Saturday, June 18, 2016

Pot Roast and Kisses

Anything worth it is worth being in a fire for! There's a fire in the kitchen!
Longing to say please take me to your kitchen let's work on a pot roast!
Pot Roast and Kisses? Well yes I hope.
In life you have to make a pot roast sometime!

~~~~~Classic Beef Pot Roast
If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. 
Cuts of beef that perform well for pot roasting go by many different names: Blade roast, 
cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless 
chuck roast are all acceptable cuts.

1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)


Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat.
Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes,
turning to brown on all sides. Remove roast from pan. Add onion to pan;
sauté 8 minutes or until tender. Return browned roast to pan.
Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan;
bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is
almost tender. Add carrots and potatoes to pan.
Cover and bake an additional 1 hour or until vegetables are tender.
Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks.
Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves,
if desired.