It's a cold, wet day here in NorCal which seems to be the case a lot lately. Not that I'm complaining because on these days, I want nothing more than to hang out in my kitchen and cook away the day. Now, if I were a baker, I'd probably make a scrumptious pie or maybe even some cookies to bring to my co-workers tomorrow. But alas, I am not a baker so to me, spending a day in the kitchen goes a little something like this... Sunday Pot Roast. This weeks Sunday Dinner in Your Sunday Best features an old classic that every self respecting modern housewife should know how to make. I like to consider myself a modern housewife, but funny thing is, I've never made a pot roast. I was given an adorable Le Creuset dutch oven as a wedding gift from my fabulous co-workers along with a jar of what looks to be a very delicious braising base for pot roasts. So, might as well test my skills today. The dinner will go a little something like this..
First and foremost, the Sunday Best! Being that this is a classic meal that housewives dating back to the 50's (probly even earlier but i'm no history buff) have made for their families, I think a 50's inspired dress is only fitting. I love the whimsical froggy print and the silhouette is so ladylike and feminine.
And of course... a girl's gotta have a cute apron! I think this half apron adds the perfect pop of color with some red patent pumps to pull the look together!
And now that we have the outfit figured out, on to the dish.
Yankee Pot Roast (a la Williams Sonoma)
1 beef chuck roast (3 to 4 lb.)
salt and pepper to taste
2 tbsp. olive oil
1 jar Yankee Pot Roast Braising Base
2 large carrots, peeled & cut into 1-inch pieces
1 yellow onion, diced
8-10 baby red potatoes
buttered noodles for serving
This dish can be cooked in a slow cooker, but to me, there is just something about searing and starting the dish on the stove in my dutch oven and finishing the dish low and slow in the oven. I guess I'm just a little more old fashioned when it comes to cooking.
Dutch Oven Method:
Preheat oven to 325 degrees. In dutch oven over medium-high heat, sear roast on all sides, 10-12 minutes total. Transfer to plate. Pour off excess fat from pan. Add braising base and bring to a simmer, stirring to scrape up browned bits. Return roast to pan. Cover and bake until meat is fork-tender, 2.5 to 3 hours, adding veggies during the last hour.
Carve roast into slices 1/2 inch thick. Skim fat off sauce, spoon sauce over meat. Serve with vegetables and buttered noodles. Serves 6-8.
And now... I think I'll get started!
froggy print dress and apron from anthropologie