if it’s somewhere I’d ever consider living
My husband 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 several years. Super easy to make, either in the crock-pot or a dutch oven on the stovetop. Add a chuck roast, along with some herbs and liquid. Five or six hours later, after your house smells wonderful and 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 and 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 and the au jus freeze without worry. Another great idea to have tucked away for those days when time is at a premium.
~ Adapted from The Pioneer Woman
- 3 - 4 lb chuck roast
- ¼ cup butter (or olive oil)
- 1 large onion, sliced thick
- 3 cloves garlic, peeled
- ½ cup soy sauce
- 1 cup sherry (cooking sherry is fine)
- ½ tsp salt
- 4 cups water
- springs rosemary and thyme
- In a heavy pot over medium-high heat, saute the onions in butter until they're beginning to turn brown
- Set chuck roast on top of the onions. Add all remaining ingredients. Cover the pot and simmer (over low heat) on the stovetop for 6 hours, or until beef is fork-tender and falling apart. ((If the meat isn't tender yet, keep simmering)
- Shred meat until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.
- (The meat can be refrigerated overnight. Remove the hardened fat from the top of the pan before re-heating)