A Day Of Rest 08/09/19

Camping du Phare a Perce, Perce, Quebec, Canada

The integrity of the upright guides them, but the unfaithful are destroyed by their duplicity. ~ Proverbs 11:3

It rained allllll day long! 

About 4pm there was a break of sunshine and Blaine ventured out for a short walk.  Well actually, the first time he tried to leave, he’d just gotten out the door and it started raining again.  (haha!  I’m not laughing at him, I’m laughing with him!)  But the second time, he waited for more sunshine and this time, he was able to stay dry and take a couple of pictures.  😊

Can you believe how clear it is now?
Those of you from Ohio sure won’t!
This is how the day went – rain, rain, rain, sun, rain, rain, rain, sun . . .
Perce Rock
Bonaventure Island
Blaine checked it out.
The electric’s good, despite how it looks. : )

I stayed home and tended the pot roast.  We haven’t had that meal for a very long time because it takes about 5 ½ hours from fridge to table, and you need to baste it every 30 minutes, so it requires you to be home for the day.  But boy is it worth it!!  Best pot roast ever!  And the gravy?  I could eat just that if the meat runs out!  Yep.  It’s that good.  Just heat it up and give me a spoon! It’s a Shoney’s restaurant clone recipe, and you’ll find it below in case you want to give it a try.  You won’t be disappointed!  Guaranteed!

Around 6:30pm, Blaine noticed storm clouds approaching across the water in front of us, and we watched it come in.  Not a much lightening or thunder, but hail and torrential rain and strong winds buffeted our house on wheels.  And we sat in the front seats and watched it all.  😊  No damage anywhere.  Not sure how the tenters down the hill fared.

Rain . . .
. . . more rain and wind . . .
LOTS of rain and wind!
And then the sun began to peek out again over the mountains to our right . . . : )

POT ROAST  (Shoney’s clone)

2 T. butter

1 five pound beef roast

½ C. onion, chopped

2 stalks, celery, chopped

20 peppercorns

2 bay leaves

2 cloves garlic, minced

½ t. dried thyme

½ t. dried parsley

4 C. beef broth  – DIVIDED  (two 14 oz. cans plus water to make 4 cups)

1 t. salt – DIVIDED (use this)

1 small bag carrots, peeled

2-3 potatoes, quartered

1/3 C. flour

Preheat oven to 325 degrees.

Melt the butter in a pan.  Sear all sides of the beef over medium-high heat until all sides are brown.  Remove the meat from the pan and place in a heavy roasting pot.  Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pan the meat was seared in.  Sauté over medium-high heat for 5 minutes until the onion starts to brown.  Pour over the meat.  Add 2 C. beef broth and ½ t. salt.

Bake, covered, for 4 hours or until the meat is tender enough to tear apart.  Every half hour or so, baste the meat with the broth to prevent it from drying out.

Remove the meat from the pot, strain the broth into a medium bowl.  Discard the vegetables and spices, but keep the broth.

Using two forks, shred the roast into slightly bigger than bite-sized pieces.  Put the meat back into the pot and pour the broth over it.  Add the remaining ½ t. salt and the carrots and potatoes.

Bake for an additional 40-50 minutes or until vegetables are tender.

Strain out the broth from the pan and combine it with an additional 2 cups of beef broth (You should have about 3 cups of broth all together).   Sprinkle the flour into a medium saucepan and stir in the liquid. Bring to a boil, whisking constantly until a thick gravy forms.

Serves 6-8

HINT:  This pot roast takes time, but it’s the best pot roast ever!  Begin at 11:00am in order to eat at 5:30pm.

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