I thought I would share with you my technique for our Sunday after church dinner at Mamaw Smith’s.
I bought a 7 pound chuck roast yesterday with some fat present. I rubbed with with olive oil, salt and peppered, added about a cup of water, covered it and parked it in the over at 225F for almost ten hours. It turned out mash potato tender.
I served it with with fresh sliced tomatoes, every ingredient salad, fresh mash potatoes with sour cream and real butter, green beans out of the garden, peaches and cream fresh corn out of the garden, mac and cheese, devil eggs, corn bread, yeast rolls, angel food cake with whipped cream and strawberries and a one hour nap.
It was good.
Paul E. Smith
I know where I am heading next Sunday! Wow that sounds good…real good!