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A dinner fit for a peasant or a king

I love a rustic, peasant type dish for dinner.  Even though it’s still summer, August to me always feels like we’re heading to fall.  Tonight, I was in the mood for a pot roast.  I really wanted to enjoy the aroma of the red wine cooking in the oven over my roast.  This dish got two thumbs up from Dennis and Kylie.  Kylie loved this dinner enough that she asked me to add it to her cookbook.  I’ve been putting together a cookbook for Kylie of all the dishes I make that she loves the most.  This was an idea my Mom gave me and I’m so happy she did.  I’m having so much fun adding recipes to my little book for Kylie that she can take with her when she is out on her own.  When she feels like making a dinner that brings back fond memories, she can choose something from her cookbook to remember the good times we had together.

Kylie has never had any real interest in helping me in the kitchen.  I never minded because I love cooking for my family and it’s something I look forward to each night that we eat at home.  Today, however, Kylie happily spent time with me in the kitchen preparing my roast.  She took it upon herself to get the potatoes ready for this dish.  I was so happy! Maybe she’ll start enjoying time in the kitchen with me – when time permits for her, of course.  I know how busy teenagers are with homework during the school year.  I’d much rather have her getting a head start on that after school.  Plus, this year, she’ll be applying to colleges and she will be needing a lot of time to work on the applications and essays. Life can be overwhelming for teens nowadays, they need time to just be kids.

For the beef roast, I started with a 2-1/4 pound Chuck Beef Roast.  First, I sauteéd two onions in my Dutch oven in 3 tablespoons of olive oil.  After they were softened, I removed them from the pot, set them on a plate, and added 7 carrots that I had peeled and cut into 2-inch chunks and 8 stalks of celery.  Once those started to caramelize a little (just a couple minutes), I removed those from the pot and set them aside with the onions.  I sprinkled, liberally, kosher salt and fresh ground pepper over both sides of my beef and then dredged both sides in flour.  I added another couple tablespoons of oil to my hot pot and placed the roast in and browned both sides.  This took just a couple of minutes per side.  I removed my roast from the pot and set it on a plate and poured a cup of Merlot wine into the now empty dutch oven.  This smelled so good as I was pouring it in!  I scraped the brown bits off the bottom of the pot and added the roast back in.  Next, I added four cups of beef broth and placed 3 whole garlic cloves into the pot.  I then added the onions, carrots and celery back into the Dutch oven, laying my thyme and rosemary bundle on top and then adding the quartered red potatoes on top of that.  I added one more cup of Merlot, placed the lid on the  pot and put it in a preheated 325 degree oven for 2 hours and 45 minutes.  The meat was so tender!

My house smelled amazing while this was cooking in the oven.  I could hardly wait for dinner.

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Ingredients

  • 2-1/4 pound chuck beef roast
  • 2 medium onions, diced
  • 7 carrots, peeled and cut into two inch chunks
  • 8 stalks celery, cut into two inch chunks
  • 3 garlic cloves, peeled and left whole
  • 5 tablespoons olive oil, divided
  • 2 cups Merlot
  • 4 cups beef broth
  • 8 red potatoes, quartered
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 1/4 cup flour, for dredging
  • kosher salt
  • black pepper

Directions

Preheat oven to 325 degrees.  Heat 3 tablespoons olive oil in a Dutch oven.  Sauté onion in olive oil until softened.  Remove onion to a plate and add carrots and celery to the pot.  Let cook until just starting to get a bit of color, only a couple minutes. Remove carrots and celery from pot and set aside with onions.  Sprinkle kosher salt and pepper over both sides of your beef. Dredge in flour. Add 2 tablespoons olive oil to the pot and brown beef on both sides.  A couple minutes per side will be enough.  Remove the beef from the Dutch oven once it is browned on both sides.  Add the first cup of red wine to the pot and scrape up the brown bits.  Place the meat back in the pot, placing the three cloves of garlic on the meat. Add the beef broth and then add the onions, carrots and celery on top of the meat.  Tie the sprigs of thyme and rosemary together with kitchen twine and place that on top of the vegetables.  Add the potatoes to the top, pour the second cup of wine over the potatoes, place the lid on your Dutch oven and place in your preheated oven for 2 hours and 45 minutes. Enjoy!

Until next time, Kris