German-Style Pot Roast

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for passing these
along:

Top Kitchen Tips for Newlyweds

9. Never go to bed angry or without checking to see if the stove
is off.

8. Order in. A lot. You can learn to cook later.

7. Flavored massage oils are not recommended for seasoning
new skillets.

6. No matter how romantic the idea may seem at first, frying bacon
for breakfast in the nude is guaranteed to result in a trip to the
emergency room for one of you.

5. Microwaves + silverware = BAD IDEA.

4. No matter how many crock pots you got as wedding gifts, you
only need one to make a meal.

3. Freezer burn is not nearly as fun, nor as healthy, as rug burn.

2. Even if it says "Homestyle" on the can, it won't fool your mother-
in-law.

And the #1 Kitchen Tip for Newlyweds:

1. Even if it is your refrigerator too, your sneakers and your bait
are going to have to find a new home.

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            TODAY'S RECIPE
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Note on slow cookers: Most slow cookers on the market have two
settings: low and high. The low setting cooks foods at approximately
200F (95C), and this heat setting can be approximated in a conventional
oven or on a stove-top burner set on the lowest setting. Similarly, the
high setting (approximately 300F, 150C) can be reached on conventional
ovens and on stove-top burners set on very low. All you need to cook
any of these recipes is an oven (or stove-top) and a casserole dish or
oven-proof baking dish with a tightly fitting lid.

Dill pickles and mustard reveal the origins of this dish.

German-Style Pot Roast

1 Tbs (15 ml) vegetable oil
1 1/2 - 2 lb (675 - 900 g) boneless beef chuck roast
2 - 3 carrots, chopped
2 - 3 onions, chopped
1 - 2 stalks celery, chopped
2 bay (laurel) leaves
3/4 cup (180 ml) chopped kosher-style dill pickles
1/2 cup (125 ml) dry red wine or beef stock
1/3 cup (80 ml) German-style mustard
1/4 tsp (1 ml) ground cloves
Salt and freshly ground pepper to taste
1 Tbs (15 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) dry red wine or beef stock

Heat the oil in a large skillet over high heat and brown the roast on
all sides. Place the carrots, onions, celery, bay leaves, and pickles
in the slow cooker. Place the roast on the vegetables. In a small
bowl mix together the wine, mustard, cloves, salt, and pepper, and
pour over the meat. Cook covered on high heat for 4 to 5 hours, or on
low heat for 8 to 10 hours. Prior to serving, remove the meat and
vegetables to a warm platter with a slotted spoon. To make the gravy,
pour the remaining liquid into a small saucepan and skim off and
discard the fat. Stir in the cornstarch mixture and bring to a boil
over moderate heat, stirring constantly. Serves 4 to 6.
Received on Thu Nov 3 14:13:37 2005