Chuck Roast

     The grocery had a decent price on chuck roast, so....

     I put it on a rack in a covered pan on the grill, salt, pepper, a little Worcestershire sauce and topped with orange slices (no, really).  I let it cook over a slow fire for a half hour before adding potato chunks (with some paprika and pepper) and turnip chunks (with curry powder).  After a half-hour, I added beef stock just below the level of the rack.  Bay leaves, carrots and wedges of red onion followed, then red bell pepper and oyster mushrooms, plus fresh basil leaves from the garden.

     It took three hours for a three-pound chuck roast.  Tam and I liked it, and there are leftovers (defatted and grease separated from the broth) for at least two more meals.  I might just simmer one batch down with diced tomato and some seasoning.