Giants? Sucks to be you. Go Birds!!
Looks awesome. Thank you so much for tip about those stone fire pizza crusts. Makes pizza night so much easier and never fails to impress.
We don’t go as fancy as Mrs P though. Usually just pepperoni and mozz or prosciutto, feta, arugula with extra helping Trader Joe’s balsamic glaze.
Thanks! Those Stonefire pizza crusts are great and a real time saver.
My Chanukah dinner blogpost:
Thanks! You’ve inspired me to make that pot roast this afternoon to have for tomorrow night’s dinner. Here’s to 2023 - hope it’s a good one!
Honored to have inspired you to make it! Do let me know how it turns out.
Happy New Year!
P.S. I’ll be making a rack of lamb for our New Year’s Eve dinner.
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!
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.
My New Year’s Eve dinner at home blogpost: At Home 2022: New Year’s Eve | The Wizard of Roz (wordpress.com)
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.