It's been below freezing for entirely too long, so naturally thoughts turn to pot roast. Mind you, we have no control over the heat in our apartment (which is copious), so it's not like we look for excuses to have the stove on for hours.
But oh, man, a hearty meal sure hits the spot and it is a nice change to have a kitchen that's crazy hot.
Last Saturday, His Awesomeness made a pot roast. And ZOMG was it amazing. The first time he served it, we discovered that the potatoes were underdone and had to put it back in for another 30 minutes. It smelled so good that it took a hella lot of will power not to just eat underdone potatoes, which cannot possibly be healthy.
It was so good that I had seconds. Okay, thirds. Which is a huge deal because we usually cook just enough food for each of us to have one serving. If there are leftovers, HA will often split them into individual containers for lunch.
But this…I could've eaten the whole thing and then rolled around in the gravy. Except that I managed to get full before we ran out of roast.
Monday night, we had leftovers and despite the chips and salsa we had half an hour earlier, I still wanted more. But there was only one serving left and I decided to hold back. You know, like how you don't want a really good book to end so you keep setting it aside when you're close to the end.
I knew there was a risk of HA taking the last serving for lunch, but I figured that was only fair since he did all the work.
After dinner, we settled down on the couch to watch TV and he turned to me and said, "Just so you know…" which drives me crazy because he always follows it up with some FYI that kinda sucks, like "I have conference calls all night." But this time, he followed it with, "I'm going to leave the last serving of pot roast for you."
It was the single most romantic thing he's said to me. Possibly ever.
I mean, I love him more than I love that pot roast. But one of the reasons that's true is that he cares about making me happy and the pot roast doesn't.
Pot Roast of LoveIngredients:
2 teaspoons canola oil
1 (2+ pound) boneless chuck roast, trimmed (If you can find a bigger roast, then go for it.)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons cracked black pepper
2 cups coarsely chopped onion
2 cups low salt beef broth
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 cup chopped tomatoes (half a can)
1 1/4 pounds small red potatoes (or bigger potatoes cut up)
1 pound carrots, peeled and sliced
- Preheat oven to 300 degrees
- Heat oil in dutch oven over medium high heat.
- Sprinkle salt & pepper over the roast.
- Brown roast on all sides, about 8 minutes. Remove roast from pan.
- Saute onion in pan for 8 minutes, or until browned.
- Return roast to pan.
- Combine broth, ketchup and Worcestershire sauce. Pour over roast. Add tomatoes.
- Bring to a simmer.
- Cover the dutch oven and place in the oven. Bake at 300 degrees for 1 1/2 hours.
- Add potatoes and carrots. Bake for an additional hour or until vegetables are tender.
What's your favorite cold weather meal?