Sunday Dinner- Beef Pot Roast

Beef Pot Roast

Adapted from Michael Symon
ingredients

• One 2-2 1/2-pound chuck blade roast, silver skin removed
• Salt
• 4 slices bacon, large dice
• 2 shallot bulbs peeled and left whole
• 4 carrots, peeled and cut into 2-inch pieces
• 3 cloves garlic, peeled and smashed
• 1 tablespoons coriander seeds

• 5 sprigs fresh thyme
• 2 fresh bay leaves (dry are o.k. too)
• 1 cup apple cider or other mild flavor juice (if you don't have any, use water and 3 Tablespoons brown sugar
• 1 cup red wine
• 1 cup beef stock

Directions

Sprinkle the roast liberally with salt (about 3 tablespoons), and refrigerate at least 3 hours or up to overnight. Pull the meat out an hour before cooking to take the chill off of it.Preheat the oven to 350 degrees F.
In a large Dutch oven over medium heat, render the bacon until slightly crispy. Remove and reserve. Dry off the meat with a paper towel and begin to brown it in the same pan over medium-high heat for 2 minutes per side; remove and reserve.
Reduce the heat to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and sweat until slightly caramelized and the vegetables start to release their aromas, about 4 minutes. Add the coriander, thyme and bay leaves, and continue to sweat for 1 minute.
Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the sauce. Add the beef stock and wine and bring to a simmer.
Add the beef back in along with the bacon The liquid should be about three-quarters of the way up the meat. Baste the meat with the liquid, top with a lid and place in the oven until tender, for 3 to 4 hours.
Skim off any excess fat and gently remove the meat to a platter. Spoon the vegetables on top.
Delicious with rosemary Parmesan popovers

Sunday Dinner- Garlic Rosemary Pork Roast

This is a quick and easy dinner that you can pop into the oven and have preset to be ready when you get home from a long day!

 

Ingredients

• 4 large garlic cloves, pressed
• 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon ground black pepper
• 1 2 1/2-pound boneless pork loin roast, well trimmed
• Fresh rosemary sprigs (optional)

Preparation

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side up, in prepared roasting pan. Roast pork 55  minutes. Check internal temperature pork. It should register 155°F. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.