I’ve pulled out a beef roast to thaw and my Mrs is thinking pot roast which I make stock and soup from for the week. So I’ll have beef for most of the week to make meals from.
Usually I stick the herbs to the roast and go low and slow. Today I’m doing the oven instead of slow cooker, etc.
Keeping in mind it will build a soup and half a dozen different meals tell me how you’d do the roast?
Usually I stick the herbs to the roast and go low and slow. Today I’m doing the oven instead of slow cooker, etc.
Keeping in mind it will build a soup and half a dozen different meals tell me how you’d do the roast?