Sometimes a Wild Card Isn’t so Wild

These days, especially in California with the cost of living what it is, sometime even on a Wild Card Day we need to think about stretching the food dollar. Growing up as I did in a working class family, little was wasted. A Roast Chicken supper could mean chopped chicken salad later in the week.

And a Roast Supper, while special that first night, could always be counted on to feed the family again later in the week be it shredded beef tacos or roast beef sandwiches or something even better. (And for that you’ll just need to stick around a while.)

One of the things I can remember growing up is that the cuts of meat were different. Every now and again, Mom would make a pot roast from a bone-in Chuck Roast, but most of our roast dinners were leaner cuts with a tight butcher netting wrapped around them that needed to be clipped away before serving. It made me think these cuts were special because a Chuck Roast was never “wrapped”. I can’t find those cuts in any supermarket these days.

We make the best with what the good Lord has given us, that’s for sure. And in all honesty, unless you are rich beyond rich, most people live from pay check to pay check. The only real difference is the style in which you make ends meet.

Whenever I am feeling a bit envious of what someone else might have or think too highly of someone because of fame, I remind myself of two things. We all put our pants on the same way, one leg at a time, and even the queen of England has been known to pass gas. In other words, we’re all just people doing our best.

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Balsamic Roast Beef with Gravy
3 Garlic Cloves
1 large White Onion
1 (5 lb) Chuch or Rump Roast
6 tablespoons Hickory Balsamic Vinegar, divided
1 teaspoon Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
2 tablespoons Oil
4 Bay Leaves
3 teaspoons Beef Bouillon Granules
1/2 cup boiling Water
1 (10 oz) can Cream of Mushroom Soup
4-1/2 tablespoons Cornstarch
1/4 cup cold Water

Peel and mince garlic. Peel and thinly slice onion. Set aside until ready to use.

Cut roast in half, rub with 2 tablespoons vinegar. Combine salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-quart slow cooker.

Add the garlic, bay leaves and onions over the roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over the roast. Cover and cook on LOW until tender, about 7 hours.

Remove the roast; keep warm. Discard bay leaves. Strain cooking liquid and set the onion mixture aside. Whisk the cornstarch with cold water until smooth, stir into cooking juices.

If using a conventional slow cooker: Pour juices into a pot. Place on the stove, bring to a boil, then simmer until a thick gravy is made.

If using an Instant Pot with a steel insert: Place the insert directly on the stove top, bring to a boil, then simmer until a thick gravy is made.

Slice roast against the grain; place on a serving platter. Ladle gravy over the top, then add the reserved cooked onions. Serve remaining gravy on the side.

Boiled Herb Potatoes
1-1/2 lbs Baby Yukon Gold Potatoes
1-1/2 lbs Baby Red Potatoes
3 tablespoons Butter
1-1/2 tablespoons snipped Chives
1-1/2 teaspoons snipped Parsley
1 teaspoon minced Roasted Garlic
Salt to taste
Black Pepper to taste

Bring a saucepan of salted water to a boil. As the water comes to a boil scrub potato skins well. Carefully add the potatoes to the water; cook for 8 to 10 minutes or until tender.

Drain potatoes, return to the pan. Add butter. Snip chives and parsley, scatter over the potatoes. Add roasted garlic. Season to taste with salt and pepper. Toss to blend all the flavors together.

Transfer to a warm serving bowl, serve and enjoy.

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Let your hearts take comfort, all who hope in the Lord.