I am ashamed to say I slept late on this January 1, 2023. I got up at 11:00 AM, realizing to my horror that my lunch was going to have to be a supper: I had planned to fix a “Melt-in-your-mouth Chuck roast” beginning at 7:00 AM. However, the damage was not irreparable. I fixed the crockpot, put the onion and green pepper in the bottom. Then I cut the meat in half and put the meat in the crockpot. Next I mixed the sauce for the roast and poured it on top. After that I turned the crockpot on high and put the timer on 7 hours. Eventually I gave the recipe (below) five hours… and then I read part of Heidi (in all I read pages 21-36 of a 98-page version of it). I also listened to some music while writing a letter to a cousin and a Journal Entry in my COVID-19 Diary. However, eventually I went to the kitchen, took the meat out of the crockpot; poured liquid out of the crockpot into a pan and added cornstarch and almond milk to it for gravy; and boiled some rice. When it was all cooked, it all went into the dining room, with a loaf of Cranberry Pumpkin Bread and Carbonated Apple Cider. So we had our post-Christmas banquet: I had COVID-19 Christmas Day and so we celebrated on this, January 1, 2023, New Year’s Day. Here is the recipe for the meat; I put the recipe for both the bread and the meat on a different day when I made the bread–Friday, I believe. So here it is:
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/2 cup no-beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4 teaspoons prepared mustard
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
3 tablespoons cornstarch
1/4 cup cold water
1. Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. crockpot; place roast over top. Pour tomato mixture over roast.
2. Cook, covered, on low until meat is tender, 5-6 hours.
3. Remove roast.
4. Boil Rice.
5. Strain cooking juice.
6. Mix cornstarch and almond milk until smooth; stir into cooking juices.
7. Bring to a boil; cook and stir until thickened, 1-2 minutes.
8. Serve roast and rice with gravy.