Inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven makes the beef wonderfully tender.
Note: Browning the meat makes the whole dish tastier and gives the pan juices an appetizing deep brown color.
Prep: 25 minutes
Total: 4 hours 25 minutes
Ingredients
Serves 8
2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic , chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks
Directions
Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
serves 4
This recipe can be doubled depending on how much pot roast and vegetable are left over. Cooled completely, it can be frozen for up to one month.
2 Tbsp extra-virgin olive oil
1 medium shallot, finely chopped (I sometimes just use an onion)
2 cloves garlic, minced
1/2 cup red wine (or substitute an extra 1/2 cup of beef stock)
2 cups finely chopped leftover roast and vegetables
1/2 cup leftover gravy or homemade or low-sodium canned beef stock
1 28 oz can whole plum tomatoes, roughly chopped, with juice
1 tsp chopped fresh thyme (I usually use dried)
1 tsp coarse salt
1/4 tsp freshly ground pepper
Cooked pappardelle or other pasta
Freshly grated Parmesan cheese for garnish
Crushed red pepper flakes for garnish (you can leave this out, but it really makes this dish for us)
1. Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook until softenend, about 3 minutes. Add wine and cook until most of the liquid has evaporated. Add chopped pot roast, vegetables, gravy or beef stock, tomatoes, and thyme.
2. Bring to a boil, and reduce to a simmer. Cover; cook 30 minutes for flavors to blend and for sauce to thicken slightly. Season with salt and pepper.
3. Serve hot over cooked pasta, garnished with grated parmesan cheese and red pepper flakes.
The MayFlower Compact
We whose names are underwritten, the loyal subjects of our dread Sovereign Lord King James, by the Grace of God of Great Britain, France and Ireland, King, Defender of the Faith, etc.
Having undertaken, for the Glory of God and advancement of the Christian Faith and Honour of our King and Country, a Voyage to plant the First Colony in the Northern Parts of Virginia, do by these presents solemnly and mutually in the presence of God and one of another, Covenant and Combine ourselves together into a Civil Body Politic, for our better ordering and preservation and furtherance of the ends aforesaid; and by virtue hereof to enact, constitute and frame such just and equal Laws, Ordinances, Acts, Constitutions and Offices, from time to time, as shall be thought most meet and convenient for the general good of the Colony, unto which we promise all due submission and obedience. In witness whereof we have hereunder subscribed our names at Cape Cod, the 11th of November, in the year of the reign of our Sovereign Lord King James, of England, France and Ireland the eighteenth, and of Scotland the fifty-fourth. Anno Domini 1620.
Source: William Bradford, Of Plymouth Plantation, 1620-1647 (Samuel Eliot Morison, ed., 1952), 75-76.
Come, Ye Thankful People Come
Come ye thankful people come,
Raise the song of harvest home!
All is safely gathered in,
Ere the winter storms begin;
God our Maker, doth provide
For our wants to be supplied:
Come to God's own temple, come,
Raise the song of harvest home.
All the world is God's own field
Fruit unto his praise to yield;
Wheat and tares together sown
Unto joy or sorrow grown;
First the blade, and then the ear,
Then the full corn shall appear;
Lord of the harvest! grant that we Wholesome grain and pure may be.
For the Lord our God shall come,
And shall take his harvest home;
From his field shall in that day
All offenses purge away,
Give his angels charge at last
In the fire the tares to cast;
But the fruitful ears to store
In his garner evermore.
Even so, Lord, quickly come,
Bring thy final harvest home;
Gather thou thy people in,
Free from sorrow, free from sin,
There, forever purified,
in thy presence to abide;
Come, with all thine angels, come,
Raise the glorious harvest home.
Update: My friend told me the picture looks like a headless ghost. Woops! Sorry about that. Next time I'll wait until someone is home to take my picture.
This recipe is for Church Cookies. The note at the end of the recipe says "The Amish used to, and I think in some places still do, make these cookies to pass during church services to keep the children quiet" It is a HUGE recipe and makes 12 dozen cookies!
5 Cups Sugar
3 Cups lard or shortening
5 eggs
2 Tbsp. baking powder
3 Cups sweet milk
3 tsp. soda
lemon or vanilla flavoring
enough flour to make a stiff dough
I use 16 cups flour and just drop them, then flatten with a damp cloth stretched over the bottom of a flat-bottomed glass. A little more flour may be needed to make them manageable to cut out, but the more flour you use,the drier they tend to be. Chilling the dough before rolling it would help.
Cream sugar and shortening, then add eggs and beat. Add baking powder. Put the soda in the milk, adding it next, along with the flavoring, then the flour. Bake at 375 for 10 minutes.
These cookies are delicious plain or may be decorated with colored sugar, red hots, chocolate chips, nut halves, etc. before baking.
