Pot Roast With Vegetables

Dry rub:

1 tblsp. Ground paprika

1 tsp. Seasoning salt

1 tblsp. Garlic minced or dried garlic pieces

1 tsp. Dried thyme

1 tsp. Dried rosemary

1/2 tsp. Salt

1/2 tsp. Pepper

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Pot roast:

1 potato, peeled and cubed in 1 inch pieces

1 sweet potato, peeled and cubed in 1 inch pieces

1 onion, peeled and cubed in 1 inch pieces

8 carrots, scrubbed clean and diced into 1 inch pieces

3 Lb chuck roast

Salt and pepper

Olive oil

4 cups beef broth

1. Preheat oven to 300°.

2. In a bowl combine all herbs and spices for the dry rub and set aside.

3. Over medium high heat add a little olive oil to the pan. Add the onion and salt and pepper to taste and brown on all sides until golden brown. Remove from the pan to a bowl and set aside. Add a little more oil to the pan and add the carrots and season with salt andpepper to taste and cook until golden brown. Remove to bowl along with the onions.

4. Turn heat to high and add a little more oil to the pan. While pan is getting hot, add the dry rub to the chuck roast and rub into the meat. When pan is nice and hot add the roast to the pan and sear until browned on all sides. Remove from the pan to a plate.

5. While the pan is still hot add 1 cup of beef broth to the pan and scrape up any bits that are stuck to the bottom of the pan.

6. Add the roast, onions, carrots and remaining 3 cups of beef broth to the pan and cover with lid. Cook in the oven for two hours.

7. After two hours remove from oven. Remove lid carefully and remove the meat and place on a plate. Add the potatoes and mix together. Place the meat back into the pan with the vegetables bottom side up so it cooks evenly. Place the lid back on and place back in the oven for two more hours or until fork tender. Remove from oven and remove the roast to a plate and using two forks separate into large chunks. Place the vegetables in a serving dish and place the roast on top.  Can garnish with chopped parsley. Can serve with dinner rolls or with crusty bread.

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I am back again!

It has been a while since I’ve been on, much less posted any new recipes. I will try my best to post more and more recipes and other things along the way. I’ve started a new chapter in my life these passed two years and I am ready to get things going again. I plan on making a small recipe book soon. For those interested I will keep you posted on that as much as I can. So, let’s get this rolling again. Thank you to all those who have visited the site and have tried my recipes. Thank you for the feed back and feel free to leave a comment or two. All of your opinions matter and help me make better food for my family, friends and viewers.

Decadent Thick And Creamy Hot Chocolate

This Decadent Chocolate Drink will Hit the Spot. It is relaxing and Heart Warming, Not to mention kids love it.  I have a few variations of Hot Chocolate’s but I think This is our Favorite.  It requires a little more work than normal Hot Chocolate but well worth the wait. You can add in any thing you wish from Cayenne Pepper and Cinnamon to Extracts and Chocolates. The possibilities are endless with this one. The smooth texture of this drink is so velvety and thick. You can adapt the Richness of the Chocolate by adding more or less Chocolate to your liking.
 
2 Egg Yolks, Room Temperature
3 to 4 c. Whole Milk ( you can use other types as well)
2 tbsp. Cornstarch
2/3 c. Sugar
1/2 to 1 c. Chocolate ( chips or shavings) ( milk chocolate, dark, Bitter sweet or semi sweet chocolate— Even white chocolate)
1 tsp. Vanilla Extract ( or other extracts – to taste)
 
ADD INS
 
Peppermint Extract
Orange Extract
Rum Extract or the real stuff ( to your taste of course. Or any other brand)
Almond Extract
Maple Extract
or Other Extracts to taste. You a little and go from there. You can add in but can not take out.
1/4 tsp. Cayenne Pepper ( to taste)
1/2 tsp. Ground Cinnamon
 
 
(1.)  In a Sauce Pan over Medium-Low Heat add the Milk and Sugar and let the Mixture heat up until Very Hot but not boiling. Do not boil.
 
(2.) In a small bowl whisk together the Egg yolks and Cornstarch together until well combined. When the milk is hot slowly ladle in the Hot Milk while whisking to temper the Egg Yolks with out scrambling them.  When throughly mixed pour the Egg Mixture into the rest of the Milk and whisk continuously until thickened. It will not get extremely thick but you will notice the difference.
 
(3.) Whisk in the desired Amount of Chocolate or White Chocolate and whisk until well combined and the Chocolates are completely melted and well mixed in.  Add in the vanilla and other desired flavorings and whisk until well combined. Ladle into mugs and serve Hot. Can top with marshmallows if desired. Decadent Thick and Creamy Hot Chocolate  
 

Roasted Brussel Sprouts With Carrots And Onions

This is a very simple and easy Side dish to put together on busy days. They are also elegant enough to  serve on Date Nights and Special occasions. They are Full of Flavor and yet they do not weigh you down after your meal. These Roasted Vegetables are light,healthy and Pair well with each other. So go ahead and have seconds.
 
1/2 lb Brussel Sprouts, (Fresh or Frozen) Cut in half
4 Carrots, Sliced on the Diagonal about 1/4 inch thick
1 Onion, Diced in 1/2 inch pieces
2 tbsp, Olive Oil
1 tbsp, Honey
Juice of Half a Lemon
1 tsp, Dijon Mustard
1 Clove Garlic, Minced
Salt and Pepper ( to taste)
1/4 to 1/2 tsp. Red Pepper Flakes ( more or less to taste)
 
 
(1.) Pre-heat the oven to 425*. Allow the oven to get hot about 20 minutes before roasting.
 
(2.) In a large bowl combine the Halved Brussel Sprouts, The Carrots and the Onions and toss to mix. Set aside until needed.
 
(3.) In a small bowl whisk together the Lemon Juice, Honey, Mustard, Garlic, Salt, pepper and Red Pepper Flakes until well combined. Slowly drizzle in the Olive Oil until thick and creamy. Adjust the seasonings and add more Salt and Pepper if needed. Pour over the Vegetables and toss to coat well.
 
(4.) Pour the Vegetables onto a Sheet Tray and spread out evenly in a single layer. Roast for 25 to 30 minutes or until Golden Brown and the edges are slightly charred.  Don’t Forget to toss the Vegetables half way through the roasting process and then continue to roast.
 
(5.) Remove from the oven and Drizzle some more Lemon Juice over the Vegetables along with Salt, Pepper and a little more Olive Oil. This is to just perk up the Flavor even more. Toss to coat and spoon on to a Serving Platter and Serve.

Lemon Thyme Roasted Chicken With Lemon Butter Sauce

This Dish is great for a family night However, It offers much more than just conversation around the table. I have prepared this Main Dish for Date Nights and Special occasions and it was a big hit. Not only is this great for your family, but it is Romantically suitable for Your special someone on those great date nights.  It is full of flavor and easy to make.  A few steps are required but they are simple steps. You can substitute the Whole Chicken with Individual pieces like breasts and thighs. Cooking variations are required for the change-up but the results are fantastic. Make this Dish for your loved one and serve with some Roasted Vegetables on the side on your next date night and turn it from A normal Date Night to an extraordinary Date Night.

 

Zest of 1 Lemon

Juice of 1/2 Lemon ( more if you like the lemon flavor)

1 tsp. Salt

1/2 tsp. Pepper

2 tbsp. Thyme, Chopped

1 c. Chicken Stock/Broth

4 tbsp Butter, Room Temperature

Olive Oil

1 Whole Chicken or Chicken Pieces ( such as Legs, Thighs or breasts) ( rinsed with warm water and patted dry)

 

(1.) Pre-Heat the oven to 350* and allow to get very hot. If you are roasting a Whole Chicken pre-heat the oven to 425*.  About 20 minutes before you start to cook. Over medium heat on the stove top Heat up a heat/oven proof Skillet or Iron Skillet ( if you are using Pieces).

(2.) In a small bowl mix the Lemon Zest, Salt, Pepper and Thyme together until well mixed. Place the Chicken on a plate and lightly drizzle with Olive Oil and rub over the Chicken making sure to get into all the crevices. Sprinkle the Chicken with the Salt and Thyme mixture evenly all over the Chicken. Gently rub into the Chicken all over each side. If you are using the Chicken Pieces do the next step if not skip it.

(3.) In the Hot skillet drizzle 1 or 2 tbsp of Olive Oil into the pan and add the Chicken Skin Side down. Let cook for 3 to 4 minutes on each side to get a nice golden brown Crust. Flip over carefully and cook on the other side for the same amount of time. Remove the skillet from heat.  If you are using a Whole Chicken place the chicken in a roasting pan on the Roasting rack. To the chicken in the skillet add the Chicken Broth/Stock and Lemon Juice and gently stir to combine. Add the Chicken Stock/Broth and Lemon Juice to the bottom of the Roasting Pan of the Whole Chicken.

(4.) Bake the Chicken Pieces at 350* for about 30 to 35 minutes or until cooked through ( depending on the size of the pieces time may vary). If you are roasting the Chicken, Roast at 425* for 1 hour to 1 hour and 15 minutes or until cooked through ( depending on the size time may vary). When The Chicken is done and cooked through remove from the pan or skillet and place carefully on a platter or plate with high sides.

(5.) Heat the Pan juices over medium low heat scraping the bottom of the pan or skillet to release any stuck on bits at the bottom. Gently whisk in the Butter until completely melted. The sauce will thicken slightly, But if you want it thicker, Just keep simmering it over low heat until desired thickness is reached. Check for seasonings and add more salt and pepper if needed and whisk to combine. Carefully brush or spoon some of the Sauce over the Chicken and pour the remaining in a gravy boat or serving bowl and serve.  You can top the chicken with a little fresh Flavor with some Chopped parsley ( about 2 tbsp) if desired.

 

I do hope you enjoy this and serve it to your Family as your next meal or to your Special Someone on that Special Day.

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