And now back to your regularly scheduled programming….
Danka, Muchas Gracias, Mahalo, Merzi, Grazi, THANK YOU!
Thank you all sooooo much for the kind words and support as I officially launched a day from scratch as my new business venture. It truly means the world to me! It’s been in the works for a while now and I was thrilled to finally share it with you. I may or may not have done a happy dance as I published the news.
And don’t you worry- I’ll still be blogging up my favorite recipes for you all here. Is there anything that you’ve been craving lately?
What I’ve been craving lately is juicy, totally falling apart, mouth-watering meat. So, let’s talk about slow braised pot roast.
Holy moly you guys, this roast just melts in your mouth. It only takes a little bit of prep time and then the crock pot does the rest.
Starting a new biz-nas takes up a whole heaping amount of spare time, so I have been relying on easy dinners these days. What’s easier than a slow cooker, right?
Mmmm Mmm bring on the leftovers!
Red Wine Pot Roast
Ingredients: serves 4-6
3 1/2 pound beef chuck roast
2 shallots, diced
3 celery stalks, diced
1 large carrot, peeled and diced
2 Tbsp grapeseed oil
2 cups red wine of your choice
1 1/2 cups beef broth
2 Tbsp tomato paste
Salt and Pepper
Start by heating the grapeseed oil in a large pot over high heat. Season the meat on both sides with salt and pepper. Brown each side of the meat by searing for about 3-4 minutes per side. Remove the meat from the pan and transfer to a crock pot.
Reduce the heat to medium and add the diced shallot, celery and carrot. Cook about 4 minutes or until the vegetables soften. Then add the tomato paste to coat the vegetables and continue to cook another 4 minutes or so. Pour the red wine and the beef broth into the pot and bring to a boil, then reduce back down to a simmer.
Pour the liquid and vegetables over the meat in the crock pot. Cook on high for 7-8 hours or low for 11-12 hours. When it’s done the meat should just be falling apart and your house should smell glorious!
Ingredients: serves 4
5 large gold potatoes, peeled and diced
2 garlic cloves, smashed
1/2 stick unsalted butter
1 cup milk
In a small pot of salted boiling water with the crushed garlic, cook the potatoes for about 20 minutes or until fork tender. Strain and let rest in the strainer for a few minutes to release excess moisture.
While the potatoes are cooking, melt the milk and butter together at a light simmer.
Use a potato ricer or hand mixer to mix the potatoes. Add the milk mixture a little at a time until the desired consistency. Season with salt and pepper and serve.
Ingredients: serves 4
3 cups brussels sprouts, halved
2 Tbsp olive oil
Preheat the oven to 350 degrees. On a baking sheet add the sprouts, drizzle with olive oil, and season with salt and pepper.
Bake for about 25-30 minutes and serve.