Nice to be back. I've had a nasty virus in my computer and was unable to hold my website. Thanks to Norton Live, the virus(es) has been removed and I am protected again.
I have a passion for the roasts, stews and soups of wintertime. The one pot meals that nourish, sustain and excite us through the cold and dark time of the year. I swear that some of these lunches and suppers have saved my life.
If you're from the Midwest( Mn) and you grew up on Mom's pot roast , you know what I mean. You can make it better, I think. She seasoned it with salt and pepper - the chuck or blade front end of the cow, as well as the potatoes, carrots and onions.
Add garlic and rosemary or "herbs de Provence( a mixture of dried herbs from the South of France) which includes basil, fennel seed, lavender. marjoram, rosemary,sage, summer savory and thyme ( according to the "Food Lover's Companion") - a thoroughly intoxicating perfume of flavors esp when married to meats like beef or pork, or chicken in a one black cast iron pan meal.
One hour total cooking time w/ chicken - add vegetables the same time as the chicken.
With a pork or beef roast( or venison), add the vegetables after one hour of cooking and check for tenderness at 2 to 2 1/2 hours. You should add water and wine at the beginning and cover your container( 2 cups water, 1 cup wine - red or white). It is so simple and so good - deep, rich, aromatic, delicious.
Serve with artisan bread for dunking.It will keep you alive and interested. Umm, 350 degree oven. Oh, add whole mushrooms, too. Mom didn't.
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