I have no pictures (sigh).
I loaded them onto the computer, and then accidentally deleted them.
Now I have no idea where they are.
And no, they aren’t in the recycle bin.
The pictures for the Pumpkin Biscuits are up though.
And whatever I bake tomorrow will have pictures.
While searching recipes on A Couple in the Kitchen for October’s reveal of The Secret Recipe Club, I stumbled upon this recipe for a chuck roast. I thought it was interesting because I’m only ever making my roast in the crock pot because for 1) it’s SO stinkin’ EASY, and 2) I put it together in a split second (ok, maybe not that quick, but pretty darn tootin’!) in the morning, it cooks all day and dinner is ready right on time.
Having dinner ready on time has always been “an issue” at our house.
Mr. 365 wasn’t raised in the 50’s, but he’s got that mentality of (imagine deep, husky, burly voice here)…
“When I come home from a hard day at the office, I want a hot, cooked ((or baked – haha)) meal waiting for me on the table. The kids should be bathed, ready for bed and eating quietly at the table when I walk through the door with briefcase in hand. The dog gives me my slippers, the paper, and I’m ready to have dinner with my drink and relax for the night.”
Ok, so Mr. 365 doesn’t have a deep, husky, burly voice nor does he really believe all this should happen when he comes home from work.
He doesn’t carry a briefcase, doesn’t have an evening drink and our dear dog, Brady has yet to retrieve his slippers.
Come to think of it, Mr. 365 doesn’t even own any. We’re in Arizona, only I wear the slippers.
Besides, I certainly don’t think our teenagers would allow me to bathe them anymore anyway.
He does however like dinner to be ready soon after he comes home from work though, but it could be pancakes and he’d be happy.
Round Roast – feeds 4-5
1 2 pound boneless eye of round roast
1 can golden mushroom soup
1 packet Lipton Onion Soup mix
1 soup can of water
Preheat oven to 325 degreesF.
Prepare a rimmed baking sheet by lining it with tin foil in a criss-cross manner (one sheet going up and down and the other going across).
Place meat in the center of the tin foil.
Mix the golden mushroom soup with the can of water in a small bowl.
Pour soup mixture over meat.
Sprinkle onion soup mix over the meat.
Fold all edges of the foil up over the meat and seal.
Bake for 2 – 2 1/2 hours.
Allow meat to rest for 5-10 minutes before serving.
Spoon liquid into bowl and serve as gravy.
I was very happy to see that this recipe could be baked.
And I am forever grateful to my good friend, Tina for giving me the crockpot recipe.
The 365 family much preferred the crock pot method to the baking of the roast.
I rate everything I bake on a scale of 1-4 with 4 being the best and this Roast earned 1 1/2 rolling pins.
The meat was tough and chewy when baked, but if cooked in the crock pot, it shreds and falls apart.
It is also A LOT more flavorful in the crockpot.
I really even couldn’t finish the meat tonight and ended up eating a second helping of mashed potatoes.
The crock pot recipe: Use the same ingredients.
In a skillet over medium-high heat, coated with cooking spray, brown meat on all sides.
Combine all ingredients in a crockpot and cook on low for 8 hours.
And yummy to boot!
Sleep well, dear readers!
i give you BIG baking hugs and muffins!!