Yankee Pot Roast

Looking back on this blog, I realize I write about beef alot. But, what can I say? I love a good roast. Especially when it gets chilly outside, there's nothing more comforting than a hearty pot roast or stew, languishing in its own juices surrounded by loving vegetables. Maybe topped with a dumpling or two. Mmmm....dumplings.

Last Christmas, I received a Le Crueset dutch oven that changed my life. I really mean it. I made pretty good pot roasts in the past, but this particular recipe in this particular pot is pretty amazing. http://www.foodnetwork.com/recipes/fancy-yankee-pot-roast-recipe/index.html The great thing about it is, I don't think you have to spend a lot of money on the pot roast itself. It soaks in red wine for a few hours while it's cooking...good red wine can cure a lot of ills.

It starts very simply by sauteing some onions an browning the beef on all sides. The beef has been dredged in flour. This process really locks in the juices, and the flour helps thicken the gravy later.

Add the vegetables and the liquids, wine and beef broth. I love this recipe because you don't have to do much cutting. I also love this recipe because it has about a half a bottle of red wine in it!

Just let it simmer for a few hours, turning the meat now and then. At the end, you take out the meat and vegetables, arrange them in a lovely way on a platter, and then you knead together butter and flour, and throw it in the juices. Makes a very nice gravy. I took a picture of the finished product, but it did not do the dish justice. I made some mashed potatoes to have a nice vessel for the delicious gravy.

This is a two meal recipe...because you can take the pot roast and turn it into a delicious pasta

Bolognaise the next night. http://www.foodnetwork.com/recipes/emeril-lagasse/pot-roast-pasta-bolognese-recipe/index.html I'm not sure how I stumbled on both of these recipes, because it's two nights of amazing eating. You literally could have guests over both nights, and serve them incredible food without a lot of bother.

Carrots, onions and celery are sauteed. Always so pretty, like a flag.

A little white wine cooks the veges...do you see a running theme here? Add the shredded pot roast, some of the gravy and a couple cans of crushed or diced tomatoes, and a sprig of thyme.

There's just a touch of cream at the end, I always use evaporated milk instead of cream; not as much fat, but the right flavor and consistency. Then drop the al dente pasta into the pan and mix it all up. Put a little Parmesan on top to serve. There's a lot of food there...enough for six at least, or for lunch the next day. Yum!