Sunday Pot Roast

I have such fond childhood memories of my mom preparing a huge pot roast on Sunday mornings, and the amazing smells that would fill our home as it baked for the rest of the day. Last week, I was eager to recreate that wonderful meal that I recalled, but with my own twist on it. I turned the heat a little higher than the traditional pot roast temperature, 325 instead of 250. This way I didn't have to wait all day for it to finish cooking. 

I also added a few of my favorite things, Cabernet, rosemary, cremini mushrooms, and garlic. I started by coating the meat with olive oil, salt, pepper, and minced rosemary. Then I seared the outside in a hot saute pan, this created a beautiful crust that helped to seal in the juice. I then deglazed the pan with the red wine, and tossed the garlic and mushrooms in with it. Finally, I added all of this to a baking dish.

After an hour and fifteen minutes in the oven, I was left with a gorgeously cooked pot roast. It was light pink in the center and deliciously tender. Not to mention how delectable the cabernet soaked mushrooms and garlic were. 

Sunday Pot Roast
Yield: 4 Servings

1.5 lb Chuck Roast
2 tbsp olive oil
1 tsp kosher salt
1 tsp ground black pepper
2 tbsp rosemary, minced
1.5 cups Cabernet Sauvignon
20 cloves garlic, peeled
1 lb cremini mushrooms
2 rosemary sprigs

Preheat your oven to 325 degrees. Start by coating your meat with olive oil, then evenly rub on the kosher salt, pepper, and minced rosemary. Place a large saute pan over medium-high heat, and allow it to heat for 2 minutes. Place the roast onto the pan for 1-2 minutes per side, for a total of 7-8 minutes. Remove the pot roast and place it into a baking dish. Turn the heat of the saute pan down to medium, and add the wine, as well as the garlic and mushrooms. Allow it to cook for 6 minutes, then remove it from the heat and pour it over the pot roast in the baking dish. Top the pot roast with the additional sprigs of rosemary. Place the baking dish into the oven for 1 hour and 15 minutes. When it's done cooking, remove it from the oven and cover it with foil for 10 minutes. After it has rested, place the meat onto a cutting board and slice it. Enjoy!



Dijon Deviled Eggs

With Easter just around the corner, I love to find new takes on classic sides like deviled eggs. Honestly, until my 24th birthday at the fabulous Cookshop, I had never eaten a deviled egg! I had always been turned off by the scent of boiled eggs, so I refused to eat them. However, I've come to realize that my palate has changed quite a bit so I decided to give it a try, and I'm so glad that I did! 

I loved the onion relish that Cookshop paired with their eggs. So I decided to do something similar by caramelizing finely diced shallots, and adding spicy dijon to the whipped yolks. The combination is out of this world.

Dijon Deviled Eggs

6 large eggs
1 tbsp butter
1 shallot, finely diced
1/2 tsp dijon
2 1/2 tbsp mayo
1/2 tbsp parsley, chopped
1/4 tsp salt
1/4 tsp pepper

Place the six eggs into the bottom of a small pot, cover them with water. Bring it to a boil, then bring the heat down to a simmer for a minute or two. Remove the pan from the heat and cover it for 15 minutes. At this point the eggs should be hard boiled. Fill the pan with cold water, to allow the eggs to cool before you remove their shells. Gently roll them on a flat surface with your palm, then peel off the shell. Carefully slice the eggs in half, remove the yolk and place it into a large bowl, set this aside.

Next, place a small saute pan over medium heat and add 1 tablespoon of butter. Once it's melted, add the diced shallot. Allow it to cook for 4 minutes, or until it's nicely caramelized.

Add the shallot to the bowl with the yolks, along with the dijon, mayo, parsley, salt, and pepper. With a whisk or a hand mixer on low speed, whip the mixture together. Next, place the mixture into a ziplock bag, snipping the tip off so that you can pipe them into the egg whites (like you would with frosting). 

Refrigerate the eggs until you decide to serve them. Enjoy!