Whew! We did it.

It’s Friday.

And I stuck to the meal plan. I did. Can you believe it?

We’ll see what happens next week…

There were a couple of things on the plan that I haven’t ever shared before, so I thought I’d add them.

This is one of my husband’s favorite dinners: pot roast. Lucky for me it’s pretty simple.

Because it is still 1000° here in Texas, I can’t bring myself to turn on the oven. So this pot roast was done on the stovetop in a 12″ skillet, which is just as good as tossing it in the oven for several hours.

The veggies get browned a little to start. Then the roast. Then everything gets put back in, herbs and beef stock get added. Cover and let it get happy for 3 hours or so. That’s it.

The meat will fall apart when you put it on a platter…surround with carrots and onions, drench in pan juices…set it in the middle of the table and enjoy the mmmmmmms and aaaaaaaahhhhhhhhs.  We had left over mashed potatoes from the garlic chicken night, so I didn’t even have to cook potatoes to go with it. Which, I’m pretty sure, is required.

The other dishes…coming soon.

Pot Roast, on the stovetop

adapted from The Pioneer Woman

olive oil

salt/pepper

2 medium onions, in sections halved or quartered

6-8 medium carrots, roughly cut into 2-3″ sections

3-pound chuck roast

a few springs of fresh rosemary and thyme

2 cups beef stock

Heat the olive oil over medium high heat (this should be a large pot or skillet with a lid. You can also start this on the stovetop and move it to the oven… if turning on your oven doesn’t make you break out into hives.) Add the onions and carrots and cook until they just take on a little color  – several minutes. Remove veggies from pan and set aside. Let the oil reheat – add a little more if needed. Season the roast generously with salt and pepper. Brown the roast – a minute or two on each side. Remove to plate as well. Do you see all the little brown bits in the pan? You want those. Add about a 1/2 cup of the stock to the pan, on high heat, and deglaze with a whisk or spoon.  Add the roast back to the pan, then the carrots, then the onions, then the fresh herbs, the rest of the beef stock. Bring the stock to a boil. Cover, reduce heat to a slow, easy simmer for 3 hours…or until the meat is falling all over the place. Be sure to use the pan juices when you serve it…lots of great flavor there.

 

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