Nothing great was ever achieved without enthusiasm.
The perfect dinner for a rainy night and dinner on the porch or for any chilly night come this fall and winter, my favorite pot roast that can be cooked in a slow cooker or in the oven. I made fresh pappardelle and served with a parmesan and Romano cheese blend.
Set oven to 325º
2 1/2 – 3 pound chuck roast generously seasoned with salt and pepper
2 medium carrots, peeled and sliced into 1/4 inch rounds (I love carrots so I added a third)
2 ribs of celery with leaves, washed, peeled, halved and sliced
1 medium yellow or Vidalia onion chopped
1 leek white and light green part sliced
3 cloves garlic, rough chopped
3 tablespoons EVOO
a couple of sprigs of fresh thyme
3 small fresh bay leaves
1 teaspoon chopped fresh rosemary
4 ounces of tomato or sun-dried tomato paste
4 ounces, porcini mushrooms soaked in 6 ounces of boiling water for 20-30 minutes, drained and rough chopped (strain and reserve liquid)
3 cups veal stock
1 cup hearty red wine
1 1/2 cups homemade red sauce
1 parmesan or Romano rind
In a large Dutch oven brown both sides of the seasoned chuck roast in 2 tablespoons EVOO and remove to plate. Add all of the vegetables, thyme, rosemary, bay leaves, salt, pepper and the rest of the EVOO, sauté for 8 – 7 minutes, deglaze the pan with the red wine and cook down for a minute or two. Add the porcini mushrooms, strained porcini liquid, veal stock and red sauce. Bring up to a good simmer and put the roast back into the pot, add the cheese rind and cover the roast with crumpled parchment paper tucking it close over the roast, cover with lid and roast for at least 2 1/2 to three hours turning the roast at least once.
Remove roast to a platter and cover with foil. Remove the thyme and bay leaves. Skim to remove any unwanted fat and carefully add the meat back to the pot, it should be fall apart tender…Serve with fresh pappardelle and a little grated cheese.
*Feel free to add small potatoes, green beans or frozen pearl onions.
Funny for the day..
“The Beach Our first day at a resort my wife and I decided to hit the beach. When I went back to our room to get something to drink, one of the hotel maids was making our bed. I grabbed my cooler and was on my way out when I paused and asked, “Can we drink beer on the beach?” “Sure,” she said, “but I have to finish the rest of the rooms beforehand.”