I hope that you all had a wonderful weekend! It was my birthday weekend! Yippeee! My parents were going to come down, but it ended up working better overall, for reasons that, actually, have to do with that new carpet we're getting in my creative space soon (Eeek!), for them to wait until next weekend. So, I, still, have that to look forward to. Anyway, my hubby had a church meeting all morning; but I, really, needed to get out of the house. So, I took the kiddos to pick up my baby girl's flower girl dress from the tailor's... just a sneak peek now ;). Mwahaha! She was so happy holding that seamstress' chalk.
Superfudge by Judy Blume for Ezekiel and Eight Silly Monkeys for Adina.
Avelluto's Italian Delight.
Ree Drummond's Perfect Pot Roast with my mashed potatoes.
Perfect Pot Roast
1 whole (4 to 5 Pounds... Ours was closer to 3.) chuck roast
2 Tbsp. EVOO
2 whole onions
6 whole carrots
salt to taste
pepper to taste
1 cup red wine (optional... You can use beef broth instead... I did!)
2 to 3 cups beef stock
3 sprigs fresh thyme, or more to taste
3 sprigs fresh rosemary, or more to taste
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously, salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat. Then, add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Cut two onions in half, and cut 6 to 8 carrots into 2-inch slices. (You can peel them, but you don’t have to.) When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same, very hot pan and toss them around a bit until slightly browned, about a minute or so. (I simplified a little and put the onions and carrots into the hot pan, to brown, at the same time. Worked like a charm!) If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan, and sear it, for about a minute, on all sides, until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. Put the lid on. Then, roast in a 275 degree oven for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours.
That's the last pic from my birthday weekend other than this sweet one of Adina helping make a pitcher of juice for her brother. She loves to help!