Our potluck last Sunday was small. Due to various factors weather, Super Bowl Sunday, and vacations we missed out on the companionship of friends. However for the ones that remained we shared an awesome meal and naturally talked about the friends that were missing. This Sunday the menu was as follows:
- Carol - Home Style Pot Roast with Vegetables and Cornbread
- Ginny- Homemade Raspberry Ice Cream
First, I selected a beautiful chuck roast from the Second Street Public Market vendor Eat Food For Life, Kremer Family Farm. The farm is a 140-acre, certified organic, family farm located in northern Darke county near North Star, Ohio. The Kremer's family mission is to grow and distribute nutritious, safe foods that nourish, protect, and support life for improved health and energy. It was worth every penny. The roast was used for potluck on Sunday and then on Monday I used the leftovers and made vegetable soup. The roast went a long way and a value in the long run.
Home-Style Pot Roast With Vegetables
- 1 Chuck Roast - 3 pounds or so
- 1/4 Cup Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Onion Powder
- Dash of Thyme Leaves
- 1 Clove Garlic - Chopped Fine
- 1/8 Teaspoon Black Pepper
- 1/8 Teaspoon Mrs. Dash
- 2 Tablespoon Olive Oil
- 3 Cups Beef Broth
- 6 Potatoes Scrubbed and Quartered
- 1 Pound Carrots
- 3 Stalks Celery
- 2 or 3 Yellow Onions
Mix flour, salt, onion powder, thyme, Mrs. Dash and fresh garlic in a bowl. Pour contents onto a cookie sheet or plate. Roll the chuck roast over this mixture until coated. Heat oil in a dutch oven. Add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer about 3 hours. Add a little additional beef broth and the vegetables. Cover and simmer until vegetables are tender.
- 1 1/2 Cups Cornmeal (I like to mix half yellow and half white cornmeal)
- 1/2 Cup Flour
- 1/4 Cup Shortening or Bacon Fat
- 1 1/2 Cups Buttermilk
- 2 Teaspoons Baking Powder
- 1 Teaspoon Sugar (optional)
- 1 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1 Egg
- Iron Skillet
Heat oven to 425 degrees. Place about 2 tablespoons of oil in your iron skillet and place in oven until hot. Mix all ingredients and pour into a hot iron skillet. Bake until brown about 20 - 25 minutes.
Raspberry Ice Cream (Made with Kitchen Aid Ice Cream Bowl**Must Freeze Bowl Overnight)
- 2 Cans Sweetened Condensed Milk
- 5 Cups Half and Half
- 2 Cups Heavy Cream
- 2 Tablespoons Vanilla
- 1/2 Teaspoon Salt
- 3 Cups Raspberries or 1 Can Drained Oregon Brand Raspberries
Place all ingredients in Kitchen Aid Ice Cream Mixer and mix on Kitchen Aid Mixer for 25 minutes. Remove ice cream from bowl, place in freezer container and place in freezer until hard.
That wraps up our Super Bowl Sunday Potluck. Share with us your recipes for Super Bowl Sunday.