It's been a while since my last post. A lot has happened and due to unforeseen circumstance, J and I are back in CT and I started my temp to perm position at a green energy company north of New Haven. 2011 has been a bitter sweet year and it's one of those years that I will not miss. It seems like 2011 has not only been rough on J and I but also those around us. It really doesn't help since I'm having a milestone birthday in a couple of days. With everything that had happened, I really didn't feel like going out for NYE so we decided last minute just to hang out with family. Since my birthday is coming up my mom got me a cake.
As shitty as 2011 has been, what matters most in the end is that I still have my health, husband, family and friends.
Hopefully 2012 will bring a new beginning and not be so shitty! Happy New Year!
I've shy away from cooking anything that takes a long time because I just don't have the patience. I know it sounds silly since I can spend a whole day/night making a 2 tier cake. When it comes to cooking, I prefer anything under an hour. I've search countless recipes for pot roast and can't believe how many variations there are. Some are cooked stovetop, some are in the oven and quit a few uses a slow cooker (which is probably the easiest method). Don't even get me started on the ingredients, seems like everyone have their own recipes. Since I don't have a slow cooker or a pot I can put in the oven and I have all the time in the world since I'm a temporary stay-at-home wife I chose the hardest method which is stove top. It took about 2 1/2 hours but it was worth the time. J definitely cleaned his plate. Next time I think I'm going to try the oven method.
2 lb Chuck Roast
1 medium onion (quartered)
1 cup of carrots cut into 1 inch pieces.
1 tsp ground sea salt
1 tsp ground black pepper
1tsp Worchestershire sauce
3 cloves crushed garlic
3 or 4 grinds of Trader Joe Everyday seasoning
1 tsp dried Italian seasoning
1 dried bay leaf
2 tsp olive oil
2 cups beef broth (or 1 cup red wine and 1 cup beef broth)
1/4 cup tomato sauce
First let the Chuck Roast rest in room temperature for about an hour to take the chill off.
Heat a large pot over medium high heat. Seasoned the Chuck Roast with salt and pepper. Add the olive oil to the heated pot and lightly brown the carrots and onion in the pot. Remove the carrots and onion to a plate or container (will add them to the pot during the last 30 minutes of cooking time) but leave the residual olive oil in the pot.
Let the pot come up to temperature and seared the Chuck Roast on all sides on medium heat (brown not burnt!). Remove the roast and put on a plate. Deglaze the pot with the beef broth until all the brown bits left over from searing is loosen and the broth is boiling.
Add the seared Chuck Roast back into the pot along with the Italian seasoning, bay leaf tomato sauce, TJ's Everyday Seasoning, garlic, Worchestershire sauce, carrots and onion. Make sure the seasonings are evenly distributed. If the liquid doesn't cover the meat half way, add more beef broth or water.
Turn the heat down to low and simmer for at least 2 hours or until the pot roast is tender and can be pulled apart with a fork.