Friday, June 26, 2009

Sunday's Roast is Dinner for the Week!

Start the roast when you head to the laundromat on a Sunday afternoon and by the time you get home dinner will be done for the rest of the week!

*During the summer months, keep you apartment from turning into a sauna by preparing roasts, soups and stews on the counter in a slow cooker*

2 – 2 ½ lb Chuck Roast
3 Large Carrots, pealed ends trimmed
4 Stalks of Celery
2 Large Golden Beets,* pealed ends trimmed
1 Large Onion,
4 Cloves Garlic, crushed
4 Tbs Parsley, chopped
2 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
1 Cup Tomato Sauce
¼ Cup Red Wine
1 Cup Water
4 Tbs Olive Oil
Salt and Pepper

Dice carrots, celery, beets and onions into 1-1½” pieces. Season roast liberally with salt and pepper. In a large skillet heat olive oil and sear roast on all sides (2-3 minutes per side) over high heat. Place roast in crock pot/slow cooker/Dutch oven with all remaining ingredients (carrots, celery, beet, onion, garlic, herbs, tomato sauce, wine and water).

Cooking in a Crock-Pot® or Slow Cooking
Cover roast and cook on ‘high’ setting for 30 minutes. Reduce heat to medium or medium low* and continue to cook for 2-3 hours until meat is fork tender. Remove rosemary and thyme sprigs, enjoy!

*Consult the temperature guide for your individual crock pot or slow cooker

Cooking in the oven
Cover roast and place in a preheated 300ยบ F oven. Roast for 2 – 2 ½ hours until meat is fork tender. Remove rosemary and thyme sprigs, enjoy!

-Serves 1 for 4 days or serves 4 once-

*Sticking with the season. Skip the traditional potatoes and take advantage of the beautiful mild flavored golden beets available



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