Sunday Dinner: Braised Pot Roast with Smashed Potatoes & Glazed Carrots

The Maine winter of yesteryear has arrived! For those of us who complain that the winter we experience now is nothing like those we experienced when we were kids, I think we may find ourselves speechless! Last week, we had an ice storm that left us without power for 3 days.  That's nothing compared to January of 1998, which was 9 days!! Yikes, I'm so appreciative that we had heat from our wood stove!!

Our granddaughter, Ashley, is visiting for the week.  One of her favorite meals is braised pot roast.  Trying to be a nice 'Mim', as she calls me, I decided to make it for her.

One of the best things about braising is that you can purchase a cheaper cut of meat and it's just as tasty as more pricey cuts!!  For today, I'm using chuck.

 

                                          This is a 3 lb. roast that I bought on sale for $11.00 
                                           The other ingredients you'll need are the following:

                                                               1/4 c. flour
                                                             Salt & Pepper
                                                             3 Whole Cloves
                                                       12 ounce bottle of beer
                                                         2 tbsp. brown sugar
                                                        2 tbsp. white vinegar
                                                          1 medium onion
                                                          4 strips of bacon

                           Generously flour the beef along with salt and pepper and set to one side.

         Using a few tablespoons of canola oil, saute the onions and cook the four strips of bacon.

Once those are cooked, take out of the pan and brown the beef.  Make sure to do this on all sides.

Once the beef is browned, remove it . Make a bed with the onions and bacon and place the roast back on top of it.  Mix the brown sugar and vinegar together, along with the cloves.  Add to the pot.

Finally, add a 12 ounce bottle of beer. I've tried Guiness before , but I've found a regular bottle of beer is just as good.  The key to braising is not covering the meat with liquid.  It should go just under halfway up the side.

The aroma is unbelievable!!!  The beer froths up and the only thing left to do is cover and wait!!!

Simmer on low heat for approximately 2 1/2 hours stove top.  The internal temperature you are looking for is 120 degrees for a wonderful pink, juicy cut!!

Sometimes I add my vegetables to the liquid mixture. I decided to make them on the side for this evening. Ashley loves garlic smashed potatoes.  I use about 5 or 6 potatoes.  Wash them, slice them with the skins on and boil until tender.  Take them off the heat and drain.  Add 4 tbsp. of chopped garlic, a stick of butter, salt & pepper and they are good to go.  If you aren't counting calories or fat grams, you can also use 1/2 c. milk but I find you really don't miss it!!

The glazed carrots are just as simple.  I peel and slice about 6 whole carrots.  Boil until tender.  Add  1/4 c. of honey, 1/2 c. orange juice, 1 tbsp. orange rind and 1/2 stick of butter to the drained carrots and simmer an additional 5 minutes.  These are sooooo good.  You can also cut out the butter for a healthier choice.  You won't necessarily miss it!!

One thing is for certain, it takes time and energy to make a meal from scratch. It's easy to cut corners and that's perfectly fine if you are in a time crunch like many of us are.  If you do have the circumstances, try doing it just one day a week.  Your family will truly love it.

I've often had the discussion with my husband about how people work hard to pay a mortgage, yet the only evidence of life in that home is the family portrait hanging on the wall.   We work too hard NOT to spend time in the place that takes majority of our paychecks. Why not share it with others?

My sister in-law, Suzan, the family historian, gave me copies of her great grandfather's diaries.  It proved what we have always known, that Sunday's were a time to worship God and visit with family and friends.

It's not too late to do just that.  It's just a matter to recommit to the important things, the basics.  It doesn't have to be anything extravagant.   Take this challenge:  Next Sunday, arrange to invite someone over. One or two people is perfect!!  Leave the cell phones at the door and pull out the old photo albums or cribbage board.

Let me know how it goes!!!

  
I did manage to whip up a batch of chocolate chip cookies for dessert. That recipe will be in a future blog.