A good Sunday dinner that reminds me of when I was a kid.
On Friday night after work, we went to the small mall downtown to The Public House for dinner and to see the lights nearby. My favorite dish there is the red wine braised pot roast; it’s so moist and flavorful and just falls apart when your fork touches it. I decided it was time to create my own version! Instead of the mashed potatoes they serve it atop at the restaurant, I opted to cook Yukon Gold potatoes and carrots with the roast; but you can omit these and serve the roast with whatever side dishes you choose. We had enough to last most of Christmas week, allowing us time to finish getting ready for the holiday weekend.
- 3-4 lb boneless chuck roast
- salt and black pepper to taste
- 2 tbsp oil
- 1 sweet onion, diced
- 4 cloves garlic, peeled but whole
- 1/4 cup tomato paste
- 1/4 cup soy sauce
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