Have I mentioned that I LOVE this time of year? Cuz I do.
In the Summer, it sucks. I live here in California where we have 1 season- Summer. Sure, we might refer to it as different things throughout the year- Fall, Spring, whatever- but the fact of the matter is, we have ONE season.
Well, except at certain times during “Winter”. Sometimes, when the Summer has been particularly horrific, Winter will come on with a vengence- I think, because it helps keep a balance. But I’m ok with that. In the Summertime, you can only take off so much clothing to get cool before you’re naked (and that doesn’t work very well when you’re at a park… which is what you DO in the Summer. You go places.).
But in the Winter- ahhh. Its lovely. Once Summer’s flame dies down, and you start to feel that nip in the air, you can pile on as many hats, sweaters, mittens, scarves, etc. to keep warm.
And you can eat tasty warm food. Like soups, stews, and roasts.
This week’s Tasty Tuesday is one of my FAVORITE Winter time meals. Well, actually, it works well for any time of the year, but it just fits so well during those two days when Summer has decided to fool us into believing its gone until next year; all the while, its lying in wait until our guard is down and we’ve bundled up the kids in toasty outfits… and then pops out, springing 90 degree temps on us again.
But, I digress. Here’s a meal for those few cool days (for us poor SoCal natives). And for the rest of you who know what Winter REALLY is, hope this warms you to your toes.
1 3-4lb. boneless chuck roast
1 tsp steak seasoning
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
2 tbsp. veg. oil
2 med. onions, cut into wedges
4-5 med. potatoes, quartered (I put 4 or 5, but honestly, when it comes to the veg, you can do as little or as much as you want- within reason.)
4-5 med. carrots, thick chunks
3 cloves garlic, minced
2 bay leaves
1 can mushroom soup
1/4 cup red wine (what kind? Whatever you’d like to drink. I found some 2 buck chuck that tasted good and it worked well, so do what pleases you. You can replace the wine with beef broth if you just really don’t like wine, but it honestly tastes better with it, and you won’t taste a WINE flavor, just a rich flavor.)
2 tbsp. Worchestershire
1 tbsp. beef bouillon
3/4 cup water + extra to keep roast saucy
Add steak seasoning, garlic powder, salt, and black pepper to a small bowl; rub onto the roast.
Put all the veg and the bay leaves in a roasting pan big enough for everything.
Heat oil in large skillet and brown the roast on all sides. MAKE SURE the skillet is big enough and hot enough. If the skillet is too small, it could just steam the roast, and if the skillet isn’t hot enough, the roast won’t develop a crust- and a crust is good. Brown is tasty. We like brown.
Once BROWNED, put the roast on top of the veg.
Add onions and garlic to the pan the roast had browned in to absorb the juices (1-2 minutes). Pour over the roast.
Combine soup, wine (or broth), worchestershire, and beef bouillon into a bowl. Mix well and pour over the roast. Add water to roasting pan.
Cover pan with foil and roast for 3-3 1/2 hours, or until tender.
*Check every hour or so to see if the roast needs more liquid. If so, add 1/2 cup of water.
Once finished, discard bay leaves and let roast sit for 15 minutes or so to allow the juices to redistribute.