Meat & Potatoes

I couldn't resist sharing this roast. It was delicious!

First, the cut. Personally I prefer chuck or brisket. You can certainly use top round, bottom round or london broil. How you cook it is completely up to you (stovetop, oven or slow cooker), a roast needs a moist heat, because the cuts of meat generally used are not rich in fat so you'll be cooking it for a long time over a low flame for optimum tenderness.

Get ready for a super easy recipe!

3-5 pound lb. chuck or brisket

3 garlic cloves finely chopped

1 sprig of rosemary

7-8 red bliss potatoes quartered

1 1/2 cups of baby carrots

1 cup of red wine

coarse sea salt and fresh ground pepper

It's important to let your meat mellow out a bit before you cook it, so take it out of the fridge and let it sit for about 20 minutes (wrapped) before you do anything else, in fact you can take this time to chop your garlic and potatoes. So when you are ready, set your heat to medium and place your big ol' heavy bottomed pot down on it!

Drizzle 3-4 tbsp. of olive oil and then turn your attention over to your beef. Next, you will salt and pepper

the beef on all sides a good amount, you want to lightly crust it with the salt & pepper. Time to brown (very important!) this is where you get the magnificent taste. Brown all sides of your beef until they are brown and caramelized, oh yummy! Next, add the wine, garlic & rosemary, lower the heat to a simmer and let it cook for 3 1/2 hours. Make sure to close your pot tightly. Lastly add the carrots and potatoes and let those cook for another 30 minutes or until tender.

Steamed or sauteed green beans are a great side for this dish.

Enjoy!

-E