I am hungry

[Vancouver]

12:10am. Don't know why before bed time I'm always hungry. Gonna walk down my neighborhood and go for some spaghetti or pho tomorrow.

[Asian Pride]

Want a taste of my Kung Pao?

[@realAzhyaAryola]

Would you like some of my classic beef pot roast cooked in red wine, beef broth, thyme sprigs, with carrots and potatoes and topped with fresh thyme leaves over a bed of wild rice?



http://oi48.tinypic.com/2gv2b10.jpg">

[Vancouver]

Wish I can have some of that beef pot roast. I love beef stew.

[@realAzhyaAryola]

Do you cook, VanGuy? This was very easy. You can do it.

[Vancouver]

I just had some Taiwan Style beef noodle soup. So good. I don't really cook. It's very frustrating for me.

[@realAzhyaAryola]

I just had some Taiwan Style beef noodle soup. So good. I don't really cook. It's very frustrating for me.

I'm going to share this recipe with you. It's so easy. You can do it. I want you to study it carefully and then get the ingredients and then follow it step by step. Once you've accomplished this, you'll feel like a pro and will have the confidence to do it again.

[@realAzhyaAryola]

VanGuy, here it is.



Classic Beef Pot Roast



http://www.myrecipes.com/recipe/classic-beef-pot-roast-10000001536793/">http://www.myrecipes.com/recipe/classic ... 001536793/">http://www.myrecipes.com/recipe/classic-beef-pot-roast-10000001536793/



If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts.



Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Recipe from



Nutritional Information

Amount per serving

Calories: 307

Calories from fat: 31%

Fat: 10.4g

Saturated fat: 3.5g

Monounsaturated fat: 4.8g

Polyunsaturated fat: 0.5g

Protein: 28.6g

Carbohydrate: 23.7g

Fiber: 2.8g

Cholesterol: 85mg

Iron: 3.9mg

Sodium: 340mg

Calcium: 34mg



Ingredients

1 teaspoon olive oil

1 (3-pound) boneless chuck roast, trimmed $

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper $

2 cups coarsely chopped onion $

1 cup dry red wine $

4 thyme sprigs

3 garlic cloves, chopped

1 (14-ounce) can fat-free, less-sodium beef broth $

1 bay leaf

4 large carrots, peeled and cut diagonally into 1-inch pieces $

2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces

Fresh thyme leaves (optional)



Preparation

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.



Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

[Anonymous]

VanGuy, here it is.



Classic Beef Pot Roast



http://www.myrecipes.com/recipe/classic-beef-pot-roast-10000001536793/">http://www.myrecipes.com/recipe/classic ... 001536793/">http://www.myrecipes.com/recipe/classic-beef-pot-roast-10000001536793/



If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts.



Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Recipe from



Nutritional Information

Amount per serving

Calories: 307

Calories from fat: 31%

Fat: 10.4g

Saturated fat: 3.5g

Monounsaturated fat: 4.8g

Polyunsaturated fat: 0.5g

Protein: 28.6g

Carbohydrate: 23.7g

Fiber: 2.8g

Cholesterol: 85mg

Iron: 3.9mg

Sodium: 340mg

Calcium: 34mg



Ingredients

1 teaspoon olive oil

1 (3-pound) boneless chuck roast, trimmed $

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper $

2 cups coarsely chopped onion $

1 cup dry red wine $

4 thyme sprigs

3 garlic cloves, chopped

1 (14-ounce) can fat-free, less-sodium beef broth $

1 bay leaf

4 large carrots, peeled and cut diagonally into 1-inch pieces $

2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces

Fresh thyme leaves (optional)



Preparation

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.



Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Thanks, Asia, I just saved this.



I will try the recipe this week.

[@realAzhyaAryola]

:P I truly recommend it. Read the reviews too. It's helpful to read what others did to improve it. The house smelled divine while I cooked it for almost 3 hours. My guys were salivating and could not wait to eat. You know what's even better? It was more delicious the next day.

[Anonymous]

:P I truly recommend it. Read the reviews too. It's helpful to read what others did to improve it. The house smelled divine while I cooked it for almost 3 hours. My guys were salivating and could not wait to eat. You know what's even better? It was more delicious the next day.

Wednesday evening Asia, stay tuned for results of how it turns out.

[@realAzhyaAryola]

This is what I made for our Thanksgiving meal, F.



My bird this year. Citrus-Sage Roast Turkey.



http://oi45.tinypic.com/2vttb86.jpg">



This was my inspiration, from Gourmet.com.



http://www.gourmet.com/images/gmtlive/2012/110712/citrus-sage-roast-turkey-with-gravy-large-crowd-recipe_608.jpg">

[Anonymous]

This is what I made for our Thanksgiving meal, F.



My bird this year. Citrus-Sage Roast Turkey.



http://oi45.tinypic.com/2vttb86.jpg">



This was my inspiration, from Gourmet.com.



http://www.gourmet.com/images/gmtlive/2012/110712/citrus-sage-roast-turkey-with-gravy-large-crowd-recipe_608.jpg">

I bought some lemon garlic chickens from Save On Foods that were to die for.



Did you cook the turkey with a lemon inside instead of stuffing?

[@realAzhyaAryola]

This was my plate. I had dark meat, a little bit of wild rice, some stuffing made with crumbled sausages and sliced Portobello mushrooms, a few asparagus, two slices of buttered and peppered red potatoes, cranberry relish, and gravy. Mmm...



http://oi48.tinypic.com/k56b5s.jpg">

[@realAzhyaAryola]

I bought some lemon garlic chickens from Save On Foods that were to die for.



Did you cook the turkey with a lemon inside instead of stuffing?

I cooked it with navel oranges inside and onions. Yum.