Blue Sky Farm

My blogging posts and photos are part of me . I think of this as a scrapbook of my life. The names have not been changed.. they are real people who have crossed my path along my journey. Some I know intimately, my family and friends. If their names are mentioned it's a sure sign they are special to me and I love them dearly...come along see for yourself, perhaps you know some of them too..

March 6, 2009

It doesn't get any better than this..

I was really hungry for Beef...and if asked what is my favorite comfort food? I wouldn't hesitate to claim "a pot roast dinner." That's what we had for dinner last night. We have leftover roast beef for cold sandwiches and you can't beat that either!.
While preparing my dinner, I took a few pictures.

I prefer nice small carrots and potatoes & fresh green beans cooked along side the roast. The oven hot, with aromas filling the air throughout the house on a cold snow day. I can smell onion, garlic and bay leaf as I enter the kitchen. Yes, I love a pot roast dinner. Honestly, It doesn't get much better than this.
My Hearty Pot Roast with Vegetables
3 1/2 to 4 pound chuck pot roast (bone in)
Slowly heat a dutch oven. add olive oil: heat it. brown the roast well on all sides. turning with tongs

Add black pepper, bayleaf, chopped 2 cloves of garlic, and a sliced onion. Pour in 1 cup of water and simmer, covered 1 -1/1/2 hours.( add more waterif necessary to keep 1/2 - 1 inch of liquid in the bottom of the dutch oven.)

Turn the roast over, add vegetables, carrots, potaotes, & green beans. Cover and simmer in oven another 45 minutes. or until roast and vegetables are tender.
Remove the roast and vegetables to a hot serving plate & keep warm while you make the gravy.
Skim off any extra fat fom the pan liquid. Add more water to make 2 cups to the dutch oven: reheat. Combine 2 T of flour and 1/2 cup cold water stirring until smooth. Slowly stir into hot liquid bring to boil. stirring.
Reduce the heat,and simmer 5 minutes add salt & pepper to taste.
Slice the roast and its ready to serve with the vegetables

(I also spoon a bit of horseradish for dipping)