I decided to give the pot roast a try because I have been craving beef lately. I was so delighted to see how simple this recipe is (hyperlink below) http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/
this is my first main course dish I have attempted. I have Rachel Ray's hard anodized pots and pans but I really think my pitch for stainless steel pieces from her collection may have to revisit the table... (wicked grin inserted here)
3 tablespoons olive oil
peeled onion and carrots, cut onion into halves, carrots onto quarters
Seasoned chuck roast with salt and fresh ground pepper
Dump carrots into hot skillet and lightly brown. Remove carrots from skillet and place in a small bowl.
Repeat same step with onions
Starting to smell really good right about here...
After removing onions, add another tablespoon of olive oil to skillet and allow skillet to get really hot, add chuck roast and sear on all sides
(2 mins should be plenty on each side)
Remove chuck roast and let rest on a plate. Add beef stock to skillet and let the renderings from the veggies and roast become friends.
Add veggies and chuck roast back to the skillet
Place Rosemary and Thyme in skillet, tuck into little areas around the roast, distribute herbs evenly.
Place in oven at 275 degrees, my roast was 5lbs, so I let it cook 4 hours
Here is the roast right out of the oven... Yummmmmmm!
While this was my first time making the pot roast, I have made these potatoes a million times, I even made enough to feed 200 for the office Christmas Party at my work last year.
Dinner is served
I hope you give this simple and delicious recipe a try, have a great weekend!