Papa, Whats for Dinner?
these days. I try very hard never to spend more than $2.50 a pound for meat, which limits my choices. One of my favorite finds in the meat department is boneless beef chuck roast on sale at less than my threshold price. When I do find ’em, I buy two or three and freeze them. I prepare the roasts in several different ways, including grilling on the Webber, but the uncontested family favorite is Cheesy Chuck Roast, a recipe I made up a good thirty years ago. (At least I think I made it up; I don’t recall stealing it.) That recipe is as follows: 1-3 to 4 pound boneless chuck roast 1-10.5oz can Cream of Mushroom condensed soup 1-10.5oz can Cheddar Cheese condensed soup 4 or 5-Good-sized carrots, well-scrubbed and sliced into thick coins (or 1lb pkg peeled baby carrots) 3 or 4-Medium Red, Gold or Russet potatoes, well-scrubbed and halved (long-ways) 1-Large clove garlic 1-Tbsp EVOO Several medium button mushrooms, cleaned, thickly sliced (optional) Course salt, fresh ground pepper Preheat o
