I have defrosted quite a lot of beef chuck. Rather than make one main dish I will make two different one, both slow cooked. Becasue I only have one slow cooker, I will, instead, do this the "old fashioned" way. Each will be in a casserole with a tight-fitting lid, and both will go intoa 300 F oven that will be lowered to 200 after one hour. Five-7 hours later both will be done. And, I will not have to turn up the house thermostat any further. One will be beef stew (carrots, celery, and onion from the bag in the freezer that holds saved veggies) and one will be pot roast with self-making gravy.
Does anyone else remember Peg Braken's Stay-a-bed stew from the 1960s?
This stew will be a first cousin to that recipe. As a young wife, fulltime college student with two part-time jobs, her "I Hate t Cook Book" was my housekeeping Bible.
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