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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
WFD: Chuck Roast
DH laid out a chuck roast yesterday and now I need to cook it-because it's thawed. I want something different to do with it (usually we do roast, pulled sandwiches or tacos-none of those sound good). I'm also have a friend over for dinner-so I want to make something different. (Not that she's picky-she eats lots of my 'creations', even when they suck ;-) )
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Re: WFD: Chuck Roast
We did a French onion portabello brisket in the crockpot, and I think you could use the same ingredients for a chuck roast.
I got it from Simple and Delicious magazine. I'll post the original recipe.
1 fresh brisket (4 lbs)
1 3/4 cups sliced baby portabellos
1 small red onion, sliced
2 garlic cloves, minced
2 tbsp butter
1 can (10 1/2 oz) condensed french onion soup
1/4 cup dry white wine or beef broth
1/2 tsp coarsely ground black pepper
Fresh sage (optional)
Cut brisket in half, place in 5 qt slow cooker.
In large saucepan, saute mushrooms, onion, and garlic in butter about 3-5 minutes or until onion is crisp tender. Add the condensed soup, wine or broth, and black pepper; mix well.
Pour mushroom mixture over beef and cook on low 8-10 hours or until meat is tender. Garnish with sage if desired.
Sometimes I make a philly sammy with roast.
Get some crusty french or artisan bread. Cut off the top and remove some of the bread to make a boat.
toast the bread in the oven
Spread philly cream cheese on the inside, then add meat, then add cooked green peppers and onions. Top with mozz cheese and toss back in the broiler again for a few minutes to melt the cheese.
we made this this weekend and it is so yummy!
http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/