Author: Dackel Princess

So, I promised you all a great recipe for Pot Roast. Originally this was from The Pioneer Woman, but I made a few changes to adapt it to my own lifestyle and tastes. Still, this is the best recipe for Pot Roast I have ever made!

Ingredients:
Salt and freshly ground black pepper
One 3- to 5-pound bottom round roast (Or any kind of pot roast)
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, peeled, cut into 2-inch pieces (Use a lot of carrots)
1/2 cup red wine, optional (I used Burgundy)
3 cups beef broth more or less.
2 or 3 sprigs fresh rosemary (I used 1/2 tsp dried rosemary)
2 or 3 sprigs fresh thyme (I used 1/2 tsp dried thyme)
**I may have used more dried herbs as I simply eye balled them. Taste it after you start to bring the broth to a boil. You can always correct the seasoning then.**

Dutch Oven

Directions:

Preheat the oven to 275 degrees F.

Generously salt and pepper the roast.

Heat the olive oil in large pot or Dutch Oven (Must be an oven safe pot and lid) over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned. It took me a couple of minutes. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the hot pot. Place the meat in the pot and sear it. I figured about 1-2 minutes on each side. Remove the roast to a plate.

Add the red wine and/or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk to get those lovely tasty bits. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 4 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 – 5 hours. The roast is ready when it’s fall-apart tender.

One thing I am learning is that if you check the roast and the meat is not falling apart, the roast is not done. Put it back in the oven!

I made boiled potatoes to go along with our pot roast, and my husband went a bit crazy! He said it was just perfect!

On Sunday, Jack dropped a small-ish box of peaches that he had just picked, while he was walking down the cement stairs outside. He came in and told me, and was pretty upset about it. Well, I remember seeing The Pioneer Woman make Peach Cobbler recently on her show, so I went to The Food Network’s Web Page and searched for the recipe and sure enough, there it was.

Here is my Peach Cobbler

Ingredients:
Butter:  for greasing baking dish

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Fruit:
3 pounds frozen peaches (I used fresh peaches)
2 cups sugar (I used 1 cup of splenda and 1/2 cup of sugar)
1/2 cup all-purpose flour
3 tablespoons lemon juice
Pinch of salt

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Topping:
3 cups all-purpose flour
3 heaping tablespoons sugar,
1 + 1/2 tablespoons baking powder
Pinch of salt
3 tablespoons butter
3 tablespoons vegetable shortening or lard
3/4 cup milk
2 whole eggs
3 tsp sugar and 1/4 tsp cinnamon for sprinkling over the top

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Serve With:

Vanilla ice cream or fresh whipped cream

Preheat the oven to 400 degrees F. Butter a baking dish.

For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.

For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. (I used my food processor)

Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.

Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar/cinnamon over the top.

Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.

You can go to the Food Channel and watch Ree make this. Here is the link: http://www.foodnetwork.com/recipes/ree-drummond/peach-cobbler-recipe-1989055

Enjoy!