if it's somewhere I'd ever consider living
The Chef and I home again after a week in Charleston. What a wonderful place to visit .. a city filled with history .. friendly people .. not to mention great food and locally brewed beers(!) By day he attended a technical conference .. while I wandered around downtown .. shopping and sitting in coffee shop windows. At night our biggest question was .. what cool place should we try next? It was such a fun escape from life's everyday ..
Saturday morning .. the first day of November .. the air was crisp .. a glow outside our kitchen window from the remaining yellow and orange leaves still on the trees. Eggs cooking on the stove .. my favorite tea on ice .. It sure was nice to be home
I can't help but wonder if I'm the only person who craves the fall. The south is beautiful to visit .. but don't think I'm built for long-term summer. I'd miss throwing a sweater on over my pajamas .. curling up with my cookbooks and kitchen catalogs .. and all of the comfort food the season brings
I simply love this recipe .. it's been a family favorite for a number of years. Super easy to make .. either in the crock-pot or a dutch oven on the stove top. Add a chuck roast .. along with some herbs and liquid .. 5 or 6 hours later .. after your house smells wonderful & the meat shreds apart with a fork .. it's done.
It's also perfect for weekends like this one .. where we came home to an empty fridge .. and little motivation to spend time at the grocery.
That evening we spread horseradish on whole wheat hoagie buns .. added the shredded beef .. along with a few slices of aged white cheddar cheese .. and put them under the broiler for a minute or two.
Dipped in the au jus .. oh my.
The great part about the beef is once it's cooked .. you can use it throughout your week for many other dishes. A few ideas .. add some seasoning and make tacos .. bbq sauce for a different sandwich twist .. use it in beef and bean burritos .. or on top of nachos. Maybe you have a meatless meal that needs some protein to round it out .. think vegetable soup .. or wraps with veggies & hummus
The au jus is wonderful for flavoring soups and stews .. especially french onion soup or any recipe that calls for beef broth
Don't forget .. the meat as well as the au jus freeze without worry. Another great idea to have tucked away for those days when time is at a premium.
~ Adapted from Pioneer Woman's Basic Beef Drip
- 1 whole 3-4 lb chuck roast
- 1 whole Large Onion, Sliced Thick
- 5 or 6 heads roasted garlic
- ½ cup Soy Sauce
- 1 cup Sherry (cooking Sherry Is Fine)
- ½ teaspoon Salt
- 4 cups Water
- Olive Oil
- Rosemary & Thyme .. or other spices you may like
- In a heavy pot over medium-high heat, saute the onions in olive oil .. until they're beginning to turn brown
- Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart.
- (Note from PW: If meat isn't tender yet, return to oven for 30 minute intervals till it's tender!)
- Shred meat until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.
- (Note from PW: The mixture can be refrigerated overnight .. removing the hardened fat from the top of the pan before re-heating)