Tasty Tuesday

Hub and I had a short amount of time together this weekend due to his business travels so we tried to make the most of it. What does that mean? Well, we saw the pigs and then....of course we cooked! I love meals that do not take me to the grocery store but only to the pantry and the fridge. Hence, I bring you my version of:

Pot Roast

Ingredients:

1 chuck roast (ours was 4.37 lbs, but yours doesn't have to be)

1/4 cup all-purpose flour

garlic salt

salt

pepper

carrots (as many or as little as you like)

celery (as much or as little as you like)

onion

garlic

thyme

rosemary

potatoes

beef broth

1/4 cup dry red wine

vegetable oil

Preheat oven to 350

1. Heat a dutch oven with about 2 tbsp. oil on the stove

2. Mix 1/4 cup flour, a generous amount of salt, pepper and garlic salt in a pie plate

3. Generously salt the roast

4. Lay roast in flour mixture and coat on each side

5. Sear roast in dutch oven until each side is browned and even slightly crispy, remove roast from pan

6. If the bits left in the pan are unappealing (like ours were) drain out the pan

7. Put all chopped veggies into pan and brown

8. Return roast to pan and add 1 can of beef broth, red wine and one twig each of rosemary and thyme

{liquid should be barely visible under the veggies}

Our roast cooked for about 3.5 hours, but just use a meat thermometer if you are unsure. Beef should be cooked to no less than 145 degrees for "medium-rare."

We love this cozy, winter meal. It's such an easy dinner but tastes so delicious. I also do this in the crock-pot if I want to "set it and forget it" for the day. Enjoy!

What's your favorite "easy" entree? What ingredients do you like to have readily available at home to be able to whip up a "go-to" meal? Is your pot-roast recipe similar to mine or way different?