The tide has definitely started to turn, weather-wise, for us down here in the Sunshine State. The temperatures this past week have actually dipped down into the 50’s a few times. From April through October, I long for this respite from our oppressive heat and grueling humidity, however short-lived it may be. I revel in the cool, crisp air and bright, clear skies! This nippy weather also makes turning on the oven for long periods of time a lot more inviting. It begs for some comfort food to be made. I’m only too happy to oblige.
The first and only time that I ever saw this pot roast recipe presented was about twenty years ago on a local TV morning show in Mr. SGCC’s hometown in western Pennsylvania. It was also the only time I was ever in western Pennsylvania. Not that there is anything wrong with western Pennsylvania (there isn’t). Just sayin’.
Anyway, I was sitting with my coffee in Mr. SGCC’s Aunt Annie’s cheery, little farmhouse kitchen and a cooking segment came on. (Aunt Annie was such a gem! So much so that she really deserves a whole post of her own. Remind me to do this soon.) I watched in horror as some local yokel dumped a packet of onion soup mix, a can of Coke and a bottle (yes, a whole bottle) of chili sauce on top of a big slab of beef and stuck it in the oven. He didn’t even mix the ingredients together first! I was aghast, yet I couldn’t look away – like when you drive by an accident on the interstate. You know you shouldn’t gawk, but you can’t help yourself. read more >>
Filed Under: Beef and Veal, Cooking, Recipes
