On 12th April 2016, This was Dinner…
From time to time I’ve watched The Pioneer Woman. There she is, on her little ranch somewhere beautiful, cooking away and throwing scraps to the dog, whilst her husband does ‘man stuff’ out on the ranch. It looks like an idyllic life to live (minus the children 😉 not my thing!)*.
Pot roast is not something I normally do but I’d bought a piece of beef and a piece of lamb a little while ago when I couldn’t decide which one I wanted and I think I saw her make something very similar.
If you’re organised, it’s not a bad one to make as you can pop it in the oven and go off and paint your bench or something like I did.
- Preheat the oven to 180°c (fan)
- Season some beef (I’m not even sure what I used, topside maybe)
- Peel some shallots
- Scrub and chop some carrots into shallot sized pieces
- Prepare some beef stock
- Get red wine, rosemary & seasoning ready
Throw it together…
Heat some oil in a pan and brown the shallots, remove and set aside.
Do the same with the carrots.
Add a little more oil if required and brown themeat on all sides and remove.
Deglaze the pan with a good glass of red wine.
Pop the vegetables in the pan and sit the beef of top then add in the stock about half way up the beef and pop in a sprig of rosemary.
Cover and cook for 1-2 hours depending on the size of your beef.
When it is done, remove the beef and season the gravy. Pop it on the hob and bring to the boil to reduce and thicken the gravy.
Dish it up…
With home made Yorkshire puddings and crispy goose fat roast potatoes- what else?
*Obviously she does more than cook and look after her kids but for my little dream of putting myself in her place, she does OK?