I hope this year is a great one for all. Foodie Mama is hoping for a productive and fantastic one too.
Here is a simple recipe I made today with things around the kitchen. A new spin on regular pot roast and roasted potatoes and carrots that I make a lot.
It is quiet here today. I'm cooking and listening to some Pandora and drinking a Peppermint Mocha. Steely Dan Radio and Reggae played alternatively. Will is at basketball practice and Ron is out plowing from the mini storm we had last night. Ahhhh, I love peaceful Sunday afternoons. The last two weeks have been great with the holidays, friends, family and down time from work. Back to work and school tomorrow all rejuvenated and ready to tackle the new challenges this year brings.
Mange and I hope you enjoy this hearty dish. - Foodie Mama
Italian Style Pot Roast
2 lb Top or Bottom Round or Rump Roast
2 C Baby Carrots
1 1/2 C Small Potatoes (Red or Yellow)
1 can (28 oz) Crushed Tomatoes
3 T Tomato Paste
1/3 C Red Wine
1 C Beef Stock
5 Strips Cooked Bacon or Equivalent Pancetta
1 T Minced Onion
1 1/2 T Minced Garlic
1 t Celery Salt
1 t Dried Rosemary
1 T Dried Parsley
Salt and Pepper
|Figure 1. Browning the Roast|
|Figure 2. The Wine and Spice Reduction|
|Figure 3. Ready for the Oven|
Let roast rest for 15 minutes before serving.
Serve alone or with pasta as a side. I made regular spaghetti with a wine reduction and a very light cream sauce. This was a fantastic, warming rustic dinner for a winter day. I shredded up the roast into small pieces and added to the tomato sauce for a 'bolognase like' sauce.
White Wine Pasta Sauce: