I always look forward to making meals with lots of veggies. Yes, they are tasty and healthy and all that. But the real reason I love veggies is because I get to chop them up on my butcher block. Is that immature?? It's so relaxing. I could stand in my kitchen all day cutting up veggies. Meat is a different story though. I love to eat meat, but working with it is probably my least favorite thing about cooking. I am a bit of a germ freak. Meat never touches my butcher block. I always use a plastic board, which is far, far away from my wooden board and then I disinfect everything when I'm done. It's so stressful that I reserve veggies to chop, just to calm down. :) No, I'm kidding!! Or am I? hehe
|Chop the veggies on your gorgeous butcher block.|
|Brown the meat, be patient and you will be rewarded. :)|
|Add the veggies, herbs and cover.|
My favorite thing about this meal is the way it makes the house smell while it's cooking. Wow, my husband and I actually stood in front of the stove staring at it, hoping it would finish faster.
Tyler Florence Pot Roast
Serving Size = 8 (My Serving Size = 3)
- 1 (3-4 lb) piece of beef chuck roast, trimmed of excess fat (I used 2 lbs)
- Salt and Pepper
- 3 tablespoons olive oil (Too much in my opinion, I just coated the bottom of the pan)
- 1 can crushed tomatoes (I used whole)
- 1 cup water
- 2 yellow onions, halved (1 onion, cut into big chunks)
- 2 cloves garlic, chopped
- 1 bunch baby carrots (a big handful)
- 2 celery stalks, sliced
- 1 cup button mushrooms, sliced in half (I used stems and all)
- 2 sprigs fresh rosemary (1/2 teaspoon, dried)
- 4 sprigs fresh thyme (1 teaspoon, dried)
- 2 bay leaves
*Note: You might want to increase the rosemary and thyme by 1/2 teaspoon.
- Season the meat with salt and pepper. In a large Dutch oven (or any heavy pot with a tight fitting lid) heat 2 tablespoons of oil over moderately high heat. Brown both sides of the meat, take your time and make sure a nice crust forms.
- Pour in the tomatoes and water. Scatter the vegetables and herbs on top and around the pot roast. Add salt and pepper. Drizzle with the remaining oil (I didn't).
- Cover pot, reduce heat to low (between low and medium-low). Braise for about 3 hours, basting every 30 minutes with the pan juices. Since I had less meat, mine took about 2 1/2 and I did not need to baste the meat, it was covered in liquid. The beef should be fork tender.
- When done, serve on a platter with veggies and juices.
|Place the rolls on a baking sheet, point side down.|
|After rising for 1 hour, bake in the oven until golden.|
These rolls are very light and soft. If you add the full-amount of sugar, it will create a sweet roll. It shouldn't be too sweet though. I cut the amount in half, and the sugar wasn't noticeable at all, which is what I was looking for, so it worked out.
Dinner Rolls (originally sweet, but I cut back the sugar)
Serving Size = 16 rolls
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 egg, lightly beaten
- 1/3 cup of sugar (I cut in half)
- 1/3 cup butter, softened
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour (I used bread flour)
- 1 package active dry yeast (2 1/4 teaspoons bread machine yeast, or active dry)
- 1/4 cup butter, softened
- Place the water, milk, 1/3 cup butter, sugar, salt, flour and yeast into a bread machine (in the order recommended for your machine) and select the dough cycle.
- When the machine finishes, remove the dough and cut in half. Roll out of piece into two 12-inch circles. Spread the 1/4 cup or softened butter over both circles. Cut each circle into 8 wedges each (it will look like pizza, I even used a pizza cutter). Starting at the wide end, gently but tightly roll each wedge and place on an ungreased baking sheet, point side down.
- When done, cover with a kitchen towel and place in a warm spot to rise for 1 hour. I usually turn the oven on for 1 minute or less, then turn it off and place the bread inside to rise.
- Preheat the oven to 375F and bake for 10-12 minutes, until golden. (Original recipe suggests 400F, but I think that's too high for rolls).
- Remove and serve.
Linking to: Hearth and Soul, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Dr. Laura's Tasty Tuesday.