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Comfort on a Platter
Written By: Jenny King | Issue: 2017/10 - October
Scott Paxton has creativity in his blood. Most people know him as actor, director, and co-creator of The Instant Theatre Company in Highlands; and if you’ve ever been invited to his log cabin for dinner, you know his talents extend to the kitchen.
When Scott was newly married to actress Collin Wilcox Paxton he recalls Collin had a friend who fixed macrobiotic meals for her. Unseasoned tofu left him longing for something a tad more interesting so he volunteered to take over the cooking.
Scott and Collin traveled to places near and far and some of his fondest memories are of the meals they shared. He would often recreate the flavors
of their favorites, some of which are still part of his repertoire.
One trip in particular led to the following recipe, taken from “The Jack Daniels Hometown Celebration Cookbook.” Scott and Collin were invited to attend the Fourth Annual Jack Daniel’s Invitational Barbecue World Championship in Lynchburg, Tennessee, where Collin was a judge, and the cookbook was part of their elaborate gift basket
This particular recipe comes from Miss Mary Bobo’s Boarding House, a Lynchburg institution since 1913.
Scott Paxton’s Famous Roast Beef
Makes 6-8 servings
Ingredients
1 Beef Roast, the fattier the better. A shoulder roast is a great choice.
1 clove Fresh Garlic, sliced
1 can Cream of Mushroom Soup (Paxton prefers Amy’s Organics brand)
2 tbs. Worcestershire Sauce
1 envelope Lipton’s Onion Soup Mix
Preparation:
Preheat oven to 250 degrees.
Line a 9 x 12 pan with a large sheet of aluminum foil. Place the roast in the center of the pan. Cut slits in roast and push in garlic slivers. Pour mushroom soup over roast. Pour Worcestershire Sauce over soup. Sprinkle onion soup mix over top. Pull up foil and seal access top and ends. Make sure it is sealed tightly, leaving space above and around roast. Place in pan oven from 7:00 A.M. until 5:00 P.M.
The roast will be tender and juicy and makes its own gravy. Paxton suggests serving it with roasted red potatoes, fresh green beans, and great conversation.
