Main Course: Classic Pot Roast with Vegetables
Ingredients:
2 tbsp olive oil
Salt and pepper to taste
1 onion, quartered
4 carrots, cut into large chunks
3 potatoes, peeled and quartered
3 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional)
1 bay leaf
Instructions:
Preheat oven to 325°F (165°C).
Season roast generously with salt and pepper.
In a large Dutch oven, heat oil over medium-high and brown the roast on all sides.
Remove roast and sauté onions, garlic, and carrots for 3–4 minutes.
Return the roast to the pot, add potatoes, broth, wine, thyme, and bay leaf.
Serve with pan juices spooned over the top.
🍞 Side: Grandma’s Buttermilk Biscuits
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
6 tbsp cold butter, cubed
¾ cup cold buttermilk
Instructions:
Preheat oven to 425°F (220°C).
In a bowl, whisk together dry ingredients.
Cut in butter until mixture resembles coarse crumbs.
Add buttermilk; stir just until combined.
Turn dough onto a floured surface, fold a few times, and pat to 1-inch thickness.
Cut into rounds and place on a baking sheet.
Bake for 12–15 minutes until golden brown.
🥗 Side: Old-Fashioned Green Bean Casserole
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