Roast, Pot Style

Pot roast has always been high on my list of top comfort foods, but before last night I had never actually prepared it myself. I didn't even know what cut of meat to use; that's how carnivorously uninformed I am. I grew up in a chicken family, and married a pork man. Luckily, the people at the meat farm did the work for me and plastered a large sticker proclaiming "POT ROAST" across the 2.5 pound hunk of boneless chuck. I love it when that happens.

I researched countless methods and recipes, from slow cookers to oven roasting to braising on the stove. When in doubt, braise. It is the best cooking method for tough cuts of meat. Plus, you can add all sorts of delicious things to the braising liquid, from red wine to fresh herbs to garlic and beyond. I prefer a combination of wine and broth, with lots of fresh thyme and garlic.
Before braising, it's best to lightly sear the meat to seal in juices and provide a little golden brown color. Parsnips, along with the carrots, provide a lightly sweet flavor to counteract the meatiness of the roast. For the mashed potatoes, use your favorite recipe. I mashed six or seven boiled fingerling potatoes with a fork, moistened them with a little butter and sour cream, and seasoned them with salt and pepper.

Pot Roast

Serves 8-10
2 tablespoons oil, divided
2-3 pound boneless chuck roast
1 onion, chopped
4 cloves garlic, chopped
1 cup red wine
3 cups beef broth
4 sprigs of thyme, or assorted herbs such as rosemary or sage
1 14.5 oz can diced tomatoes with juice
2 tablespoons Dijon mustard
salt and pepper to taste
4 carrots, peeled and cut into inch-long pieces
2 parsnips, peeled and cut into inch-long pieces
Chopped parsley for garnish
Mashed potatoes to accompany

Heat 1 tablespoon of oil in a large Dutch oven. Add the beef and brown on all sides and set aside. Heat the remaining oil in the same pan. Add the onions and saute until tender, about 5-7 minutes.Add the garlic and saute until fragrant, about a minute. Add the red wine and deglaze the pan (scraping all the browned bits and reducing slightly). Add the beef broth, thyme, tomatoes, Dijon mustard, salt and pepper and bring to a boil. Add the roast, cover and cook in a preheated 325F oven until fork tender, about 3 hours. Add the carrots and parsnips during the last 20 minutes of cooking. Shred or slice meat and serve on top of mashed potatoes with the carrots and parsnips alongside.

Chili time!

Because the nights are getting marginally cooler, I jumped the gun and made chili last night. It's still August, I know, August in Alabama; however, autumn is my favorite time of year, and around this time I have a hard time refraining from celebrating the impending arrival of cool weather and attractive foliage.

I busted out my beautiful, Le Creuset oval Dutch oven (in sunny Dijon) and set to work browning the meat. After coming in third place in a chili cookoff three years ago, I perfected my recipe. I'm not exactly the type to be content with third place. So I prepared enough different types of chili to practically host my own cookoff. My husband assures me I make the best chili in the world, although we differ on what exactly that entails. I like chili made with steak, where the meat shreds with a fork and melts in your mouth. My husband likes plain 'ol ground beef chili, with a little ground sausage mixed in for over the top flavor. I give in and make his ideal chili.

I'm sure he'd be content with meat and beans (thankfully he's not of the Texas beanless persuasion) but I have to have at least some vegetables. I chop a green bell pepper, a red bell pepper, and a yellow onion. They go into the pot and brown with the meat. I love it when sweet red peppers get sweeter the longer they cook, and the color is just too pretty. After the meat is fully cooked, I toss in a few cans of beans and diced tomatoes, some spices, and voila, it's chili time!

#2 Chili
Makes 10 servings

1 lb lean ground beef
1 roll hot pork sausage (I use Jimmy Dean's Reduced Fat)
1 yellow onion, chopped
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
1 can dark red kidney beans
1 can light red kidney beans
1 can black beans
2 cans diced tomatoes in juice
2 tablespoon chili powder
1 tablespoon Tony Chachere's Seasoning
1 tablespoon ground cumin
2-3 dashes hot sauce (I like Crystal Extra Hot)
salt and pepper to taste

In a large pot or Dutch oven, brown pork and beef over medium high heat. When meat is no longer pink, add chili powder, cumin, and seasoning. Stir and then add onion, garlic, red pepper and green pepper. Stir until peppers and onions are soft. Add undrained beans and tomatoes. Season with hot sauce and salt and pepper and let simmer for 1 1/2 to 2 hours until flavors are thoroughly combined. Serve with cornbread, shredded cheddar cheese, and chopped red onions, if desired.