|Yep, he perches like this the entire duration of most any shopping visit.|
And then I clicked on the link. And saw this:
So I picked up the ingredients and hoped I could youtube a hypnosis course to remember the amount of each ingredient to include. But then, when I got home, I struck gold! You see, I keep a recipe journal where I hand-write my favorite online recipes that I don't want to ever lose. I thought it was a silly precaution because the internet is forever! but in a case of overabundant precaution I copied them down nonetheless. And this recipe? It was the last recipe I had recorded.
So ultimately, this post is about two things: a) sharing with you a delicious, easy, amazing recipe that takes ten minutes to prep and lends itself well to tacos the next day and which for some reason has gone in hiding on the internet b) digital is all wonderful and revolutionary and yaddayadda but if you love a recipe you found online, don't just bookmark it, or pin it, type it up, e-mail it to yourself, or better yet write it down in your favorite beat up moleskine.
- 3-4 pounds chuck roast
- 2 cups beef broth
- 1/2 cup light brown sugar
- 1 tspn salt
- 1/4 cup balsamic vinegar
- 1 tbspn soy sauce
- 1/4 tspn crushed red pepper flakes [to taste]
- 3 cloves minced garlic
- red potatoes, rinsed
- Braise pot roast in oil on frying pan.
- Whisk all ingredients and toss in all potatoes.
- Slow cook low 8 hours.
- Mash potatoes, stir with salt, pepper, butter and milk and eat.