How I Got Started
I’ve cooked this recipe so many times and cooked it in many ways. I was so proud at eight years of age, cooking my first ever meal alone without the guidance of my mother in the kitchen. I wasn’t sure what I wanted to cook, but I knew it was simple, and I could get it done quickly. Besides, I wanted my mother to be proud of me, even more so of myself.
So I prepared the roast with a good cleaning as I’d always seen my mother and grandmother do. Wash the vegetables and remove the top coating of the vegetable for freshness. Then commence seasoning just right. Nothing complicated, right?
What The Difference Now
Now that I’m a mother of two, I try to encourage my family to take root in the kitchen, but this generation of teenagers is quite different. Living life as though we parents will be around permanently. But we know that is not reality. But I still try, regardless.
So I try to give them a brief tutorial on self-preservation, what to buy and look for, etc. But regardless, I love cooking for my family when I can. So this past weekend, I decided to cook a family meal of roast beef with vegetables, cornbread, and fried cabbage. Not sure, but I think this is the ritual for all southern Sunday meal preparation. It’s how I learned and what I learned; it seems to go together.
Where To Go From Here
So each week, I try to take my family into the kitchen one at a time or together. The key is to teach one a dish and the other another when they become adults; they have a reason to visit the other. There is always a method to my madness.
So if you want to try this recipe, I’m sure there are millions of recipes, and mine can’t be that much more different. Now I never learned about measuring anything in the kitchen. My family is older, and everything was about eyeball measurements.
- One chuck roast close to 5lbs.
- Seasonings of your choice I chose:
- Black pepper
- Onion powder
- Garlic powder
- Red Wine
- Worcestershire sauce
- Soy Sauce (salt-free or light)
- Halve onion peeled
- Diced Garlic
- Olive oil
- Oven on 350 degrees F.
- Rosemary/Thyme, which can be added later.
You can cook to your liking or for about 3 1/2 to 4 hours. I like mine thoroughly cooked. This can also be prepared over the weekend in a slow cooker if that is more suitable to your liking. I just found the oven my personal preference after that Bon appetite. For extra flavor, try red wine. The next time you have an idea for a family meal, try this and let me know how it turned out.
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