Sunday, June 29, 2008

July Is The Time for Pot Roast


Tonight we are having pot roast. Why, aside from tastiness? Those four awesome words: Sale. On. Chuck. Roast. Our family has a storied tradition of slow-cooking meat during the hottest, muggiest, I-am-in-a-Tennessee-Williams-playiest times of year. For a while, my sister Julia worked at a natural foods co-op and provided me with organic meats from the "free box" provided to employees. Those meats happened to be (a) expired (not by much! And they were frozen!) and (b) whatever cuts were not flying off the shelves. One August we had five briskets.
Boneless chuck roast is a fine and versatile cut of meat. Every other recipe I encounter, it seems, requires it, but for some reason this particular cut of cow did not arrive in the fridge simultanously with an interesting recipe falling into my lap. So we are cooking the bejesus out of it with some broth and veg and pretending that the little specks swarming outside the window are snowflakes, not mosquitos.

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