I love a weekly sale

I have found that Whole Foods and Wegmans have very good apps and websites, but for different reasons. In their app, Whole Foods clearly shows the specials for the week in clear format. On their website, their product web pages are nicely organized, however, you can’t create an online shopping list.  Their local store isn’t overly large as their inventory is carefully curated to reflect their healthy approach to eating.

​Wegmans on the other hand has a knockout app that gives you a list of your frequently purchased items, coupons, recipes, products and the ability to create a digital shopping list that not only gives you prices, but also the aisle the product is located in. How great is that?

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Every Wednesday morning, I check my Whole Foods app to see what the weekly specials are. Last week it was a chuck roast and this week it’s boneless pork roast.
 
One night last week, I found a recipe for wine-braised chuck roast with onions on the Epicurious website. The main ingredients for the recipe are two pounds of onions, garlic, tomato paste thyme, rosemary and some white wine. 
The recipe’s active time is 40 minutes with bake time of 2-1/2 to 3 hours. However, since I was short on time, I decided to use my pressure cooker and only had to cook the beef for 30 minutes. I’m sure if you could adapt this recipe for InstaPot use.
 
The beef came out moist and tender. The sauce was a nice light accompaniment to the meat. The herbs gave it a light earthy flavor. With my leftovers, I’ll make cheesesteak sandwiches on nice crusted bread.
 
With the sale ending today, this evening I made a recipe that I’ve had for ages, but haven’t made it in a long time. The recipe is honey, mustard and rosemary pork roast, again from the Epicurious website. The pork roast was $4.99/lb. (Prime Members get another 10% off). The ingredients for this wonderful recipe include beer, Dijon mustard, honey, olive oil and rosemary for the marinade. For the accompanying sauce, you heat the marinade and add some whipping cream.
 
Had I read the recipe more carefully, I would have seen that the meat had to marinate in the liquid for 1 hour at room temperature or overnight. Today, I only had an hour for this step. Once that was done, into the oven. Although I had a pork roast just over 1 pound, it took about 1-1/2 hours to cook the meat to 150 F. Once the meat was done and allowed to rest, I sliced the meat and poured some of the sweet and tangy sauce over it. The meat was tender and delicious. It was a terrific meal for a day that still held a chill in the air. 

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