Saturday, February 7, 2015

A New Pot, New Camera, and Pot Roast For Supper

After taking a hiatus from blogging, I am back! Life has been extremely busy lately. School started again; I am up to my eyeballs in anatomy to study and papers to write. Some days I question why did I go back?! In the end, it will all be worth it for a career that I am excited to do.   Today was the day that was my day to cook.

The husband told me the other night that he wanted pot roast; it is rare that I get a specific request from him for food. Told him that this weekend would be the time for it, well we are having date night Saturday and going to Alaska Aces hockey game on Sunday. Tonight was the night, and we are having the perfect weather for pot roast. It has been extremely windy and cold here today, time for comfort food. My lack of planning in, not bringing my crock pot home from work is the reason for a new Dutch oven pan. I didn't have one that was meant specifically for the stove and long cooking times.

I also got a new camera. Graduated from the iPhone or point and shoot with a Nikon D3200 DSLR camera. Safe to say that it has more gadgets, buttons, and options that I am excited to play with.   First project to try was a new blog post.   This is a long-winded way to say that I am going to give the recipe for my pot roast.

Pot Roast
3 to 4 lb Chuck Roast
5 carrots
2 onions
Two cloves garlic
Olive oil
Salt and pepper
3 cups beef stock

1) Pull your roast out of the fridge 30 min before planning on cooking. Turn your oven on to 300 degrees Fahrenheit.
2) Peel and chop your carrots, setting aside.
3) Salt and pepper your roast on both sides liberally with salt and pepper.

4)Pour some olive oil into the pan, turning it on high. Once the oil is heated put the chuck into the pot. Searing it on all sides.
5) Once it is browned on all sides, pull it out letting it rest on a plate.
6) Place the onions, carrots, and garlic in the pot allowing the veggies to get a little brown color on it.
7) Setting the veggies in a bowl, pour your beef stock into the pan getting all the brown bits up off the bottom of the pan.
8) Place the roast and veggies into the liquid with some rosemary and basil.

9) Put the lid on, sticking it in the oven, and let it cook on the temp for 2 1/2 to 3 hours.

This was the best pot roast that we have had. We devoured it, and I forgot to take a picture of the final product.

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