There is some pretty crazy things going on in Buffalo. But on the bright side, it hasn’t snowed a good amount there yesterday or overnight, we got hit with about a foot and a half. Our plow service ( not our choice either) didn’t show up at all until 10am. Ricky left at 5:30 today, and just drove hoping to make it out. He did and thankfully I went with him. He dropped me off at my parents and off to work he went. From 6am until 8:30, I sat in the hot tub. It was wonderful. The snowflakes were fluffy and fell softly, very beautiful. Here are some photos.
*8am* Finally got her outside.
I can always count on my mom to join me in the hot tub, even if she’s only in there for 20 minutes.
Sticking with hearty meals during the cold days this pot roast is perfect. Not only was it delicious & tender, but it was easy to marinate. I even switched to a very dry wine ( idk) and it was so good with the meat
Here’s the recipe. adapted from Midwest Living.
- 1 – 3 – 3 1/2 – pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast
- 1 750 – milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)
- 1/2 teaspoon kosher, sea salt or regular salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil or vegetable oil
- 1 10 1/2 – ounce can condensed beef broth
- 1/4 cup no salt added tomato paste
- 1 tablespoon Dijon-style mustard
- 1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed
- 3 cloves garlic, chopped
- 2 bay leaves
- 1 large onion, cut into thin wedges
- 4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots
- 4 medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths
- 2 cups whole fresh cremini mushrooms
- 2 stalks celery, bias-sliced into 1-inch pieces
- Hot cooked noodles (optional)
- 2 tablespoons snipped Italian (flat-leaf) parsley
- Baguette-style French bread, cut into 1-1/2-inch slices (optional)
- Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. Pour wine over meat; seal bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours, turning bag occasionally.
- Drain meat, reserving wine. Pat meat dry with paper towels. Sprinkle meat with salt and black pepper. In a 4- to 6-quart Dutch oven, over medium heat brown meat on all sides in hot oil.
- In a medium saucepan, bring reserved wine to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until wine is reduced by half, about 1-1/2 cups. Stir in beef broth, tomato paste, mustard, herbes de Provence, garlic and bay leaves. Return to boiling; reduce heat. Simmer, uncovered for 5 minutes more. Pour wine mixture over meat in Dutch oven; add onion.
- Bake, covered, in a 325 degree F oven for 2-1/2 hours. Add carrots, parsnips, mushrooms and celery. Bake, covered, about 1 hour more or until meat is very tender. Transfer meat and vegetables to a large serving platter, reserving juices in Dutch oven. Cover meat and vegetables with foil to keep warm.
- For wine sauce, skim off any fat from juices. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until juices are slightly thickened. Season to taste.
- Slice meat or use a fork to break meat apart into pieces. Serve wine sauce with meat, vegetables and noodles. Sprinkle meat and vegetables with parsley. If you like, serve with French bread. Makes 8 servings