Wednesday, September 14, 2011
That PW knows what she's talking about!
Okay girls! First of all I just have to say that you've really arrived when someone writes "PW" and most of you will know right away that I'm referring to the Pioneer Woman! I mean is that just amazing or what! So here's a secret and I feel like I need to write this really small- I've never really read the Pioneer Woman's blog... GASP!!! I mean I've visited her a few times but I never became a full time reader. But let me tell you what! That girl knows her stuff cuz Oh... MY....WORD... this was the BEST pot roast I've ever made in my life!! I decided to call my mom and dad at the last minute to invite them to dinner and my dad said- in his words, "this is excellent!" CHA-CHING! Cuz he's grading me against my grandma's cookin' and I got an excellent! That's one gold star for me!
Anyways... back on track...
I went and visited the LEMONADE MAKIN MAMA. Do you read her blog? Cuz you SHOULD! She is a DOLL and a really good person (I KNOW HER!) and a fabulously talented blogger!!! I knew that she was making her very first pot roast on Monday so I thought I'd better pay her a visit since I too was makin pot roast this week. SHE'S the one that directed me to PW!!! So I thought to myself, "what the hay... I'm gonna try and make my pot roast a little different this time." And boy did that pay off in a big way!
The pioneer woman recommends a chuck roast. She says it's her favorite cut. For the first time in my life I braised it in some hot olive oil with sea salt and pepper smeared all over it. I really think this makes a difference. Before I used to take about 5 minutes to put my roast together and this extra step really only added 10 minutes. I also browned the veggies a little just like PW and LMM said to do.
Then I placed the roast, onion, and carrots back into the pot. I also decided to add potatoes to mine which is different than theirs. I used red and yellow potatoes. THEN- drum roll please- I added the NEW ingredients that I never thought to add before... I picked 2 good sized sprigs of rosemary and a chunk of thyme from the herb garden and placed them on top of the meat! This really added a LOT of flavor! Especially to the carrots! I never knew carrots could taste so good! The other secret ingredient was red wine!! YUM!!! I just poured about 3/4 c into the pot and then about another 1 1/2 c of beef broth. You can totally eyeball it! I also threw in about 3 large cloves of garlic and the final flavor was to die for! I baked mine, covered, for 4 hours at 325 degrees. The roast was so tender you could flake it apart with your fork!
For more detailed instructions and some killer photos visit HERE and HERE