Before leaving, I started a delectable Roast Beef.
1 beef roast
2 Tb olive oil
1 large red onion, halved
7 to 8 large carrots (washed and cut into 2 - 3 inch pieces)
2 cloves garlic, whole
1 - 2 Tbs fresh black pepper
1 - 2 Tbs sea salt
1 c cooking sherry (or red wine)
1 32 oz carton beef broth
1 tsp rosemary
1 tsp thyme
1 tsp parsley
2 bay leaves
In an oven-safe dutch oven, heat oil to VERY hot.
Place the onions cut-side-down in the oil, as well as the garlic cloves. Be careful when you do this, the hot oil will pop, and you don't want to be burned! (This is why aprons are so handy too!) Sear them until they are just getting dark. Remove to a dish. Repeat the process with the carrots, turning occasionally.
While the carrots are in the dutch oven, salt and pepper the roast well on both sides.
Take the carrots out to the dish, and now put that yummy roast in the hot dutch oven.
Don't move it! Just let it sit there about 4 or 5 minutes, and seal in all that yumminess. Carefully turn it over and sear the other side.
Remove it to a dish.
Go ahead and turn off the eye of the stove.
Pour in the cooking sherry or wine, and with your spoon or spatula, scrape off all the food bits that are in the pan. Put the roast back in the dutch oven. Now arrange the onions, garlic and carrots around the roast. Sprinkle the herbs all over the top.
Mmmmmmm....aren't we looking good already?
Slowly pour the broth over the top of all, and put the lid on the dutch oven.
Put it in at 275 degrees.
Now say "goodbye" to your kitchen for a few hours.
Mamaw and Papaw were visiting from out of town this day, soa Mamaw, Jen and I headed out geocaching, running ahead of the rain. We also made a stop at a local pottery shop.
I was IN LOVE!
Look what we brought home...
See that funny-looking squat mug? That's a hand-made travel mug! How cool is that? I got it for my hubby.
This one is mine...
Now, 4 hours later.....your kitchen is emitting this heavenly, delectable aroma. Make some mashed potatoes, slice up some bread and get out a platter for the contents of the dutch oven. I then took the broth, poured it through a sieve into a little sauce pan and made gravy out of it, by thickening it with some water and cornstarch. It was wonderful!
Now.....sometimes the food is so good, a camera is the last thing on your mind. This was one of those times.
This is what was left...
If it's any consolation, every third bite or so, a loud, content "sigh" came from my husband.
I think he liked it.
****Crockpot/Slow-Cooker Option****
If you don't have an oven-safe dutch oven, another option, is to sear the meat & veggies in a large skillet/frying pan. Then place all of the ingredients into a crockpot, and let it cook 7-8 hours. This will give you very similar results.
2 comments:
I am so grateful for this recipe. My entire family seemed to enjoy it more than any other meal I have ever served. No one had any complaints and everyone cleared their plates. Even my pickiest child whom hardly ever likes to eat meat kept asking for more roast. At the end of the meal when I asked if I can prepare it again in a month, her reaction was "A month?!?!". I then asked if they would prefer if I prepared it again in two weeks and the entire family said DEFINITELY! I had to giggle because at the beginning of the meal she thought she was going to eat mostly the mashed potatoes and gravy, but once she took her first bite of the roast meat she was shocked at how delicious it was. Thank you very much for these fantastic recipes.
Oh thank you to the great compliments. I definitely need to take more pictures next time I make this. Tell your picky eater, I'm very happy she liked it :-)
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