A lot of people feel intimidated about making a pot roast because the meat can end up being tough and stringy. I buy bulk “bundle packs” from my local butcher, and some of them include 3lb chuck roasts. I have tried several different ways of making them, but this is my #1 way to make it. Spoiler alert, I boil it (and it is delicious!) I do not sear it or roast it, and most times I plop the roast in the pot frozen. (Cooking frozen meat is fine, as long as you let it cook a little longer, and check the temperature with a meat thermometer.) It really can’t get any easier.

Here’s what you need:

A roast. As stated, I use chuck roasts, but I have also used top round and other cuts. Use what you have or like. The chuck roast is a fattier cut, so a three pound roast is a decent size for 3-4 servings (in my opinion.)

A stock pot that will hold your roast.

 Stock. I make my own when I can, but I also buy organic stock in bulk to have on hand. I use 4 cups of stock, (it doesn’t have to be beef stock either, I use vegetable stock, or chicken stock too, it’s just extra flavor.) Then add enough water to cover the top of the roast.

I like to add something acidic to tenderize the meat, and I switch it up often. Try a shot of bourbon, or half a cup of red or white wine. You could use a little vinegar, but proceed with caution as it can overpower a dish pretty quick. Have fun, and again, use what you have when you can!

Add a teaspoon or so of salt. Some stocks are saltier than others, so use salt sparingly as you can always add more, but you don’t want to overdo it. – Add some pepper too.

Other things to add – Here’s where you can get creative. You can slice up an onion and add some sage and garlic (I just smash the garlic cloves and toss them in the pot), or try mushrooms, an apple or red pepper. Most people add carrots and potatoes. I say roast the carrots in the oven, and make the potatoes separately. Pot roast with mashed potatoes is a no-brainer in my book. (And, you can make gravy out of the leftover stock – I’ll add the recipe & detailed pics sometime this fall.)

Here’s what you do:

Put all of the ingredients in to your stock pot on a large burner on your stove top. Let it come up to a boil on medium high heat (or just below the highest setting.) Once it has gotten to a good rolling boil, start to decrease the temperature little by little. (I usually do laundry or homework in-between checking.) Bring the roast down to the lowest setting you can where it will simmer. If you go too low, turn it back up. Keep the lid on it and check it periodically  to make sure it isn’t boiling too high. Add water as necessary to keep the roast just covered while cooking.

It will take a good 2-3 hours of cooking, but I start it in the morning and let it go slow and low all day. I think it’s better than any scented candle you can buy!

I used to buy whole chickens from my local butcher shop and hack them apart myself. (Thanks Julia Child!) Then I realized I buy them from a butcher shop, and there are services that butchers provide, like butchering chickens… (Not my finest “a-ha” moment.) The glaze for this recipe is enough for a 3 (ish) lb chicken, I use fryers, because that is what my butcher sells. You can use this on a whole chicken, or pieces, and it can be easily doubled for a larger bird.

Here’s What You Need For The Vinaigrette Glaze:

2 lg cloves of garlic minced

½ c olive oil

3 TBS White balsamic vinegar

1TBS brown sugar

1 tsp oregano (and/or basil, parsley & rosemary- Whatever you like the best)

Salt & Pepper

Here’s What You Do:

Preheat your oven to 425 degrees (It might seem high, but I’ve found this to be the best temp for crispy skin and juicy chicken!)

Lightly whisk (or stir with a fork) to combine the ingredients in a bowl. Drizzle a little bit of the glaze in the bottom of a large roasting pan to keep the pieces from sticking as they cook. Spoon the glaze over the chicken. It should balance out to about 2 TBS per piece. Bake uncovered for about 20 minutes per pound, or until it reaches the temperature of 165 degrees.

I get thick country ribs in bundle packs from my local butcher. This is one of my favorite ways to make them. All you need are the ribs, a drizzle of olive oil (or canola, or whatever you have on hand) about a handful of brown sugar per rib, and a good splash of bourbon (plus a little extra for the chef.)

Here’s what you do:

Heat the oil in a large frying pan on medium high. Season the ribs with salt and pepper and fry them for a few minutes on each side until they are golden brown.

Then coat each rib with the bourbon (it’s not an exact science, pour enough to cover them.) Then sprinkle a generous handful of brown sugar on top. You may need to turn the heat down a little at this point. Cover the pan with a lid to let the sugar cook down, and add a little bourbon as needed when the drippings get thick and sticky. Flip them over and do the same to the other side, and let them cook until your meat thermometer says they have reached at least 160 degrees. (The USDA says 145 degrees is safe, but, I like to stick with 160 degrees. The bourbon will tenderize them so they won’t be tough to chew.)

For the rings:

2 large onions cut into thick strips

1 1/4 c all-purpose flour

1 tsp baking powder (look for aluminum free)

1 large egg

1 c milk (skim is fine)

1 3/4 c Panko bread crumbs

1/2 tsp chipotle seasoning

1 tsp salt

A drizzle of olive (or pretty much any) oil

Directions:

Preheat the oven to 425 degrees, and pour a heavy drizzle of oil onto a  large, rimmed cookie sheet.

Mix the flour, baking powder, salt and chipotle in a bowl. whisk the egg and milk in a separate bowl, and spread the panko out on a plate.

Coat the rings (a few at a time) in the flour mixture, then into the egg mixture (let the excess drip off) then into the panko.

Place the rings in a single layer onto the oiled cookie sheet and bake for about 15 minutes. If you want to flip them half way through, go for it, but I find that is a lot of effort, and they still taste great if you don’t. Just watch them closely so they don’t burn.