Tuesday, October 30, 2012

storm dinner: pot roast

To prepare for the impending "Frankenstorm", we loaded up on warm filling beef. If the power goes out, at least I'll have a toasty full stomach for a while!

3 lbs chuck beef
1 tbs olive oil
Salt & pepper
2 onions, roughly chopped
3 cloved garlic, minced
6 sprigs fresh thyme
1 bay leaf
1 cup red wine 
14oz beef stock
Mushrooms of choice (optional)
5 large carrots, peeled and diagonally sliced
2lbs potatoes
1 tbs flour (optional: used for thickening into gravy)

1. Preheat oven to 350F. Heat olive oil in oven-proof pot on medium-high. Add beef and sprinkle with salt & pepper. Brown on all sides.

2. Remove beef from pot and set aside on a plate. Add chopped onions to pot and stir until browned and tender. Return beef to the pot.

3. Add garlic, bay leaf, thyme, red wine, and beef stock. Bring to a simmer. Cover and place in preheated oven for 1 hour and 30 minutes.

4. Meanwhile, prepare veggies of choice (I rehydrated some mushrooms since they were all I had on hand, and also added carrots and potatoes).


5. After the hour and a half is up, open the pot and add in prepared vegetables. Recover and return to oven for another hour.


6. Once the timer is up, make sure the beef is fall-off-the-fork tender, plate & enjoy. Best served with a glass of red wine that was used in recipe.

**Optional: If you are a gravy-person, add 1 tbs of flour to the
 liquid to thicken for a quick gravy-like sauce**
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