I know, I should be talking about how to use leftover turkey in a hotdish right now, being that the week after Thanksgiving every meal consists of turkey. However, we are sending the last of our fall butcher hogs to be processed on Tuesday (yes, we have 1/2 left if you get your order in soon!), so I still have pork on my mind.
We also have 3 and 3/4 Scottish Highland beef steers to send in this fall/winter if you’re looking for some grass-fed and grass-finished beef for your freezer. A full steer weighs about 400 pounds, so 1/4 would be about 100 pounds hanging weight and probably close to 75 pounds finished. So if you’re looking for some great roasts, hamburger, etc, that’s a great place to start.
Now onto the recipe. As a world famous travel writer, Mat’s aunt Stacey knows good food. I heard about the following recipe because she made this for Mat’s mom, Dena, and Dena raved about it. Of course, I had to ask for the recipe. And of course, I had to share it with you! It’s made for a beef chuck roast, but also works well with pork.
Here’s a super easy meal to help you recover from all the rushing about this holiday season. Enjoy!
Ambrosia a.k.a. Sweet Roast3-4 pounds beef chuck roast or pork shoulder roast
1 onion, chopped
10 3/4 oz. cream of chicken/mushroom soup
1/2 cup water or chicken stock
1/4 cup sugar
1/4 cup vinegar
2 tsp. salt
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1. Brown meat in oil on both sides in saucepan. Put in slow cooker.
2. Blend together remaining ingredients. Pour over meat.
3. Cover. Cook on Low 12-16 hours.
To make it even easier yet, I put all the ingredients (except the meat) into the blender and whip it all together. That way, I don’t have to chop the onion and the mixture comes out thick and creamy to pour over the roast. (BTW, I make my own cream soup with gluten-free rice flour because of Uncle Dan’s allergies.)