In the Fall, I enjoy serving heartier dishes for dinner – at least once or twice a week. They tend to be easy, comforting and make terrific leftovers. Here is another one to add to your menu plan – this meat is so tender no knife is needed!
2-3 pounds chuck roast
flour, sea salt, pepper, olive oil
1 cup white wine
1 cup chicken stock
1/2 medium onion, sliced
2 garlic cloves, chopped
handful sliced mushrooms (baby bella is terrific in this dish)
1 sprig fresh thyme
1 sprig fresh rosemary
Step one: Dry your meat, dip it in flour and season with salt and pepper. Brown it in a bit of olive oil on the stove top.
Step two: Add the rest of the ingredients, pop in the oven at 300. Cook for 5 or 6 hours. Check periodically to ensure there is still liquid in the pot – add more wine or chicken stock if needed.
Step three: Serve over potatoes (mashed, baked or oven roasted) or noodles. Add a green salad on the side and some crusty bread to soak up the delicious juices.
The leftovers are tasty as is, or cut the meat into smaller pieces, add some chicken or beef stock and a bunch of veggies and have soup! Save the bone and make beef broth – just scrape up the stuff off the bottom of your pan, fill it up with water (about 1/2 to 2/3 full), add some veggie scraps and simmer on low for 8 to 10 hours. EASY!
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