Even though it wasn't really cool enough today to have my oven on, I was craving a nice Sunday Pot Roast. Mr. G was due back home from the Big Bear Troutfest, and I thought there would be hungry kids coming in and out too. Turns out, the roast was done about 6 and no one was here but me. As they returned home, one by one, they piled their plates high with this yummy comfort food. The way I cook pot roast, comes from my Mom, who is the best cook I know! She always made the best roasts. And the smell that would greet you when walking into our house was amazing. It makes me feel warm and fuzzy to this day. Today, when I cooked my roast, I started it on the stove top, but then finished it off in the oven, the way The Pioneer Woman does. I really liked doing it this way. Turns out Ree, learned to cook from my mother too. Or, someone who cooked homestyle meals much the way my Mom did. So much of what The Pioneer Woman cooks, is very like the cooking my family grew up on. Let's get started. I purchased a chuck roast from Sam's that was a bit over 5 pounds. My largest Le Creuset Dutch Oven was the perfect fit. First, get your pot screaming hot, and drizzle olive oil a couple times around pan. Drop your quartered onions into pan, turning as they begin to carmelize.
Before I leave tonight, I wanted to share this tip. Many of you may already do this. Pour your leftover wine into ice cube trays to use this for dishes you would add wine to later. I poured them into a ziplock bag after they had frozen solid, for easy storage. I use red wine in cooking soups and stews and this is a great way to have it on hand.
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