I went to make an easy supper the other day. I was pretty hungry because I hadn’t been able to make anything elaborate because I hurt my right hand. For a few days, I was eating Klondike Bars and pre-made, fast stuff like that.
I craved meat and I wanted to make something delicious but easy, that didn’t involve a lot of cutting. So, I picked up a piece of chuck roast, some boiling onions, baby carrots and celery hearts for a pot roast. The only thing I had to do was cut the celery in half. Once the meat was seared and the celery was cut, all I had to do was put everything in the pan, cover with liquid and toss in the oven for a couple hours. I didn’t bother with potatoes because I really like to do them separately.
I only got a small piece of meat, but it was good for a few meals — and like with stew, the meat was even more tender the second time around.
I only got a small piece of meat, but it was good for a few meals — and like with stew, the meat was even more tender the second time around. Oh, and be sure to save the leftover broth. You will want to make this again soon.
The day after I made my pot roast one of my friends who was getting ready to move to Texas, cleaned out her freezer and brought in a whole bunch of frozen dinners. When I first hurt my hand, I would have paid big bucks for one of those things. Yup, timing is everything, and timing for me just wasn’t good this time.
1-2 lb. piece of chuck roast
4 boiling onions, peeled
20 petite baby carrots
4 celery stalks, cut into sticks
¼ C red wine
¾ C port
¼ C demi or 1 can beef broth
1 quart water
1 T oil
2 bay leaves
Season the roast with the salt, pepper and garlic powder. Get the oil hot in a heavy pan and sear the roast on all sides. Remove the meat from the pan and add the wine and port and let reduce by half. Add everything back into the pan, covering the meat halfway with water and broth. Bring the liquid to a boil, cover the pan and cook at 250 degrees F for 2 to 3 hours or until everything is tender.