3.1 Try a new recipe at least once a month

So one of my plans was to try a new recipe at least once a month. I initially had a section for keeping the stories of the recipes I try but I think instead I’m just going to do 3.1, 3.2, 3.3, etc. which will show how many recipes I’ve ended up trying. I’ll also include the recipe at the end of the post if anyone is interested in giving it a shot.

So this month’s first recipe is Red Wine Pot Roast. Shout out to Crystal for helping me along the way this one so I wasn’t just standing in the kitchen staring at the pot confused lol.  This meal was… a process. It took about 4 hours total from start to finish which was way too long for my liking lol But it was totally worth it! I think next time I’ll make it in a crockpot so I don’t have to worry about it while it cooks throughout the day. We did end up having to cut it up while it was cooking because it was taking too long but that ended up working out quite well.

If you’re interested in trying here is the recipe from The Pioneer Woman Cooks: Dinnertime:

Red Wine Pot Roast
Makes 12 Servings

Ingredients:
– 3 Tablespoons olive oil
-Kosher salt and black pepper to taste
-One 4- to 5- pound beef chuck roast
-2 onions, diced
-3 celery stalks, diced
-3 garlic cloves, minced
-2 tablespoons of tomato paste
-2 cups of red wine
-2 cups beef broth
-1/4 cup sweet orange marmalade
-4 carrots, cut into 1 inch chunks
-4 parsnips, cut into 1 inch chunks (We skipped this one)
-5 large potatoes, quartered (we skipped this too and had a side of mashed potatoes instead)
-3 thyme sprigs
-3 rosemary sprigs (we had a hard time finding this so substituted it with Italian seasoning)

Directions:

1. Preheat the oven to 275F
2. Heat the olive oil in a heavy, ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast and sear it for about a minute on one side.
3. And a minute on the other side.
4. Remove the meat to a plate, reduce the heat to medium high, and add the onion, celery, garlic and tomato paste.
5. Stir it around and cook for 2 to 3 minutes, until the vegetables start to soften and the tomato paste releases its flavor
6. Pour in the glorious wines (their words not mine lol)
7. Then stir and scrape the pot to get up all the browned bits on the bottom
8. Pour in the broth…
9. Stir in the marmalade
10. Return the meat to the pot
11. Top it all off with the carrots, parsnips, potatoes, thyme and rosemary. Push the veggies and herbs into the liquid, then put the lid on the pot and roast for 3 to 4 hours or until the meat is fork tender. ( For a 3-poud roast, plan on 3 hours)

 

And that’s that! Happy cooking 🙂

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