All those times I said Hubby was the worst gift giver EVER! - I take it back, he definitely redeemed himself this year by surprising me with the BEST birthday present. He bought me a Dutch Oven, this has been something that I have wanted for as long as I can remember. And, not only did he get me a Dutch Oven, but the Hubby who loves to cook (and I'm sure is also excited to get his hands on this purchase too) bought me a purple (my favorite color) Dutch Oven. I know he would have been happier with a boring neutral but nope - he went with purple! I could not wait to use it so I figured I would start off by preparing the recipe that came with the gift. It is a recipe from the Food Network and it is for "Sunday Beef Pot Roast." It was fabulous! The perfect comfort food for the major drop in temperature we had the other day. Every time Sweet Girl took a bite of food I heard little "mmm"'s coming from her direction. I was a happy mommy last night. I'm thinking leftovers tonight! Enjoy!!
recipe from food network
What you need:
8 sprigs each, fresh parsley and fresh thyme
2 bay leaves
2 tablespoons vegetable oil
1 (4lb) boneless beef chuck roast
Kosher salt and black pepper
2 medium onions, sliced
6 garlic cloves, smashed and peeled
1 cup of red wine
1 (15 ounce) can of tomatoes (I used diced)
4 carrots, cut into chunks
2 celery ribs, quartered
1 1/2 lbs medium red potatoes, quartered
What you do:
Heat oven to 325 degrees. Tie together your herbs with a piece of kitchen string.
In a large Dutch oven heat oil over med-high heat. Spread the flour on to a plate and season your beef with s & p, then roll the meat in the flour and shake off excess. Sear the meat uncovered, be sure to sear all the sides until well browned, 10-12 minutes. Transfer to a plate.
Add the onions and garlic and cook until browned, about 5 minutes stirring often. Add wine and boil until syrupy, about 3 minutes. Use a wooden spoon to scrape up any brown bits from the pot. Add tomatoes (if whole, be sure to crush as you add them) season with s & p.
Nestle beef into the tomato and onions; add enough water to cover meat 3/4 of the way. Tuck your herb bundle into the pan as well. Cover and bring to a simmer. Transfer to preheated oven and cook until meat is tender, about 1 1/2 hours.
After an hour and a half scatter the remaining vegetables around the meat and put back in oven, cook uncovered until the beef and vegetables are tender about 40 minutes.
Before serving remove the meat and tent with foil for about 10 minutes.