Rockin Roast!

Oh my Tummy LOVED this dinner! 

Sundays are usually our family day together.  We have either my parents or my inlaws over basically every weekend.  This means lots of cooking.  So this Sunday I made my very first roast.. I wasn't scared.. I just dove right in.  Now Mr. Pinkapotamus said that I did it wrong as I was making it.. but then he SHUT right UP when he tasted it!  So here's how you make this little dish of yumminess!

Ingredients

1 Roast

2 yellow onions

5-8 potatoes

lots of yummy carrots

Kosher salt

Pepper

Rosemary

Start with your roasting pan... I used my pretty corningware white one.  Cut up two onions and the potatoes depending on how many people you are feeding and toss in some carrots for taste and color!  Season with kosher salt, pepper and rosemary!

Then in a pan heat 2 TBLS butter and 1 TBLS canola oil. While the pan is heating I always trim the fat.. off the roast.  When the pan is hot, brown the roast on all sides which sears the edges and locks in all the juice. 

Season well with kosher salt and pepper.  I also sprinkled it with dried rosemary.  Fresh would have been better.. but alas I was OUT!

Once the the roast is browned move it to the roasting pan on top of the vegetables. 

Take the sauce that is in the pan and deglaze with 1 cup red wine. 

Then pour this over the top of the roast and bake in a 350 degree oven until it reaches the desired temperature of 160 degrees!

Here is how it looked out of the oven!

So what are you still doing here?  Go to the store buy a roast and get roasting!

I am sharing with

Love,

Pinkapotamus

Pot Roast.. Italian Style!

Growing up we were a meat and potatoes family.  Every Sunday night my parents would make a pot roast.  You know the kind.. served with carrots, potatoes and brown gravy.  I loved it.. but now that I am an adult and my tastes have changed.. so has my Pot Roast.  My hubby is half italian and together we made this awesome combination of deliciousness to make our Pot Roast.. Italian Style!

The Ingredients:

1 Pot Roast ( I buy the biggest one I can find when it is on sale for $1.99 lb)

1 35oz can crushed tomatoes with basil (I like Tuttorossa)

1 onion chopped

1 shallot chopped

1 package of mushrooms sliced

3 Tbls canola oil

1 Tbls butter

3/4 cup red wine

1 Tbls italian seasoning

3 bay leaves

salt and pepper to taste

1 cup of peas (optional)

Heat your oil in a large pot.  Saute your chopped onions until translucent. 

While the onions are cooking trim the bottom layer of fat from the pot roast and season with salt and pepper.   Move the onions to the outside of the pot then add the pot roast and the butter. 

 Brown the meat on all sides. 

 Once the meat is browned add the mushrooms and saute.  Then deglazed the pan with red wine.  Add the peas, italian seasoning, bay leaves and salt and pepper. 

Bring to a boil then lower heat to low and simmer atleast 5 hours with the lid on.  Once the meat is tender and falls apart bring the sauce to a boil and reduce to desired thickness. 

I love to serve this dish over penne and topped with a generous helping of parmesan cheese.  And don't forget the bread to soak up all of the delicious sauce!

Hope you enjoy!
I am linking this recipe to FireFlies and Jellybeans Show Your Stuff Party @ http://www.firefliesandjellybeans.blogspot.com/

Love,

Pinkapotamus