No. 274: Feeding the Boys - Pot Roast, Brussels Sprouts & Yukon Gold Hash, Chocolate Rocky Road Cookies
Plus: Peanut Noodles, Veggie Fried Rice, Roasted Root Medley, Surprise Soup
🥩 Two Nights Are Better Than One
I love making pot roast – or any meaty braise, for that matter. First you feel the comforting heft of that heavy Dutch oven as you haul it on to the stove. Next you hear the cacophonous sizzling and watch the clouds of steam waft up as you’re searing that hunk of chuck roast. Then your nose catches the evocative aroma of onions and carrots browning, bringing you back to some earlier time in the kitchen. With a Julia Child-style flourish, you pour in the wine and broth, and at last you transfer your masterpiece to the oven for a long, slow simmer-y bake. You flip the roast from time to time and wait for tenderness to arrive.
If you’re lucky, your efforts will also translate into two nights of dinner instead of one.