Hello again, people!
As a lot of you know, I like cooking. I love to find recipes and use them as my template!
I rarely ever follow a recipe exactly as it’s written.
So, the other day I made a stove-top pot-roast! I used a mixture of Ree Drummond/Pioneer Woman and Chungah Rhee/Damn Delicious. They’re literally 2 of my favorite cooks. So, if we are being 100% honest, almost everything I cook is inspired by their recipes!
Anyway...I started by slicing the onions and the potatoes in half and chopping the carrots and celery into edible chunks. Threw a little olive oil into my pot and heated that up...then I seared my onions (flat side down). Once they were nice and browned, I removed them onto a plate and threw my carrots into the pan for a few minutes. Once those were seared a little, I placed them onto the onion plate.
Now, you’re ready to sear that roast!! Add a tad more olive oil to the pot and then throw that bad boy in there. You’re going to want to try and move it around...don’t. Let it sit still for a couple minutes and then flip it and do the same to the other side. If it’s a big roast, do this to all 4 sides. I had a small roast, so I only had 2 large sides. Moving on...once it’s nice and seared add your broth and wine. I did 1 cup of red wine and a whole carton of beef stock. I then dumped my carrots, onions, and celery into the pot and all of my seasonings. I forgot to mention above that I chopped up like 3-4 cloves of fresh garlic after I cut all my veggies. Throw that in there. I chose not to use a sprig of fresh thyme only because my thyme plant is still pretty small, so I used my organic dried thyme. I also added 2 bay leaves and of course salt & pepper. Gave it all a big ole stir and put a lid on it.
I let it come to a rolling boil and then I put a lid on it and turned it to lo/simmer. Let that cook for at least 4 hours. I believe we ate at the 5.5 hour mark or so.
I took a picture before I stirred it all up, but then I went on about my business and forgot to take a plated picture. Whooops!! Ah well.
Enjoy - if you click on their names, it’ll take you to their recipes. Tweak to your liking! 🤗
Ps - I realized after the fact that the Pioneer Woman recipe is actually from the Baked in the South page...but it’s basically the same.
As a lot of you know, I like cooking. I love to find recipes and use them as my template!
I rarely ever follow a recipe exactly as it’s written.
So, the other day I made a stove-top pot-roast! I used a mixture of Ree Drummond/Pioneer Woman and Chungah Rhee/Damn Delicious. They’re literally 2 of my favorite cooks. So, if we are being 100% honest, almost everything I cook is inspired by their recipes!
Anyway...I started by slicing the onions and the potatoes in half and chopping the carrots and celery into edible chunks. Threw a little olive oil into my pot and heated that up...then I seared my onions (flat side down). Once they were nice and browned, I removed them onto a plate and threw my carrots into the pan for a few minutes. Once those were seared a little, I placed them onto the onion plate.
Now, you’re ready to sear that roast!! Add a tad more olive oil to the pot and then throw that bad boy in there. You’re going to want to try and move it around...don’t. Let it sit still for a couple minutes and then flip it and do the same to the other side. If it’s a big roast, do this to all 4 sides. I had a small roast, so I only had 2 large sides. Moving on...once it’s nice and seared add your broth and wine. I did 1 cup of red wine and a whole carton of beef stock. I then dumped my carrots, onions, and celery into the pot and all of my seasonings. I forgot to mention above that I chopped up like 3-4 cloves of fresh garlic after I cut all my veggies. Throw that in there. I chose not to use a sprig of fresh thyme only because my thyme plant is still pretty small, so I used my organic dried thyme. I also added 2 bay leaves and of course salt & pepper. Gave it all a big ole stir and put a lid on it.
I let it come to a rolling boil and then I put a lid on it and turned it to lo/simmer. Let that cook for at least 4 hours. I believe we ate at the 5.5 hour mark or so.
I took a picture before I stirred it all up, but then I went on about my business and forgot to take a plated picture. Whooops!! Ah well.
Enjoy - if you click on their names, it’ll take you to their recipes. Tweak to your liking! 🤗
Ps - I realized after the fact that the Pioneer Woman recipe is actually from the Baked in the South page...but it’s basically the same.
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