The windows were wet with condensation and the view through them was just as vague. Even after giving them the ole shirt cuff circle wipe. I had never before seen fog like this in these parts.

It was getting late and I was thankful for coming across this shanty when I did. I was cold and hungry and needed to get home but this would be fine for the night. It had an old Buck and Wright stove inside, just like my grams had. The memories in and of itself almost brought me back up to temp, I loved that old stove and I remember “hugging” it for heat while supper finished on top. Outside I found some fat wood and a few large pieces of dry timber underneath what I thought was an old car hood. I scooped it up and brought my winnings back inside for the show by pulling out a vasealine soaked cotton ball to produce the magic.

The heat and light given off was enough for me to fumble around and get a glimpse of the inside. As I poked here and there, I came across an old root celler and was astonished to find that the deteriorated wood became a compost and old seeds and root pieces of vegetables had sprung forth on the dirt floor of the shanty. I had a potato, a few carrots, some withered yet still edible celery and an onion. Grown but frostbitten from the change in temperature of the last few days. I chuckled to myself and thought, just my luck. No meat. It was too dark to hunt and I wouldn’t take a kill for a single meal. I’ll only be here the night.

The fire light was diminishing and the wind through the slats in the walls whistled like old sailors on the first day of sail. I needed more wood. With my headlamp on I went back to the old car hood where I knew ther was more dry timber. Upon lifting it I could now see that both the hood and the timber were acting as a cover for a hole. Holding up the earth laden hood and trying to shuffle for a better peek inside was almost impossible. One at a time I slid the branches out, something smelled like Christmas. Like a fist to the nose was rosemary and sage. I smiled and kept moving branches. As the last branch was removed my eyes laid upon a package, bound by old butchers twine.

At this point I remember the fading fire and chose to go back and get that going again. Once established I meandered out for the mystery bundle and brought it inside. Leary of it’s contents, I stab it like a Colombian drug lord, checking the quaility of a new shipment. Nothing. Well, something, but nothing of disgust. I pull on the twine and open the paper to reveal a chuck roast, bone in and fresh. Flabbergasted to say the least and now, with watering mouth I venture back out and grab some of the herbs, and as I stoll by the entrance, I spot an old stock pot filled with water and a storm screen covering it. Inside I put it on the stove to boil as I prepare the veggies.

Pine needle tea with rosemary and sage was the epitome of a non alcoholic apertif. My stomach was rumblin’.

I must have drifted off. Waking to the smells I fell asleep to, I jumped up, knowing I had burned and ruined my meal. Only to be met with a table set for guests.

I was home, it was a dream.

• 1 Tbs Veggie Oil
• Salt and Pepper
• 4 Lbs Chuck Roast
• 4 Carrots Peeled
• 1 Yellow Onion Med Dice
• 1 Celery Bunch Med Dice
• 4 Garlic Cloves Minced
• 3 Potatoes Med Size Peeled and left whole
• 1/4 Stick Butter
• 1/2 Tbs Each Fresh Rosemary and Sage Minced
• Beef Stock
• Corn Starch

In a pot big enough for your roast, add the oil and put on med high heat. Once the oil has reached its temp, generously salt and pepper the roast and the sear it on all sides, creating what is called the Mallard reaction. This is where you get that great browned look and bold flavor. From the amino acids reacting to the sugar reduction

Once the roast is seared, take out and set aside. In the same pot, add the butter and the carrots and cook for about 5 min. At that time add the rest of the veggies, garlic and herbs and continue to saute until the onions become translucent.

Place the roast back into the pot and lay the potatoes around it. Add enough beef stock to come up about 1/4 of the roast. Put a lid on your pot and into the oven at 325 for appx 3 hours.

When done, dish out onto a serving platter leaving the liquid in the pot. Using a small bowl, like a fruit cup, add 4 Tbs corn starch and 4 Tbs water and mix until smooth, this is called a slurry. I like to do this by hand so I can feel when the lumps are gone. With the pot on med high, bring the stock to a boil and slowly pour in the slurry, stirring constantly. You may need to add more slurry depending on preference to consistency of the gravy.

ENJOY~