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The Roast Beast

The College Boy came home for the weekend! So I’m cooking.
Tonight, it was a Roast…..a recipe from Lucinda Scala Quinn’s book “Mad Hungry”.

Cover of "Mad Hungry: Feeding Men and Boy...

Cover of Mad Hungry: Feeding Men and Boys

I got the roast from the butchers at HyVee. It’s an Amana roast, so I’m assuming it’s from Iowa. I like that HyVee has so much “local” food. That really matters to me. I’d rather have a tomato from Graddy’s Farm in Carroll,  Iowa than an “organic” tomato from California..or Canada…or Peru.
The recipe for the meat is pretty simple.
Saute the seasoned roast in olive oil (I use leftover bacon grease, olive oil, and butter) until dark and carmelized. Remove from pan.
I used my favorite “Lodge Pre-Seasoned 5-Quart Dutch Oven with Loop Handles""” and sauted carrot, celery and onion…..all were from Wenninghoff’s Farm in Omaha.
Alice and I went there yesterday and bought produce. Talk about local and fresh! The recipe says to add a tomato paste, so I used a tube of paste I’ve had in my pantry.
Stir the tomato paste around for a minute or two, add a cup of wine (I used Pumpkin Beer),  put the meat back in, and cover with a couple cups of chicken stock. I used a combo of beef stock and chicken stock I made from Better Than Bouillon. Cook for 3 hours.

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The recipe is good.
Lucinda served it with cheese on a crusty roll. That’s how I made it for Matt. Dan and I had it with mashed potatoes and gravy from the broth.
But I cooked to too long……because it was GYRO MOVING DAY!

More on the Sparrowhawk Gyroplane tomorrow!

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About the Author

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I'm a semi-retired mom living smack dab in the middle. Mom to @lasertron and @MattEHunt and new gramma to @aliceelfie. I attended #STS134 #NASAtweetup. I love to cook, hoard magazines and go places with my husband in his Cirrus122.

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