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It's been quite some time since I wrote a Sunday Dinner post. My son and I are coming to the end of our struggles with getting my old mobile home ready to be sold, but it's at the point where it's so close and yet so far. Hopefully, once that's done, my posts will be more consistent.
But I didn't come here to talk about that.
I came here to talk about the Midnight Special roast.
I call it the Midnight Special roast because I either start cooking it at midnight or finish cooking it at midnight. Either way, this simple process takes 15 hours to complete. The results are a perfect roast that falls apart and is tender and delicious.
I can't take credit for this recipe. I got it from the 22 Simple Dinners e-cookbook, available free from the folks at Living On A Dime. That's right, I said free. Just follow the link below to go to the Living On A Dime website and download this baby.
Don't be surprised if you enjoy their simple recipe suggestions so much that you want to buy their 20th-anniversary cookbook, which is available in your choice of an e-book or print version.
And now, on to the recipe!
You will need a small roast, about five pounds. I got an inexpensive neck roast from my local butcher. If you are in the Northern Colorado or Southern Wyoming area, please consider checking out http://fnbutcher.com. I don't get a commission for telling you about them, but once you try them, you will never want to buy meat from the grocery store again. They get their meat from trusted local farmers who are dedicated to raising their livestock ethically.
My cast-iron Dutch oven is the tried and true way to cook meat. You end up with a nicely browned exterior that you can't get from a slow cooker. Mine is a 5-quart Amazon Basics, but as of this writing, they are out of those and don't know when they'll be back in stock. I found one for you to consider, and it looks even better than the one I have. Jealous of you if you get this beauty before I do! I love the lid that doubles as a skillet.
All right, so you have your Dutch oven (or roasting pan) and you have your five-pound roast. Here is the original recipe from the folks at Living On A Dime.
1 beef roast, 3-5 lbs.
1 onion, sliced
1 can cream of mushroom soup (omit for GF and sprinkle
with seasoned salt)
Place roast in pan. Pour cream of mushroom soup and onion on top.
Cover tightly. Bake at 250° for 1 hour. Then turn down to 225° and cook for 15 or more hours; 10 hours for roasts smaller than 3 pounds.
Here are the changes that I made.
I didn't have any cream of mushroom soup, so I just poured a pint of chicken stock into the Dutch oven and sprinkled the roast with The Blend from Kinder's Seasonings. I also added four carrots and four sticks of celery cut into thirds and six small to medium-sized yellow potatoes cut into quarters.
Costco makes a good, inexpensive chicken stock, but if you don't have a Costco membership, here is a link to purchase twelve quarts of Swanson chicken broth for $32.90, which is comparable to what you'd pay in the grocery store.
Watkins also makes stellar soup base concentrates and gravy mixes. Follow the link below for more. You can purchase these through my store, or you can sign up to be a Watkins consultant yourself and get discounts on everything you order. Membership is just $29.95 annually, and it's well worth it!
I purchase my Kinder's spices at Costco which is the cheapest way to buy them, but if you can't get to Costco, here is a link to purchase a standard-sized bottle for a reasonable $6.99.
So, how did the roast turn out?
AMAZING! It was so tender and tasty. But before I could eat mine, I had to take the kitchen trash containing the butcher's twine out to the bin, because my cat kept trying to eat the twine.
We have enough roast left over for one or two more meals. The 22 Simple Dinners cookbook contains several recipes for using up the leftover roast. You're missing out if you don't download this free e-book. I've gotten more use out of it than I have out of many of the hard-copy cookbooks that I've had for years.
I hope you enjoyed this edition of Sunday Dinner at the Grover Hotel. If you're an omnivore, I think you'll find that this simple and delicious slow-cooked roast might just be worthy of becoming a favorite meal in your house!
~Cie the Ornery Old Lady~
"I like cooking with wine. I sometimes even put it in the food I'm cooking." --Julia Child
Ornery Owl image is a free to use graphic from Open Clipart Vectors on Pixabay
To get more recipes and other Good Stuff from Grover, visit us at:
The Icky, Sticky, Nit-Picky Legalese, if You Please (Or Don't Please)
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