Sunday Pot Roast
Chicken Pot Pie
We love pot roast in our family and usually Sunday is the day we enjoy it! I have done the traditional roast with potatoes, onions, and carrots until I stumbled upon Giada at Home's Stracotto Pot roast recipe
I have tweaked this recipe a bit to suit our taste. It is fabulous with a Ciabatta roll and some horseradish sauce. One time my son and his friends just ate it directly off the plate and it didn't make it to the rolls.
Here's my adapted recipe
Ingredients
1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup canola oil, divided
2 onions, chopped
6 cloves garlic, roughly chopped
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed (I usually use chicken - I always forget to buy beef)
1 large sprig fresh rosemary, leaves removed and chopped
Directions
Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and rosemary. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
Shred the beef and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side. Any left over sauce is a great onion soup or dipping sauce for bread.
Here's my adapted recipe
Ingredients
 |
| Image from www.fortheloveofcooking.net |
1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup canola oil, divided
2 onions, chopped
6 cloves garlic, roughly chopped
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed (I usually use chicken - I always forget to buy beef)
1 large sprig fresh rosemary, leaves removed and chopped
Directions
Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and rosemary. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
Shred the beef and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side. Any left over sauce is a great onion soup or dipping sauce for bread.
Chicken Pot Pie
I
love this recipe and it is a meal that just needs a salad and maybe
another side dish. I make this all of the time and try to make 2 at a
time so I have one to freeze. The best part, I use already made pie
crust.
Crust
1 box
of already made pie crust such as Pillsbury® pie crusts, softened as directed on box
Filling
2 tablespoons butter
1/3 cup chopped
onion
1/3 cup
all-purpose flour
1/2 teaspoon
salt
1/4 teaspoon
pepper
1 can (14 oz)
chicken broth
1/2 cup milk
2 1/2 cups
shredded cooked chicken
1 cup
Frozen peas thawed
1 cup
sliced fresh carrots
½ cup of
sliced celery
1 egg
1/2 cup of milk
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. I poke holes all over the bottom crust with a fork to ensure even cooking and a nice crisp crust.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- I take the carrots and celery and put them in the microwave with water to pre cook a bit. Otherwise they are too al dente.
- Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Be creative or as rustic as you wish with the crust design.
- For a lovely brown crust, mix the egg and 1/2 cup of milk and brush over crust before baking.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Beef Braciola
1/2 bunch Italian parsley, stemmed, minced (about 2/3 cup)
2 large Eggs
2 Tbsp shredded Pecorino-Romano Cheese
1/2 cup Italian Seasoned Bread Crumbs
Sea Salt and freshly cracked pepper to taste
1 lb 80% Lean Ground Beef
2 pkgs (1-1 1/2 lbs each) Top Round Beef Cutlets (thin cutlets that you will pound thinner)
Pan Searing Flour
2 Tbsp Pure Olive Oil
1 1/2 cups dry red wine
2 jars (24 oz each) Italian Classics Grandma's Pomodoro Sauce or 2 pkgs Italian Classics Seasoned Tomato Sauce
You'll Need: Braising pan
Preheat oven to 350 degrees.
- Prepare filling: Add garlic, parsley, eggs, cheese, bread crumbs, salt and pepper to ground beef. Mix well with hands until well-blended.
- Lay cutlets flat on work surface and pound to make a little
thinner. Place about 1/3 cup filling on lower 1/3 of cutlet. Roll up
cutlets; season with salt and pepper. Dust with pan-searing flour; pat
off excess.
- Heat oil in large braising pan on MEDIUM-HIGH, until oil
faintly smokes. Add beef rolls, seam-side down, to pan. Turn over when
meat changes color one-quarter of way up and seared side has turned
paper-bag brown, about 3-4 min. Sear other side about 2 min, until
brown. Remove from pan.
- Remove excess drippings from pan, leaving about 1 Tbsp in
pan. Lower heat to MEDIUM; add wine, stirring to loosen browned bits on
bottom of pan. Add tomato sauce; stir to combine.
- Return meat to pan. Bring liquid to 180-degree simmer; check using thermometer. Cover; place in oven. Braise 2 hours, until meat is very tender.
Beef and Guinness Stew
(adapted from Food Network)
Ingredients
- 2 pounds stewing beef
- 3 tablespoons oil
- 2 tablespoons flour
- Salt and freshly ground black pepper
- 2 large onions, coarsely chopped
- 1 garlic clove, crushed
- 2 tablespoons tomato puree, dissolved in 4 tablespoons water
- 1 1/4 cups Guinness
- 2 cups largely diced carrots
- 2 cups of largely cubed potatoes
- Sprig of fresh thyme
- 1 bay leaf
- Chopped parsley, for garnish
Directions
Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.
Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots, potatoes, bay leaf and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.Garnish the beef with parsley and serve.
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