A comfort food dinner in our house (one of many) is chuck roast pot roast. Being a chilly 46 degrees in Buffalo today with rain, we needed this comfort dinner. This has been a very cold, wet, gray spring. The natives are restless as well as their parents. I want to get my gardens going, the flower beds are now sprouting very big weeds but unless I want to weed them in the rain in my snowsuit, they are going to keep growing. I want to get a horse trained for a horse show but the arenas are under water. UGH…I need some comfort food.
This morning before we left for Canada for a hockey game I quickly browned a chuck roast in our cast iron dutch oven. Once browned I threw in some carrots, onions, and broth for gravy and set it in a 200 degree oven to cook for the day. Fast forward 6 hours and dinner was served.
I guess I can face another cold day tomorrow now 🙂
4 lb chuck roast
2 cups baby carrots
one small onion
2 cups water
2 beef bouillon cubes
4 Tablespoons cornstarch
1 16 oz package egg noodles
Biscuit recipe is on the Bisquick box
Brown the chuck roast using a little plain or garlic flavored olive oil in a dutch oven (or use a frying pan if you don’t have one)
After browned put all the ingredients in the dutch oven (or a roasting pan) and cover
Place in a 200 degree oven for 6 hours
serve with egg noodles, biscuits and a nice salad. PERFECTION!!