Pot Roast

I remember seeing Pioneer Woman (Ree) making  pot roast on Good Morning America and I went out that same day to buy a chuck roast because it looked so good.  Well it was, comfort food at it's best.  I was reminded of this pot roast on Saturday morning when Ree made it again but this time on her very own show on Food Network.  I'm loving the show and again was inspired to make this recipe for pot roast.  Check out her website here.

Prep Time: 20 Minutes

Cook Time: 4 Hours

Difficulty: Easy

Servings: 10

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole (4 To 5 Pounds) Chuck Roast (I used a 3lb Chuck Roast and it served 5)
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead) (I used all Beef Broth)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste (I used dried Thyme 1/4 teaspoon)
• 3 sprigs Fresh Rosemary, or more to taste (I used dried Rosemary 1/2 teaspoon)

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.


Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).


Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.


If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute 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 to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, 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 a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.


To make the gravy - Mix 2 tablespoons flour with 1/4 cup water.  I put this in a jar with lid and shake until well mixed.  After taking out roast, carrots and onion leave broth in pan and bring to a boil.  Add flour mixture slowly and stir until thickened.  Only use enough flour mixture to thicken to your liking.

PREMIERES MONDAY SEPT 26
WEEKDAYS 11/12 pt/c

I really enjoy TV shows about food, recipes and cooking.  A few of my favorites are Top Chef (Season 9 Premieres November 2 at 10/9c on Bravo) and Pioneer Woman ( Premiered Saturday, August 27 at 11:30AM ET/PT on Food Network) and now I'm looking forward to The Chew on abc and watching these expects do their thing!

Pasta with Pesto Cream Sauce (Pioneer Woman)

This recipe from the Pioneer Woman reminds me of my favorite dish to order from Noodles & Company, Pesto Cavatappi, and this dish is even better.  All I can say is Pioneer Woman ROCKS!  Every recipe I've made of hers has been yummy.  This pasta starts out with fresh pesto and then there is cream and butter in the sauce.  Pour that over Cavatappi pasta topped with fresh tomatoes and you have an amazing pasta dish.  To see step by step instuctions go  here on the Pioneer Woman's website.  I served it with Parmesan Crusted Chicken Breasts ,  the recipe from Ina Garden (food network).  The chicken complimented the pasta perfectly.  We really enjoyed dinner tonight!

Prep Time: 6 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 8

Ingredients

• 3/4 cups Fresh Basil Leaves
• 1/2 cup Grated Parmesan Cheese
• 3 Tablespoons Pine Nuts
• 2 cloves Garlic, Peeled
• Salt And Pepper, to taste
• 1/3 cup Extra Virgin Olive Oil
• 1/2 cup Heavy Cream
• 2 Tablespoons Butter
• 1/4 cup Grated Parmesan (additional for garnish)
• 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
• 2 whole Tomatoes, Diced

Preparation Instructions

Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Crispy Green Beans with Horseradish Wasabi Dip

I don't like to deep fry.  Mostly because I once had a kitchen fire (long story!)  but when I saw this recipe I had to try it.  The fresh green beans are boiled,  breaded and deep-fried.  The beans are crispy  and served with a zesty buttermilk ranch dressing that gets its kick from wasabi and horseradish.  I got the original recipe from allrecipes.com  and made a few changes.  I'll be making these again!

Ingredients:

Dip:

1/2 cup buttermilk ranch dressing

1/4 cup peeled, seeded, and finely chopped cucumber

1 1/2 teaspoons prepared horseradish

1/2 teaspoon wasabi powder

1/8 teaspoon salt

1 pinch cayenne pepper

Green Beans Ingredients:

4 cups water

1/2 pound fresh green beans, trimmed

1 egg, lightly beaten

1 cup milk

1 cup all-purpose flour

1 cup panko bread crumbs

1/2 tablespoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

vegetable oil for frying

Directions:

	1.  Make the dip by combining the buttermilk ranch dressing, cucumber, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate (can be made ahead). The dip will thicken as it chills.
	2.  Place the water in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
	3.  Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the panko bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
	4.  Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels. Serve with horseradish wasabi dip.