{Blueberry gingerbread cake with lemon glaze... looks yummy huh??}
Saturday was all about me time... shopping with some of my girlfriends that I had not seen in FOREVER and then home for movie night with the familia... and now today, all snuggled in with whoopie pies in the oven, a lovely blend of honey chamomille tea, and puppies snuggled between us on the couch... maybe some Halloween decorating later... ahhhhhh I do love weekends in the fall!
And as always, there is Sunday Dinner...
today on the menu is one of MY personal faves... {thought I would give the chef the day off}
Pot Roast
Its simple... its familiar... its hearty... its home. Perfect Sunday Dinner.
Ingredients
2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic , chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks
Directions
1.Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
2.Turn meat fat side up. Add stock, wine, {if using} onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
3.Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
I hope you enjoy it as much as we do!
Now Im off to sneak a sweet snack... that gingerbread cake is calling my name!
Be good to each other and have a wonderful Sunday!
♥Tawny
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