We had 14 inches of light, fluffy snow here today.
It was a good day for things like laundry, ironing and snowshoeing.
Warm fire after a long romp in the snow.
Also a great day for slow-cooking a pot roast.
I browned this chuck roast in my dutch oven, then sauteed onions and carrots in the drippings. Once they were soft, I added a couple cloves of garlic and a little sugar, then two cups of beef broth and a pinch of thyme. I added the roast back to the pan, added water to 1/2 way up the roast, covered and cooked it for 3 1/2 hours at 300, flipping it every hour or so.
Then, I added a few chunked up carrots and cooked for another 1/2 hour.
I stuck the roast in a bowl and chunked/shredded it up while I simmered the broth on the stove top (I added a splash of wine to it while simmering).
Check for seasoning, add the roast back to the pot, serve!
I chose to serve with mashed potatoes because I had some russets, which wouldn’t have done well in the pot. But if you have some waxier potatoes, add them at the same time as the carrots and you’ve got a one-pot meal!
We followed it up with the last of the ice cream.
- From NH: Chuck roast, onions, garlic, beef broth, milk (in potatoes)
- From Maine: potatoes
- From VT: butter (potatoes)
- From Away: oil, carrots, wine, salt & pepper.
Nowhere near as much snow as you, but the snowfall here was wonderfully fluffy and cotton-like as well. So pretty falling down. I love the pic of the bird – it always seems to happen that when I see a bird and want to get a pic it flies away before I can get my camera! Your meal looks very comforting. One-pot meals are winners always in my book.
this is the first time pot roast has ever looked good to me! my best beloved has asked for it for years, but my memories of it from mom’s version were never good – you reminded me once again that good ingredients make a world of difference – the next time I run into the right cut of meat, I’m going to give it a go!
I left you something at my blog, take a look and pick it up!