Happy 2014! I know, I know, we are already two weeks into the new year. I am running a little behind because we left for vacation the day after Christmas. Boy, didn’t that make things crazy! I had to bake for both sides of our families, celebrate three Christmas’s, clean the house, take down the tree and decorations, and pack for our two week trip, all in a matter of three days! It was beyond hectic. This was all on top of losing power for most of the day of the 23rd, when I had planned to do all my baking. Thanks to the ice storm we got hit with. Luckily, we managed to get everything done in the lick of time. Because things were so crazy around Christmas, I am going to be sharing over the next week or so the goodies I made for everyone. I apologize in advance, some of them are Christmas-y. I didn’t want you all to miss out! It’s good stuff we’re talking here.
We drove to Florida with the kids for two weeks. We drove straight through (about 29 hours of travel, including pit stops). The kids surprisingly did great. It felt good to get away, even though the weather wasn’t all that warm or nice. But, it was warmer than home! Home got pummeled with storms while we were away. Snow, after rain, after ice storm. Pretty nasty I guess! Some people in the state didn’t have power for a week or more. Yuck. We did get to enjoy one day at the beach that was actually hot and pleasant weather while we visited Sea World and Busch Gardens. It was well worth to get away for a while! Especially before baby number 3 arrives.
Moving onto this wonderful dish. After being back for a few days from vacation, the cold has made me crave feel good, comfort food. Especially since it is snowing again! This pot roast definitely hits the spot. The meat was so tender it was basically falling apart. Melt in your mouth good-ness. Served with a side of mashed potatoes and we are in business! And to top it off, it makes the house smell divine while cooking. Definitely a great winter dish!
Recipe from The Pioneer Woman
- 3-5 lb. boneless chuck roast
- 2 Tablespoons olive oil
- 2 whole onions, peeled
- 6-8 whole carrots, peeled
- salt and pepper to taste
- 1 cup red wine (or beef broth)
- 2-3 cups beef stock
- 3 sprigs fresh thyme, or more to taste
- 3 sprigs fresh rosemary, or more to taste
- Preheat the oven to 275ºF. Generously salt and pepper the chuck roast. Slice the two onions in half and cut the carrots into 1/2-inch rounds.
- Heat a large oven-safe pot or Dutch oven over medium-high heat with 2 to 3 tablespoons of olive oil. Add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Add the carrots into the now empty pot and toss them around a bit until slightly browned, about a minute or so, then remove to the same plate with onions.
- If needed, add a bit more olive oil to the hot pan. Place the meat in the pan and sear on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk. Place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
- Put the lid on, then roast in the preheated oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, around 4 hours until tender or until the internal temperature reaches 170ºF.