Tag Archives: saute

Easy and Delicious Pot Roast for those Cold Nights!

olive oilOne of the best things about the winter months is making big, hearty meals that warm your body and your soul. Those comforting meals do wonders in the cold, dreary months. It’s been cold here, and somewhat dreary. While I’m still waiting for a big snow storm, we’ve had lots of little ones! So, this week, it was the perfect week to make a simple and delicious pot roast.

To start, you need a 3 lb chuck roast. I look for one that has good marbling but isn’t too fatty. In a dutch oven that’s heated over medium-high heat, add 1 tablespoon olive oil, and sear the roast on all sides, about 5 minutes on each side until nicely browned. Then set the roast on a plate to rest while you continue with the vegetables.chuck roastseared chuck roastIn the same pot, brown 3 medium onions, chopped. I like to use sweet onions, but whatever you like, or have on hand, is fine. Cook for 5-10 minutes, until brown and soft. Next, add 4 celery stalks, chopped, 8 small carrots (4 large, although I keep getting small ones at the store), peeled and chopped, and 6 cloves garlic, minced. Cook all of the vegetables together for about 5 minutes.onionscooked onionscarrots and celerychoppedgarliccookingOnce the vegetables are ready, add the roast back to the pan, on top of the vegetables, along with 1 cup red wine, 2 tablespoons tomato paste, 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon dried oregano, and 2-3 cups beef broth. You want the liquid to just cover the meat. Bring the liquid to a boil, then cover the pot, and set in a 375 degree oven for about 2 1/2-3 hours. You’ll know it’s ready when the meat can be pulled apart with a fork.tomato pasteready for ovenWhile the pot roast is cooking, quarter 24 oz button mushrooms. You’ll also need 4 tablespoons butter. Add 1 tablespoon butter to a saute pan over medium-high heat. Cook 1/4 of the mushrooms in the butter until brown. Continue with the rest of the butter and mushrooms, cooking in 4 batches.mushroomsquarteredbuttersauteing mushroomssauteed mushroomsWhen the pot roast is done, remove from the oven. Take out the meat and shred with two forks. Be careful to remove any large pieces of fat. Add the meat back to the pot along with the mushrooms.shreddingbeefIt’s warm, rich, meaty, and delicious! I hope it keeps you warm on these cold winter nights!

Using Up the Harvest…Sauteed Zucchini and Summer Squash

Zucchini and Summer SquashIt seems like you wait forever to get the first harvest from the garden, but then when you do, it just keeps coming and coming.  That’s what seems to be happening right now with my zucchini and summer squash, but I’m not complaining…YET! I’ve been harvesting these two for a few weeks, and they have been delicious.  And while I’m sure later in the summer, when I’m sick of them, I’ll be pulling out my trusty zucchini bread recipe, right now I’m enjoying them one of my favorite ways…a simple saute with onions in butter and olive oil.

ChoppedWhen harvesting zucchini and squash, I like to catch them before they get too big.  Now, that’s not to say that I haven’t had gigantic ones in the past…and I know some of my coworkers can attest to that as I always brought in the extras to them.  But, when I’m on top of things, I like to harvest when they are no more than 10 inches.  I find that they aren’t as watery, and their flavor is more intense.  However, if you weren’t paying attention, or, as I’ve done almost every year, there is one that hides under some leaves and you find it when it’s two feet long, just cut it in half and scoop out the seeds before chopping.  When they are that big, you want to avoid the seeds.

OnionsFor this recipe, I used 2 zucchini and 1 summer squash, all about 10 inches long.  Simply cut off the stems, and chop them.  I like to quarter then and slice them into about 1/4-1/2 inch slices.  You’ll also want to chop 1 small red onion and mince (or use the garlic press) 3 cloves of garlic.

Heat 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat.  Once the butter is melted and the oil is hot, add the onion.  Cook for a few minutes until they start to get some Finishedcolor, then add the garlic.  I don’t like to add the garlic too early, because it can burn easily.  And when garlic burns, it has a horrible taste.  After just about 1 minute, add the sliced zucchini and squash.  Stir everything around, and let them cook down.  You’ll want to stir periodically, but it will take about 10 minutes for them to soften and get a little bit of color.  Add some salt (I used about 1/2 teaspoon salt) and pepper (about 1/2 teaspoon pepper as well), and stir to combine.

This is a great side dish in the summer when the vegetables are fresh, and It really is a simple recipe.  However, it really brings out the flavor of the vegetables.  Enjoy!