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Merry Christmas everyone! It's Dec 25th and I'm enjoying a rare moment of quiet, post "present unwrapping madness" and pre "17 people eating Christmas dinner together in a small house". Aside from watching my 3 year old niece's face when she saw all the gifts under the tree, my best treasure this morning was a beautiful royal blue dutch oven, which was at the top of my list. I've already been checking out some good dutch oven recipes...so please share if you have one I need to try!
It's definitely soup/stew/slow roasted meat weather (even here in the South). I currently have about 5 different bottles of wine I am eager to try with a good beef recipe. Those who know me know that although I am not a bad cook, however I have a very limited repertoire. I do have 2 or three main course recipes that always turn out great. So, as my Christmas present to our VinoGal readers this year, I'm going to share with you my super-delicious, proven, easy pot roast recipe. This one is not for the dutch oven, but for the Crock Pot. All you need is a few key ingredients, and several hours to simmer.
CJ's Easy but Awesome Pot Roast
1 Beef Roast
new potatoes
baby carrots
sliced mushrooms
1/2 large yellow onion
1 pkg Lipton Onion Soup Mix
flour, salt & pepper
Spray a large frying pan with cooking spray. Place the roast on the pan and heat to medium. Sear the meat, turning each side with contact to the pan until it turns brownish/tan (not pink/red anymore).
Mix together a handful of flour, salt a pepper in a bowl. Place the roast in the bowl and ensure all sides are lightly coated with the flour mix.
Wash the potatoes and put them in the bottom of the Crock Pot. Place the carrots and mushrooms in on top of the potatoes. Put the meat in on top. Pour 1/4 - 1/2 cup water around the meat. Sprinkle the Lipton Soup Mix on the meat and the veggies.
Cook for an hour or two on high heat, then turn down the heat to low and cook for 6-7 more hours...about 8 in all, depending on the size of the roast.
I like to serve this in wide bowls, with crusty french bread and butter, or big, soft rolls. The meat will fall apart when you remove it from the Crock Pot, and you can sop everything up with the bread. Yummmmmm!
Because this is a wine blog (among other things), I'll share that I like a hearty Zinfandel with this meal. One of my favorite "Zin-Makers" is Seghesio Family Vineyards in Dry Creek Valley.
Cheers, and happy holidays, my friends! I wish you good vino, but most importantly, good times with the ones you love.
CJ
