Everything else is just about bare, but our little tree soldiers on and become more lovely with each passing day.
I think I’ve been cooking from The Pioneer Woman Cooks since she began blogging about cooking. I’m not totally sure that I’ve been adding her meals to our repertoire since 2007, but it’s been a long time. Actually, it was her “how to make cinnamon rolls in bulk for gifts” post that really drew me in. People have complaints about Ree, of course, and I’ll admit that not all of her recipes have been five star at our house, but she usually presents recipes that families will like and her Perfect Pot Roast is no exception.
Big Daddy and I don’t go to church. It’s a long, complicated thing and I don’t want to get into why, because that’s not my point. My point is, back when families did go to church, Mom would throw a slow cooked meal into the oven and the family would head out together, returning to a lovely, slow cooked, home made lunch. Something about that tradition still rings true for us. Sunday is a day for slow cooking. It’s a day to toss the ingredients in the oven and let it warm the house while we watch hockey or football, play video games or watch a movie, play outside or snuggle in with a book. These slow cooked meals never require much work and they’re not ingredient heavy, but they taste delicious after a day of smelling them throughout the house.
We tossed this roast together before heading out to a concert at the high school and when we returned, it was ready to eat. We held off for long enough to make mashed potatoes. It was tender and delicious. The recipe says to not worry about it if you don’t have wine available, but I’m going to disagree. If you don’t have a bottle of wine, hold off until you have it. The wine adds a distinctive taste to the dish and I don’t think it would be as good without it.
- 3-5 pound chuck roast
- 2 onions
- 5-6 whole carrots
- 1 cup dry red wine
- 2-3 c beef broth
- olive oil
- Preheat the oven to 275 degrees.
- In a dutch oven, heat 2 tbsp of olive oil
- Peel onions, cut in half and place into the hot oil. Let cook for 2-3 minutes per side or until brown. Remove onions from the heat once brown
- Trim carrot ends and slice into 1-2 inch pieces
- Place into the hot oil and toss for 2-3 minutes until some browning starts to show. Remove carrots from the pot.
- Season roast with salt and pepper and seer on all sides in the hot oil.
- Remove roast from pan and use one cup of wine to deglaze the pan. Once deglazed, return the roast to the pot. Pour in 2-3 cups of broth or until the roast is half covered. Tuck onions and carrots along the size and add several sprigs or 1 tsp of dry rosemary
- Cook 3 hours for a 3 pound roast or 4 hours for a 4-5 pound roast.
Hey! Chuck Roast was on sale at our local store this week, so I picked up and tossed in an extra roast with our Sunday dinner to help us prepare for the week.
Monday Brinner! Roast beef hash, eggs and corn muffins
Tuesday Beef pot pie–This is my go to pot pie recipe. Yes, I know it’s for chicken. Replace the chicken with beef and the chicken broth with beef broth and it works perfectly
Wednesday Roast Beef Stroganoff
Thursday Soup with grilled cheese sandwiches. It’s kind of cheating, becaue it will be canned soup, but sometimes you need a break and an easy meal
Friday Holding out hope for a date night, but if not, pizza for everyone!