I love lamp.
Do you really love the lamp, or are you just saying that because you can see it?
Anyways, when I graduated from college and moved back to SC a few years ago, I took it upon myself to learn all about southern food, to the tune of 17 pounds on my short body.
Moderation isn’t exactly my forte.
I was an excellent student of southern food in that I tried it all ad nauseum, and fell in love with most of it! Roast beef isn’t something I make often, but when I do I add a few things to it to help it ease above “nasty southern food,” as it’s known to some of my more precocious friends and family. Picky eaters and foodies alike will love this – and it’s easy and CHEAP to make!
For the meat, you can use any kind of roast you like, but I think chuck roast does a great job of tenderizing, and it isn’t too expensive. Use whatever you want though!
- Chuck Roast : 2-4lbs
- 4 carrots or 2 handfuls baby carrots
- 3 stalks celery
- 1 pint mushrooms (is a pint the regular sized box they sell in the US? That’s what I’m talking about)
- 2 medium onions
- 4-6 cloves garlic (go nuts!)
- 2-4 cups beef stock (depending on how big your roast is)
- 1 cup red wine
- 1 sprig rosemary or 1 teaspoon dried rosemary
- 1 tablespoon Worchestershire sauce
- salt and pepper
- 1 1/2 tablespoons flour (optional)
- 3 tablespoons olive oil
- 1 potato, diced (optional)
- rice, for serving
- bread, for serving