February 28, 2010

The perfect ending to a perfect day

Ever just have one of those perfect days? You know what I mean......you go about your day with general plans but things go so well and make you so happy that when the day is over your just smiling ear to ear. Thats how my day was today.

Started slow, its Sunday after all. Sipping my coffee and thinking about what to do today. My bf decided he was going surfing. It was a pretty day outside. Silly to stay home so I decided to go to the beach. I took my dog with me too. First time shes ever been on a beach. I live close enough now that I can go anytime I want. So after he left, I changed into clam digger pants so longer ones wouldnt get wet and my sandals. Of course it gets windy there and cool so I made sure to wear a sweater and jacket.

Me and the dog wandered down the beach and had a blast. When we got home she was all bouncy and smiling big time. Yea dogs really do smile. And so I changed and took off my sandy shoes. It was warm in the house, not only cuz of the day but because before I left, I started this recipe in my crockpot.

I watched the Olympic hockey game while it was cooking, having something nice to drink. Sadly USA lost but what bothered me most was that they looked so sad and defeated. Hey guys you still got silver~~! Way to go!!! Hold your heads up, you did good.....after all it was the last game and it went to OT! And then my bf came home. So as the roast cooked,  I cut up some potatoes to make my Oven roasted garlic potatoes and I cut up fresh broccoli to make broccoli and cheese. I also baked a pumpkin cake with cream cheese filling.

I'm stuffed now......dinner was beyond awesome and I dont know if we will have room for dessert now. But I wanted to share this recipe, its worth making it.

Slow Cooked Pot Roast with Mustard and Horseradish Gravy
2 carrots, peeled and cut in half width-wise
1 med. yellow onion, peeled, root trimmed but left intact, sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme (I used 1tsp. dried)
1 large bay leaf
3  allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (I used Chardonnay)
2 Tbs. tomato paste (I used a can of diced tomatoes, drained)
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
1 tsp. prepared horseradish
1tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour

Put the carrots, onion, garlic, thyme, bay leaf, and allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend.

Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours. (I put mine on high for about 7hrs.)

Transfer the roast to a cutting board and tent with foil to keep warm.

Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator).

Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes.
Whisk in the horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy.

I reduced the liquid to half but next time Ill reduce it more. The 1tsp. flour isn't enough when you use the canned tomatoes. And so I would add 1tb. next time. But I will say this.........the gravy is awesome and enhanced the beef perfectly.  Didn't matter if it was too juicy this time. Serves 4.

1 comment:

Sea Witch said...

OMG, this is my honey's favorite meal. I will have to use your recipe as it looks so enticing. Hope you find some wonderful shells by the sea. Sea Witch