Name: Pot Roast
Prep time: 15 min
Cook time: 200 min
Yield: 8 servings
Ingredients: 3 to 4 lbs Boneless Chuck Roast; 1 tsp House Seasoning; 1 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp Vegetable Oil; 1 cup Onion Wedges (thinly sliced); 3 cloves Garlic (crushed); 2 Bay Leaves; 1 10 3/4-ounce can Cream of Mushroom Soup; 1/4 cup Red Wine; 2 tbsp Worcestershire sauce; 1 tbsp beef bouillon granules; 3/4 cup Water; 1 cup Salt; 1/4 cup Black Pepper; 1/4 cup Garlic Poweder

Pot Roast

Paula Deen's pot roast from: https://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2-1943235

Course

Main Dish

Prep Time

15 minutes

Cook Time

200 minutes

Passive Time

0 minutes

Servings

servings

Ingredients

Pot Roast

3 to 4 lbs Boneless Chuck Roast
1 tsp House Seasoning
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Vegetable Oil
1 cup Onion Wedges thinly sliced
3 cloves garlic crushed
2 Bay Leaves
1 10 3/4-ounce can Cream of Mushroom Soup
1/4 cup Red Wine
2 tbsp Worcestershire sauce
1 tbsp beef bouillon granules
3/4 cup Water

House Seasoning

1 cup Salt
1/4 cup Black Pepper
1/4 cup Garlic Poweder

Course

Main Dish

Prep Time

15 minutes

Cook Time

200 minutes

Passive Time

0 minutes

Servings

servings

Ingredients

Pot Roast

3 to 4 lbs Boneless Chuck Roast
1 tsp House Seasoning
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Vegetable Oil
1 cup Onion Wedges thinly sliced
3 cloves garlic crushed
2 Bay Leaves
1 10 3/4-ounce can Cream of Mushroom Soup
1/4 cup Red Wine
2 tbsp Worcestershire sauce
1 tbsp beef bouillon granules
3/4 cup Water

House Seasoning

1 cup Salt
1/4 cup Black Pepper
1/4 cup Garlic Poweder

Instructions

Pot Roast

Preheat oven to 350 degrees F.
Add the House Seasoning, salt and pepper to a small bowl.
Rub seasoning into the roast on both sides.
Heat oil in a large skillet and brown the roast, searing it on both sides.
Place the meat in a roaster 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.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.
Pour mixture over the roast.
Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.

House Seasoning:

Mix ingredients and store in an air tight container for up to 6 months.

Recipe Notes

If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

Pairs well with Merlot

String Beans (Food & Wine)

Course

Side

Servings

Ingredients

1 lb String Beans Cut in half or left whole
1 tbsp Dijon Mustard
2 tbsp Soy Sauce
1/2 tsp Fresh Ground Pepper
2 tbsp Sesame Oil Oriental-style
2 tbsp Vegetable Oil
2 tbsp Red Wine Vinegar Can sub with Balsamic

Course

Side

Servings

Ingredients

1 lb String Beans Cut in half or left whole
1 tbsp Dijon Mustard
2 tbsp Soy Sauce
1/2 tsp Fresh Ground Pepper
2 tbsp Sesame Oil Oriental-style
2 tbsp Vegetable Oil
2 tbsp Red Wine Vinegar Can sub with Balsamic

Instructions

Cook string beans in salted water until crips, about 2 minutes
Drain and rinse in cold water, drain well
In small bowl, whisk together the mustard, soy sauce, pepper and vinegar until blended
Slowly whisk in the oils
Mix well with string beans and top with sesame seeds if desired

Middle Eastern Chicken Kebabs

Chicken thighs are marinated in a tangy Middle Eastern-style blend of Greek yogurt, lemon, garlic and spices, then grilled on skewers until golden brown. The kebabs are delicious over a bed of golden Basmati Rice Pilaf with Dried Fruits and Almonds (as pictured above) and with my Roasted Carrots with Thyme or on top of a Greek salad. https://www.onceuponachef.com/recipes/middle-eastern-chicken-kebabs.html

Prep Time

20 minutes

Cook Time

15 minutes

Passive Time

8 hours

Servings

people

Ingredients

1 cup Plain Whole Milk Greek Yogurt
2 tbsp olive oil
2 tsp Paprika
1/2 tsp Cumin
1/8 tsp Cinnamon
1 tsp Crushed Red Pepper Flakes (reduce to 1/2 teaspoon if you don't like heat)
1 Lemon Grated Lemon Zest
2 tbsp Fresh Lemon Juice
1 - 3/4 tsp Salt
1/2 tsp Fresh Ground Black Pepper
5 Cloves garlic
2-1/2 lbs Skinless Boneless Chicken Thighs trimmed of any excess fat and cut into large bite-sized pieces
1 Large Red Onion cut into wedges
Vegetable Oil for greasing the grill

Prep Time

20 minutes

Cook Time

15 minutes

Passive Time

8 hours

Servings

people

Ingredients

1 cup Plain Whole Milk Greek Yogurt
2 tbsp olive oil
2 tsp Paprika
1/2 tsp Cumin
1/8 tsp Cinnamon
1 tsp Crushed Red Pepper Flakes (reduce to 1/2 teaspoon if you don't like heat)
1 Lemon Grated Lemon Zest
2 tbsp Fresh Lemon Juice
1 - 3/4 tsp Salt
1/2 tsp Fresh Ground Black Pepper
5 Cloves garlic
2-1/2 lbs Skinless Boneless Chicken Thighs trimmed of any excess fat and cut into large bite-sized pieces
1 Large Red Onion cut into wedges
Vegetable Oil for greasing the grill

Instructions

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Recipe Notes

I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.