A RECIPE FOR THE SNOWBOUND








The mother of two fawns debates how to deal with the snowstorm while her offspring wait for instructions.

Yes, it snows in enormous buckets. Schools and offices all over the Mid-Atlantic close, traffic snarls, and  your family clamors for the kind of meal arcttic explorers dream about. Do you worry.  Of course not. There is no need to sacrifice Bambi. As a provident shopper you stashed a roast in the freezer, right? We did. Ours weighs 4 pounds. That is the right size for three meals and a few sandwiches, if your family eats only moderate amounts of red meat. You may season the roast with fresh herbs. We use a homemade mix of dried herbs.

HERBED ROAST BEEF WITH ONIONS

4-pound beef roast
2 tablespoons olive oil
4 large onions
1 tablespoon  herbes de Provence http://anuncommonplace.blogspot.com/2009/03/shpeecy-shpices-how-many-of-tou-out.html
1 and a half cup red wine,
2 teaspoons salt
Half a teaspoon  pepper

Heat oven to 350F
Peel and slice four large onions. Mix  one tablespoon of herbes de Provence with one cup of red wine, two teaspoons salt, half a teaspoon black pepper.
Place two tablespoons of olive oil in a Dutch  oven. Sear roast on all sides. Remove from heat. Pour red wine and herb mix over roast.   Add onion slices. Cover and bake at 350F for for an hour and a half. Uncover and bake for an extra half hour, basting with  red wine, if necessary. Serve with sweet potato oven baked fries and  red cabbage salad

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