Recently I decided to take a step away from the same old and plan my monthly meals in advance.
Doing so helped me to generate a list of recipes and all of the shopping needs for those recipes which equals TRYING NEW THINGS. EATING FRESH AND MAKING NEW TRADITIONS.
So this month we'll be having everything from baby back ribs to mozarella turkey tacos!! Yummmmmy
This last Sunday I chose to stick with the rich comfort foods, but with a little twist.
What better than a juicy roast with mashed potatoes and a fresh salad?
Except I remixed it with some garlic, rosemary and red wine in all the right places.
This is definitely a go-to recipe for all you moms and wives who want something that is delicious, melt in your mouth, comforting, and impressive.
(Besides the roast takes like 2-3 hours in the oven which lets you multi-task :-) )
This is definitely a recipe I will pass on to my daughter, and one that will be a family favorite for many years to come.
Melt in your mouth Merlot Roast and Roasted Garlic Red potatoes!
Melt in your mouth Merlot Roast
1 (3 to 4-pound) boneless chuck roast
1 teaspoon Homemade Seasoning Rub, recipe follows
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine ( a dash more if you like :-) )
2 tablespoons Worcestershire sauce
4-5 baby Bella mushrooms - optional
2-3 Sliced carrots -peeled and optional
- 1/8 cup salt
- 1/8 cup black pepper
- 1/8 cup garlic powder
( 1/8 - half of a 1/4 cup measure)
Mix ingredients and store in an air tight container for up to 6 months. You can put it into a seasoning shaker and season your roast as needed.
|Crushed garlic, homemade seasoning rub, onions, mushrooms and roast|
|Bay leaves, red wine, beef broth, cream of mushroom, Worcestershire sauce, olive oil|
First I like to prep all of my ingredients first by measuring them out or cutting them up and neatly arranging them on my prep station. This makes cooking more enjoyable for me, when its organized.
Once thats done. Preheat Oven to 350 degrees.
Add the House Seasoning, salt and pepper to a small bowl. Sprinkle on and Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides.
|Sear it til its brown and juicy on both sides in large skillet.|
Place the meat in a roaster pan or a deep baking pan, I prefer a glass baking pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
|After sauteeing the garlic and the onions in the same pan with the leftover juices from the roast, here they are poured over the roast in the baking pan, atop Bay Leaves.|
Combine the mushroom soup, wine, Worcestershire sauce and 1/2-1 can of beef broth - about 4-5 ounces ( depending on how much liquid you want, 1/2 can is plenty in my opinion) . Pour over the roast.
|Yummy! And it smells delicious after about 5 minutes in the oven!! Winner!|
Cover pan with foil and bake for 2 1/2 to 3 1/2 hours or until tender ( depending on the size of your roast
During the last hour of baking you can add the sliced mushrooms and cur carrots if you wish. I did!!
Remove and discard the bay leaves.
You can choose to slice your roast, or serve it in large cuts.
Pair it with mashed potatoes ( recipe below) , a crisp salad with green lettuce, radishes, mozarella, cherry tomatoes and carrot shavings, and Italian dressing, and a corn on the cob for a beautiful and rich Sunday Dinner delight!
Instead of me sharing my total meal 'after' picture..WHICH WAS DELIGHTFUL!! I want you to try the recipe and share yours!!!
I cut it in large cuts, served with these>>> Red Roasted Garlic Mashed Potatoes ( click link) and garnished it with a small pool of gravy atop the mashed potatoes and a sprig of parsley. DELISH!!!!!!!!!