Today’s the day for the Good Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade blogs for the day.
I am so glad you are here today! I want to introduce to you Stephanie from The TipToe Fairy! She is bringing us a fabulous recipe and I can’t wait for her to share it with you! We are switching blogs today, so make sure you check out both blogs to see what exciting recipes we swapped!
I’m Stephanie from The TipToe Fairy, and today I get to be the guest blogger over here for Nancy at The Bitter Side of Sweet for this great recipe blog swap. I’m so excited! This is my first time ever guest blogging.
My recipe today is a super easy Melt-in-Your-Mouth Pot Roast. Seriously. Super. Easy. It’s one of those great recipes you can fix, throw in the oven, and forget about for 3 or 4 hours. Plus, everyone loves it! When I serve this to my family, seconds are usually requested and every plate is almost always licked clean.
For this recipe you’ll want a chuck roast. Chuck pot roasts have more fat, and thus more flavor, than those from the round. This type of roast also contains more connective tissue, making them less tender. This is why it’s important to cook this type of meat at a low temperature for a long period of time.
Pot Roast is something you can’t rush, but with a little bit of patience, the end result is To Die For. The beef becomes fork-tender and develops a savory depth of flavor unique to slow-cooked beef. Plus, it turns into fall apart deliciousness.
Pot Roast is something you can’t rush, but with a little bit of patience, the end result is To Die For. The beef becomes fork-tender and develops a savory depth of flavor unique to slow-cooked beef. Plus, it turns into fall apart deliciousness.
