Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Monday September 27, 2010.
This original post is from the old house, but the message and recipe are time worthy, I hope you enjoy.
Right now the house is cool, but not cold. I don't think this house is ever been cold. It is small and very well insulated. We have been without heat since mid February, by choice. Vancouver had a cold winter, when our firewood ran out, we decided that we would not purchase another cord. A cord of wood, would of been more than we needed and unusable once the new pellet stove was installed, so we simply put on a sweater if we got cold. There was a surprising benefit to that decision. I found that having a chill in the air, was a wonderful time to understand warmth.
In a large skillet, sear the meat, turning to brown all sides. Place the roast into a Dutch oven.
Season with salt and pepper to preference, then cover. Cook 3 – 5 hours. When the meat is tender, carefully remove from dutch oven and place on platter, covered loosely with foil or a clean tea towel.
Add the pureed vegetables to the meat broth and simmer to reduce and thicken slightly.
This is simply delicious! I hope you enjoy this roast as much as we did, and if you should need anything, you will find me on the couch, practicing with my coffee cup.
* to make golden brown flour, place 2 cups (or so) flour in a skillet. Over low heat, stirring constantly, "cook" until flour is a rich golden brown. Let cool, keep refrigerated. This flour used in gravies instead of plain flour adds a rich golden nutty flavor.
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weekend cooking @ beth fish reads