i’ll let you know. I like to make things like this a day ahead to let the flavors get together. I bet the house will smell wonderful!
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I, too, always make pot roasts a day in advance. When the roast is finished cooking, I take the meat out, let it cool, slice it, put the slices back into the pot submerged in the liquid, and place the covered pot in the frig overnight. An added bonus: the fat in the liquid congeals at the top, making it easy to remove.
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My New Year’s Eve dinner at home blogpost: At Home 2022: New Year’s Eve | The Wizard of Roz (wordpress.com)
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That’s what I do too. Thanks again for inspiring me to make this. My husband kept saying “This is really good!”. We’ll have it again tomorrow night, and it will be even better.
Glad you and your husband liked it. We also had a second dinner meal from the slices and vegetables. And then there were enough leftover bits and pieces of meat which I combined with egg noodles for a third meal. Definitely get one’s money’s worth from a good sized pot roast.
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Last night, we celebrated Purim with this dinner: chicken soup with matzoh balls & noodles, stuffed cabbage, and hamantaschen. My blog post has the details and photos.
At Home 2023: Purim Dinner | The Wizard of Roz (wordpress.com)
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Nice and somewhat traditional!? now to start planning the Passover menu - what’s on the menu, and how large a group? Just curious…
Thanks, @rikk! For various reasons, there’ll be just the two of us. Menus for both Seder nights will follow tradition: gefilte fish to start; pot roast one night and chicken on the other.
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Grilling some NZ Lamb Rack along with Wings and NZ Tenderloin Tails and Pieces half with soy garlic marinade. Threw on some Long Hots because always good to have some heat around.
I always seem to undercook when cooking more expensive cuts.
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Those don’t look undercooked to me. They just look delicious.
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You know I said the same thing!!
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Not surprised
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Beautiful!
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Thanks. These were rare due to my trepidation. I prefer Medium- Medium Rare. Excellent flavor and tender either way.
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Friday Fish for Lent courtesy of hopping fresh Lusty Lobster halibut filets sautéed in a tangy butter lemon sauce with wilted spinach and toasted walnuts. Yum.
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That looks beautiful and delicious 
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I prepared two Passover Seder meals last week. Just did a blogpost.
Passover 2023: Two Seder Meals for Two | The Wizard of Roz (wordpress.com)
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