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Monday, June 2, 2014

What's Cookin' in the Country?

I found a great deal on Chuck Roasts at Sam's a couple weeks ago and was so excited about having roast for Sunday dinner!  I found a great recipe from Taste of Home with a marinade that flavors the meat, and also makes a wonderful gravy to serve with the meal. Roast + Gravy = a great combination for a  Sunday dinner!  

I added Red  new potatoes to accompany the meat.  I went ahead and roasted them on Saturday, so all I had to do on Sunday was pop them into a skillet with a little butter and warm them up!

I also made a new salad - a Spring mix with grapes, raw snow peas and Feta cheese.  The dressing is an orange dressing - perfect and light for spring/summer dinners!  

This will definitely be a repeat menu!  Hope you'll try it!

Marinated Chuck Roast
Roasted Red Potatoes
Green Beans
Field Salad with Grapes, Snow Peas and Feta

Marinated Chuck Roast
1/2 cup orange juice
  3 tablespoons soy sauce
  3 tablespoons brown sugar
  1 teaspoon Worcestershire sauce
  1 boneless beef chuck roast (3 to 4 pounds)

In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired. Yield: 8-10 servings.

The gravy is rich and delicious! 

Oven Roasted Red Potatoes with Rosemary and Garlic
1 1/2 lb small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4-6   cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
kosher salt
Pare a narrow strip of peel from the middle of each potato.  In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well.  Then season vegetables with kosher salt and pepper.  Transfer the potatoes to a shallow baking pan and roast at 350 degrees until potatoes are tender when tested with the tip of a knife.  Serve hot.

Field Salad with Grapes, Snow Peas and Feta


5 tablespoons white wine vinegar
5 tablespoons fresh orange juice
2 tablespoons extravirgin olive oil
2 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 cups gourmet salad greens
2 cups snow peas, trimmed and cut lengthwise into thin strips
2 cups seedless red grapes, halved
1/2 cup (2 ounces) crumbled feta cheese

Combine first 6 ingredients in a small bowl; stir well with a whisk. Combine remaining ingredients in a large bowl. Drizzle dressing over salad; toss well.

What did you have for Sunday dinner?  Will you try any of these recipes?

With love from my country kitchen,


Whitney Pendell said...

That looks delish! Pinned! =)

Yesterday I made BBQ Chicken in the crock pot, mac and cheese, spinach salad and the fancy hamburger bun garlic toasts...with chocolate pie for dessert. My hubs seemed to really enjoy a full meal after several days of bachelor meals. =)

Denise said...

Well, thanks! Your hubby must be super glad you're home - your meal sounded like a real "man pleaser!"