Spring is an incredibly busy time of year for us - calving, cattle sales, spring sports for the littles, the start of cattle show season...it's a lot.
It caught up with me last week, and all my good intentions of pre-planning went straight out the window, which means when I was trying to figure out what we were going to have for dinner the other morning, I had NOTHING thawed.
Thankfully, chuck roasts are pretty forgiving...I grabbed one out of the freezer and tossed it straight in our roasting pan, poured some vegetable cooking stock, Worcestershire and a can of tomato sauce over top of it and sprinkled a generous amount of the Shenandoah Spice Company dry rub that we carry in the store on top and popped it in the oven at 250. (At about 7 a.m.)
I walked back in the house at 3 p.m. that afternoon and oh. my. goodness. It smelled incredible.
The roast was literally falling off the bone and so tender and flavorful. I keep several cans of veggies (corn, green beans, red beets) in the pantry for these types of weeks, so all I had to do was heat up some veggies to go with the roast and make some rice for the boys and dinner was served, easy as that.
We have plenty of chuck, bottom round and sirloin tip roasts in the store if you need your own quick and easy dinner, along with plenty of other options.