Thursday, February 2, 2012

Oh yeah!

12 hours of cooking, 25 minutes of eating! pot roast with beef from the Scattergood Farm, carrots, garlic also from the farm.The roasts went in at midnight resting in a marinade of liquefied garlic and oil, a dijon rub, big can of tomatoes and some beef stock. As I served them they were falling apart. So good!

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