Sunday, December 14, 2008
A friend sent me this picture of Guy at the NY Jets at Oakland Raiders game, from October 19, 2008. Oakland won that day, 13 to 16. Guy brought some luck? The Raiders have only won three games this season, against the Kansas City Chiefs (no brainer there), the Jets, and the Denver Broncos of all teams.
We're avid fans of football in our house, and Sundays always mean tons of friends and tons of food. It's usually some kind of meat that's cooked low and slow; this week, Pot Roast.
Dorable Pot Roast
1 3-lb chuck pot roast
2 T kosher salt
1 T fresh ground black pepper
1 T Italian seasoning
1 T garlic powder
1 T onion powder
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon coriander
1 cup bold red wine (burgundy or cabernet)
1 cup beef broth
2 sprigs fresh rosemary
2 turnips, 1-inch cubes
2 carrots, 1-inch slices
1 yellow onion, chopped
6 cloves garlic, halved
3 T butter
3 T all-purpose flour
Combine spices in a bowl and rub on both sides of roast. Let rest about 30 minutes.
Preheat oven to 325 degrees. On stovetop, sear roast in a hot roasting pan, about 10 minutes each side. Add wine, broth, rosemary; cover and roast in oven 90 minutes. Add vegetables; cook another 30 minutes and remove from oven. (can be done one day ahead and refrigerated)
Pour juices into a 3-cup measuring cup; remove everything from the roasting pan and set aside. On stovetop at medium heat, melt butter in roasting pan; add flour and cook, constantly stirring, about 10 minutes until the roux is no longer yellow, but rather a light tan in color. Slowly pour in the juices, constantly stirring, to make a gravy.
Slice the roast against the grain; add roast and vegetables back into the pan*, cover and keep warm until you're ready to eat.
*easily transferred into a Crock Pot, if you're traveling.
Serve over Crunchy Potato Slices
Crunchy Potato Slices
3 medium russet potatoes, not peeled, sliced into 1/4-inch chips
2 T kosher salt
2 T cracked black pepper
1/4 cup canola oil
Preheat broiler on high.
Rinse potato slices well in very cold water. Drain thoroughly, and pat dry if necessary. Toss in a large bowl with seasoning and oil.
In a sheet pan (or cookie sheet) place slices in a single layer and broil about 10 minutes, or until just beginning to brown. Flip the chips over and broil again until a nice dark golden brown, about another 7 minutes.