeal by browning the meat in a skillet before adding it to
the slow cooker.
Mexican Pot Roast
2 Tbs (30 ml) olive oil
4-5 lbs (1.8-2.25 Kg) beef pot roast
Salt and freshly ground pepper to taste
1 cup (250 ml) dry red or white wine (optional)
1 medium onion, chopped
3-6 cloves garlic, finely chopped
2 cups (500 ml) chopped fresh or canned tomatoes
1 cup (250 ml) sliced mushrooms
2 bay (laurel) leaves
2 Tbs (30 ml) chili powder
1 tsp (5 ml) dried thyme
Heat the oil in a skillet over high heat. Season the roast with salt
and pepper and brown on all sides in the oil. Place remaining
ingredients in the slow cooker and stir to combine. Add the meat and
cook on low for 8 to 10 hours. Serves 6 to 8.
Stove top method: Add an additional cup of wine or water and place
ingredients in a pot or casserole and simmer tightly covered over very
low heat for 3 to 4 hours, or bake tightly covered in a preheated 250F
(120C) oven for 3 to 4 hours, adding more liquid if necessary.
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