Why am I blogging about pot roast when everyone else is talking turkey? Because my dad would not eat turkey more than once a year and other poultry, never; it had to be beef or pork for him every day. So I'm here with an alternative, you might say.
- By cutting our meat consumption in half. Most Americans eat more meat than is good for them, so I figure eating the good stuff in smaller portions or less frequently is better for us anyway!
- I don't buy many "empty calorie" snacks and convenience foods, so more of the grocery budget can go toward whole ingredients.
- I try very hard not to waste food and have gradually gotten to where I actually waste very little now. After all, the higher prices for organic and grass-fed and all that has been a powerful motivator!
(Serves 6 to 8)
1 3- to 4-pound boneless chuck roast
1 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil
2 medium onions, quartered and separated
1 1/4 cups lower-sodium chicken broth
1 tablespoon Worcestershire sauce
* Rutabagas are called swedes in England and neeps, I'm told, in Scotland.
Rocky Mountain Organic Meats Giveaway
One winner will receive a 3- to 4-pound organic grass-fed beef chuck roast from Rocky Mountain Organic Meats. All continental US residents who leave a comment (one entry per person) on this post before 11:59 pm Eastern time Wednesday November 20 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday November 21.