Sorry for the absence last week. We threw a party for my sister who was recently married, so that took up a lot of my time.
This weeks recipe is Perfect Pot Roast paired with PW's Creamy Mashed Potatoes.
Perfect Pot Roast
1 whole(4 To 5 Pounds) Chuck Roast
2 TablespoonsOlive Oil
6 wholeCarrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cupRed Wine (optional, You Can Use Beef Broth Instead)
2 cupsTo 3 Cups Beef Stock
3 sprigsFresh Thyme, or more to taste
3 sprigsFresh Rosemary, or more to taste
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
PW'S Creamy Mashed Potatoes
5 poundsRusset Or Yukon Gold Potatoes
1 package(8 Oz.) Cream Cheese, Softened
½ cups(to 3/4 Cups) Half-and-Half
½ teaspoons(to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons(to 1 Teaspoon) Black Pepper
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Good luck everyone! Can't wait to see/hear about your experiences!
We were invited to a lovely lunch at some friends house, so I don't think anyone will be very hungry. The boys will probably want something tonight after services, so I will make them a grilled cheese. How about you? Do you cook on Sunday nights? It is usually either leftovers or a $5.00 Little Caesars pizza around here.
This week I am choosing The Pioneer Woman's Macaroni and Cheese. I have made this one before and it is well received.
Macaroni and Cheese
4 cups Dried Macaroni
1 whole Egg Beaten
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Inspired by another blog I read, I thought it would be fun and helpful for us to share what we are having for dinner each night. Just leave your dinner menu in the comment section, with recipe if you like and maybe you will inspire and help someone else!
I got responses this week! You have no idea how happy it makes me!!
My husband and I both liked it, surprisingly, the kids did not. They are a mystery sometimes. The only thing I did different was to add some mushrooms in. I made the mistake of making this on a night when I had to take my son to the doctor AND stop at the store for a few last minute things. I did boil the whole chicken and if I do this again, I will probably just use chicken breasts or thighs. Too much time to get the chicken all the way done and even then, I rushed it and it wasn't quite done. I picked it off the bone and finished it in the fry pan. We were all STARVING by the time I got this one on the table. Even then, the boys picked around at it. Weirdos :)
"Everyone loved the chicken spaghetti! I must admit I made a change, I added a can of Rotel.. The sauce seemed a bit bland so I doctored it a little. We had about 30 people here."
"I cheated a little on the ingredients. Instead of fresh green pepper, I used a can of ro-tel & decreased the amount of chicken broth. Also, the price of cheese went way up (2.50 a bag & I would have needed 2 bags) so I used 1 pound of off brand velveeta (3.78 a loaf & I only used 1/2). I omitted the pimentos also. It was very tasty! Here are the ratings:
Me: 8 (Very good, but spicier than I prefer)
Carson (4 yrs.): "Sooo good! The red things are too hot for my tongue." (The ro-tel tomatoes)
Landon (almost 2 yrs.): "Mmmm, I like it."
"I just made this about 2 weeks ago! I wish I had taken pictures. I did leave out the pimentos. I did a search for Chicken Spaghetti, and this recipe came up on her cooking blog. I was cooking for several other people, so I made one pan of this and one pan of baked rotini with a tomato based meat sauce. The chicken spaghetti was excellent, and everyone seemed to really like it. This is definitely a keeper recipe for us! "
THANK YOU to all who participated this week! Next recipe coming soon......