In pre-marital counseling you discuss all the important things that will inevitably come up in your marriage. You try to be open and and understanding and put everything out on the table so that you’re prepared for any potential conflicts. These topics include, but are not limited to: family, communication, future expectations, and finances.
But of alllll the discussions you can have to prepare for a happy and healthy marriage, what topic is not included?
When does your spouse think it’s acceptable to put up Christmas decorations?
As far as I can tell, there are two types of people around the holidays:
1. Those who wait until one holiday is over before thinking about the next.
2. Those who step outside one morning in October and realizing that it’s now a brisk 70 degrees, quickly runs back inside to throw on a Christmas sweater while sucking on a candy cane.
This time of the year is, like many, my favorite time for recipes. It’s that time of the year where flavors like pumpkin, apple, and cinnamon taste even sweeter, and the simmering stews and soups and freshly baked goods warm more than just our bellies.
This weekend, I tried Ree Drummond’s (The Pioneer Woman) Perfect Pot Roast, and it was heavenly.
(Fun fact: When I lived in Houston, I snuck out of work and waited in line to meet her at a book signing. She’s just as sweet and lovely in person as she is in her blog/on TV!)
Her recipe calls for only 10 ingredients and the prep is minimal. The real magic happens over the hours the roast spends slow cooking in the oven – the vegetables and meat are tender and the broth is rich and flavorful. She’s adamant about not throwing potatoes in, and Ree knows best, so I served the roast over garlic mashed potatoes to make it a complete meal.
- One 3 to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine (optional)
- 3 cups low-sodium beef broth
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- kosher salt and freshly ground black pepper
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven 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, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. 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 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.