Powerhouse Pot Roast
The reason this is a powerhouse is because it "freezes beautifully" and tastes just as tender from freezer to oven. I've started buying chuck roast when it's on sale, make a Sunday supper of the pot roast, and freeze half of it for company. The other added bonus is I can make the gravy gluten free by pureeing whatever root veggies I use. OR as in the pic above, I can add vegetables later in the braise and add a slurry to thicken the gravy. 4 lb chuck roast 1 T olive oil 1 oni
Anytime* Sausage Gravy
It was freshman year at Vandy that I unapologetically met and fell in love with sausage gravy. After a 6am practice, I'd stop in the Munchi Mart on the first floor and head up to my room to eat my plate of scrambled eggs, grits, and sausage gravy over a biscuit. Two years later, this post-practice refuel became the reason I became friends with Taylor. Every Monday, Wednesday, and Friday, we'd find ourselves in the C Room for breakfast. Fitting that I'm sharing this recipe at
