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Didn’t get to cook as much as usual this weekend due to the big wedding Saturday (THANK GOD WE GOT THE YOUNGEST ONE HITCHED AND OUT OF THE NEST). Since I was such a good boy during the wedding and all, and since I had to miss golf on Sat, the wife was o.k. with a Sunday round. The golf was o.k. but I worked up an appetite and for some reason what came to mind was a nice pot roast with plenty of taters, carrots, onions. I started by giving the little 2 ½ lb bnls chuck roast about 30 min in Allegro and then cut small holes all over it to slide some garlic in, and dusted it with Cavendars. Put a few tbs of evoo in the cast iron pot and seared the roast before adding a couple of cups of good quality beef broth to the pot and all the veggies except the onion (waited about an hour to add them) on top of the roast. I had white and sweet taters both in there and even had a baby butternut squash too. It did hit the spot.