Date: Sunday, August 3 , 2014
Time: 7:30 p.m
Number of guests: 10 pax
Location: Bandar Utama
Over the weekend, this still being the month of Syawal and all, Rudy and I decided to assemble the Round Knights of the Table for a round of food, drink, and merriment. For a group of 10, I decided to make something based on Emeril’s pot roast, with a bunch of other stuff on the menu as follows:
Pot Roast | Tarragon Chicken Salad | French Onion Soup | Bayou Chicken Pasta | Crusty bread (courtesy of Yaz) | Peanut butter cup and vanilla bean ice cream (courtesy of WYLT) | Lots and lots of A&W Root Beer and Zappel (courtesy of Steph & Huang)
Previously I’ve made the pot roast using beef chuck, and it turned out really, really well. This time around I only could find top round instead, and while the meat was still flavourful and fork tender, it was a bit grainy and too lean for my tastes. Trust me on this; find that beef chuck. It makes a huge difference in terms of texture and juiciness.
Regardless, give this a try – you’ll be surprised how easy it is to make.