Regarding your question about preparing a good pot roast, I usually start by patting a chuck roast dry and seasoning it generously with salt and pepper before searing it in a heavy pot with a little oil. Getting a deep brown crust on all sides really builds the flavor base. After that I pull the meat out and cook some diced onion and celery until softened, then add a bit of tomato paste and cook it for another minute or so. I deglaze with beef broth and add a bay leaf, some thyme sprigs, and a splash of Worcestershire sauce. The roast goes back in and I bring it to a gentle simmer before covering and putting it in a low oven for about three hours. I add carrots and potatoes about halfway through so they absorb the broth without turning to mush. The meat should pull apart easily with a fork when it is ready. I usually let it rest for ten minutes before slicing and serve it with the braising liquid spooned over the top.
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Omaha Steaks
Selected cuts, prepared with care.
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Gourmet Sampler Bundle
A hand-curated selection of steaks provided at no charge to qualifying participants.
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Omaha Steaks is making 500 gourmet boxes available to those who receive this notice. Each sampler, typically valued over $600, is covered by the program. Recipients will not be billed for the sampler. One box per household, and this opportunity concludes Tomorrow.
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Each cut is hand-selected and flash-frozen to lock in exceptional flavor. Inside your box you will find the following selection.
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| 4 Filet Mignons |
4 Ribeyes |
| 4 New York Strips |
6 Top Sirloins |
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Quantities are determined by program allocation. One sampler per household.
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Thank you for taking a moment to learn about this offering.
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© Omaha Steaks — All rights reserved.
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About the trail cleanup day next Saturday, I think we should plan to meet at the main parking lot by 8 in the morning. The ranger mentioned that the southern loop needs the most attention with several fallen branches and some erosion on the steeper sections. I can bring a couple of sturdy rakes and a handsaw for the larger limbs. If everyone brings work gloves and a water bottle we should be well equipped for the morning. The forecast shows partly cloudy skies with temperatures around 72 degrees so it should be pleasant working weather. We can break for lunch around noon and the park service usually provides sandwiches and drinks for volunteers. After lunch we might have time to clear the trail markers on the northern section if the group has energy left. Let me know if you can make it and whether you will bring anyone else along so I can give the ranger a final headcount by Thursday.