David bought some recipe cards before we were married. Why a man who would rather die than cook had recipe cards... That's a mystery to me.
And, why we still have those cards nearly 23 years later is also a wonder.
One of those cards is for sesame soy marinated chuck roast.
Well, last Saturday I had sirloin, not chuck. And, I didn't have time to marinate and roast. I wanted to crock pot the thing. I couldn't find a "safe" Worcestershire. David shouldn't have corn starch. I wasn't about to add to the roast's calories with butter. And, I had left-over two-buck-chuck white zin, not sherry.
But, other than that, I mostly followed the recipe. Sorta.
After a few hours, my 2.5 lb roast had been reduced to about 24 ounces. A bit anorexic, but enough for 4 meals.
The best part was, three of those meals were FAST.
Monday I warmed up some of the beef in a small pot. I put the two left over potatoes on top. Vegs in a separate pan. Not only were we door to table in about 15 minutes, we only had two pans to wash!
Wednesday I heated up some more of the left over beef in a small pan. Mixed up a little left over red rice and lentils in a non-stick skillet, and cooked some vegs in another pan. Door to table: About 15 minutes.
And, tonight we had the last of the roast. I cheated on the healthy thing and used normal instant mashed potatoes. They had preservatives, but not nitrites. And, again, door to table in about 15 minutes.
Woo hoo! Dinner in almost microwave time, 3 nights this week!
The adapted recipe:
1 Tbsp sesame seeds
1/2 cup strong coffee (or just sprinkle on a packet of Via)
1/2 cup (or less) soy sauce
1 Tbsp vinegar (I used balsamic)
1/4 cup Two Buck Chuck
Put all that in the crock pot with your roast, and cook until the meat falls apart. When all is done, add a little arrowroot dissolved in water to thicken the au jus a little.
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