Chicago got “summery” a couple of times this year and Emily and I took those opportunities to soak in the sun and spend as much time outdoors as possible. But now, fall has definitely found our haunts and has brought with it some of the greatest food any home cook could wish for. With that, I invite you to get out the Dutch oven and set the oven to low. It is time to fill the house with aromas of our childhood – enhanced for our discerning palettes and engineered for our busy lives.
Yesterday, I made the best and most simple pot roast I have ever made. And, we really enjoyed every hearty and delicious bite. As always here at chief dinner officer, we credit the source of recipes that I have not created and this wonderful recipe, courtesy of Ms. Ree Drummond and can be found at The Pioneer Woman.
Since I am cooking for two, I used a 2.6 lb. chuck roast and shortened the cooking time to 3 hours. And, knowing that we prefer a lot of carrots I made all that the recipe calls for. Since I want to retain as much of the carrots’ integrity as possible, I them on top of the meat and onions and out of the broth.
One of the things I really liked about this recipe is that it does not call for cooking potatoes with the meat. So, I made a side dish of mashed potatoes. Knowing that there was definitely going to be enough meat, carrots, onions and gravy to have a meal with the leftovers, I made sure to make enough mashed potatoes to go with that meal as well. For the two of us, for two meals, I use 5 medium or 8 small red skin potatoes. This ensures four very large portions of potatoes – a must in our house.
If you have questions for me about this or any recipe, please send me a message. I am always happy to help you be successful in the kitchen. In the next couple of posts, I will be reworking my version of adult apple cider and sharing delicious breakfast-for- dinner meals that fit any household budget.