"If it is important to you, you will find a way. If not, you'll find an excuse." ~ Unknown
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We had a grandkid sleepover last weekend... went out exploring in the woods behind our place in the morning. The snow was so deep our granddaughter's legs were completely buried in the snow! But it was a bright, sunny day and surprisingly mild... perfect winter day!
RECIPE OF THE WEEK Last week was a cold week, one that felt like pot roast. This recipe for classic pot roast from Cuisine At Home was just that. Our family doesn't like celery so I omitted it. CLASSIC POT ROAST with Garlic-Thyme Gravy- 3 tablespoons vegetable oil
- 3-4 pound boneless chuck roast, seasoned with salt and pepper
- 1/4 cup flour
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 cups sliced onions
- 6 medium carrots, peeled and cut into 2-3 inch pieces
- 3 large celery ribs, cut into 2-3 inch pieces
- 6 cloves garlic, chopped
- 3-4 sprigs fresh thyme
- 2 bay leaves
Heat oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 qt slow cooker.
Stir flour into saute pan, cook 1 minute. Add tomato paste and cook 1 minute more.
Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire. Bring mixture to a simmer, scraping up any brown bits.
Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high heat setting for 4-5 hours or low heat setting for 8-9 hours. Discard thyme springs and bay leaves before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Pot Roast with Fresh Mushrooms
- Wednesdays Unplugged - Pot Roast with Sweet Potatoes and Cider Gravy
- Wednesdays Unplugged - Horseradish Pot Roast
"If it is important to you, you will find a way. If not, you'll find an excuse." ~ Unknown
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We had a grandkid sleepover last weekend... went out exploring in the woods behind our place in the morning. The snow was so deep our granddaughter's legs were completely buried in the snow! But it was a bright, sunny day and surprisingly mild... perfect winter day!
RECIPE OF THE WEEK Last week was a cold week, one that felt like pot roast. This recipe for classic pot roast from Cuisine At Home was just that. Our family doesn't like celery so I omitted it. CLASSIC POT ROAST with Garlic-Thyme Gravy- 3 tablespoons vegetable oil
- 3-4 pound boneless chuck roast, seasoned with salt and pepper
- 1/4 cup flour
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 cups sliced onions
- 6 medium carrots, peeled and cut into 2-3 inch pieces
- 3 large celery ribs, cut into 2-3 inch pieces
- 6 cloves garlic, chopped
- 3-4 sprigs fresh thyme
- 2 bay leaves
Heat oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 qt slow cooker.
Stir flour into saute pan, cook 1 minute. Add tomato paste and cook 1 minute more.
Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire. Bring mixture to a simmer, scraping up any brown bits.
Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high heat setting for 4-5 hours or low heat setting for 8-9 hours. Discard thyme springs and bay leaves before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Pot Roast with Fresh Mushrooms
- Wednesdays Unplugged - Pot Roast with Sweet Potatoes and Cider Gravy
- Wednesdays Unplugged - Horseradish Pot Roast
"If it is important to you, you will find a way. If not, you'll find an excuse." ~ Unknown
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We had a grandkid sleepover last weekend... went out exploring in the woods behind our place in the morning. The snow was so deep our granddaughter's legs were completely buried in the snow! But it was a bright, sunny day and surprisingly mild... perfect winter day!
RECIPE OF THE WEEK Last week was a cold week, one that felt like pot roast. This recipe for classic pot roast from Cuisine At Home was just that. Our family doesn't like celery so I omitted it. CLASSIC POT ROAST with Garlic-Thyme Gravy- 3 tablespoons vegetable oil
- 3-4 pound boneless chuck roast, seasoned with salt and pepper
- 1/4 cup flour
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 cups sliced onions
- 6 medium carrots, peeled and cut into 2-3 inch pieces
- 3 large celery ribs, cut into 2-3 inch pieces
- 6 cloves garlic, chopped
- 3-4 sprigs fresh thyme
- 2 bay leaves
Heat oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 qt slow cooker.
Stir flour into saute pan, cook 1 minute. Add tomato paste and cook 1 minute more.
Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire. Bring mixture to a simmer, scraping up any brown bits.
Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high heat setting for 4-5 hours or low heat setting for 8-9 hours. Discard thyme springs and bay leaves before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Pot Roast with Fresh Mushrooms
- Wednesdays Unplugged - Pot Roast with Sweet Potatoes and Cider Gravy
- Wednesdays Unplugged - Horseradish Pot Roast
