The Kitchen Is No Place For a Coward

And one has to be brave to acknowledge this. I’ve rarely been disappointed with the results of my cooking when I “thought out of the box.” Yesterday’s pot roast was an example.
In our family, a pot roast always contains beef (it was chuck this time) plus carrots, celery and onions. Yesterday, I got bold and decided to experiment a bit, and I’m glad I did.
Here’s the Ghostess’s unscientific, not-written-in-stone recipe. If it seems vague, that’s because, with only one major exception, you have a lot of leeway when it comes to how much of what ingredients you use. The important exception is baking. It’s best not to fool around much with cake or bread recipes, unless you’re willing to take the chance that your finished product falls flat or turns out hard and gritty as the Pyramids.
To your pot roast and vegetables, (carrots, celery, onions, potates, turnips, any fairly firm vegetable works well) and add a couple cups of cranberry juice. Add garlic, a bit more than you would usually be comfortable adding. Add a bay leaf or two, some ground cinnamon and ginger, and salt and pepper. I imagine a bit of hot pepper would also work well. You’ll be pleasantly surprised at how tender the meat will be when you use cranberry juice as your liquid.
Bake at dg350 with the cover of the dish or pan slightly askew for a couple hours, until the meat is done to your liking.
And that’s it! Easy, homey, yet interesting.

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