What I enjoy for the most part about cold days, it’s a great time to let food slow cook. There are a variety of topics that come to mind but what caught my attention was one ad in this week’s mailer. Boneless eye round roast, which most people have a challenge in preparing. I say most, because I’ve had my days too and when I teach a class someone always shares there thoughts on this subject! You do have to keep an eye on it, make sure it doesn’t overcook, but, the end result and fragrance it provides is worth it.

When you purchase a piece of meat make sure there is not too much fat running through it. On top, as with an eye round is fine, it will give you some flavor after you season & sear the meat in your pan. It’s a versatile piece of beef as well when you slice it thinly after it’s cooked. It provides you with at least 2 additional days (not consecutive) of creative lunch or dinner ideas.

I recall when Sunday dinner time was truly an occasion we all spent together every week. Many a fine political, sports or individual related topics were discussed. It was true family time. There were always fresh greens, vegetables, a creative starch and a fine wine to go with dinner. Try our recipe or be creative and add some of your own techniques to give a wow, when people ask “what’s for dinner”!

Let us know how it goes?

Ciao & thanks –Bernard

Serve with oven roasted gold potatoes, creamy polenta or egg noodles.

POT ROAST

Ingredients:

• 3 tablespoons olive oil
• One 3¾-pound bottom round beef roast
• Salt and freshly ground black pepper to taste
• 1 large onion, chopped
• 2 medium carrot, peeled & diced into ½-inch pieces
• 1 medium celery root, peeled & diced into ½-inch pieces
• 2 medium parsnip’s, peeled & diced into ½-inch pieces
• 2 garlic cloves
• ½ cup dry red wine, such as Zinfandel or Shiraz
• One 28-ounce can tomatoes in thick puree, chopped
• 2 fresh sprigs rosemary
• 2 bay leaves
• 2 sprig fresh marjoram

Procedure:

1. Heat the oil in a Dutch oven (heavy pot) over medium heat.
2. Season the roast with salt and pepper. Add to the pot and cook, turning occasionally, until the roast is browned on all sides, about 8 minutes. Remove the roast to a plate.
3. Heat more oil in the pot if needed. Add the garlic, onion, carrot, celery root and parsnips. Cook, stirring often, until the vegetables soften, about 5 minutes.
4. Add the wine and bring to a boil. Add the tomatoes and their puree, rosemary, bay leaves and marjoram. Return the roast to the pot and bring the ingredients to a boil. Reduce the heat to low and cover the pot to simmer, occasionally turning the roast in the sauce. Braise until the meat is fork tender, about 2 hours. (Or place in a preheated 250 degree oven, covered and finish cooking there).
5. Transfer the meat to a platter let stand for 5-8 minutes. Remove the pot from the heat. Carve any fat off the beef and thinly slice the meat, against the grain and ¼’ thin pieces are perfect. Place your vegetables under the meat or to the side of the platter you serve the meat on. Ladle the sauce on top.