With daytime temperatures well below freezing, and snow flurries swirling beneath a leaden sky, the time seemed right to break out a winter favorite Pot Roast! When I found some fairly nice looking choice chuck roast on sale at the Club of Sam, they followed me home. Here they are studded with whole peeled garlic cloves ready to be sprinkled and patted with fresh cracked black pepper, seasoning salt, and dried rosemary. Ditto the other side.
The house now smells heavenly with the aroma of browned beef and herbs. After browning on all sides in EVOO, reserved the roasts to one side and deglazed the pan with beef broth and readied the dark ale for the hot tub.
Here are the two roasts back in their braising fluid (including worchestershire sauce) ready to begin their three-and-a-half-hour voyage to fork tender, being carefully turned each hour.
SWMBO wanted a loaded baked potato, so here we have the finished plate with spuds and steamed fresh vegetables dressed in EVOO and seasoned with fresh cracked black pepper and sea salt.
Glass of cab on the side. Not shown: drooling spaniels.
The house now smells heavenly with the aroma of browned beef and herbs. After browning on all sides in EVOO, reserved the roasts to one side and deglazed the pan with beef broth and readied the dark ale for the hot tub.
Here are the two roasts back in their braising fluid (including worchestershire sauce) ready to begin their three-and-a-half-hour voyage to fork tender, being carefully turned each hour.
SWMBO wanted a loaded baked potato, so here we have the finished plate with spuds and steamed fresh vegetables dressed in EVOO and seasoned with fresh cracked black pepper and sea salt.
Glass of cab on the side. Not shown: drooling spaniels.
