Sunday's Pot Roast

  

 Sunday's pot roast should be special, and this recipe delivers exactly that. The chuck roast becomes incredibly tender after two hours in the oven, and those caramelized onions with garlic create such a flavorful base. Adding cream at the end transforms the cooking liquid into this luxurious sauce that makes even simple mashed potatoes feel elegant.

Ingredients:

2 T olive oil

2 1/2 to 3 1/2pound check pot roast trimmed and patted dry

S&P

1 large yellow onion, halved and cut into thin slices

3 large cloves garlic, whole

1 cup water

1/2 cup heavy cream

  

Directions:

Preheat oven to 350

In a 5 1/2 quart Dutch oven, add the oil over medium heat. Sear the meat on all sides. Sprinkle with salt and pepper. Add the onions, garlic and water.  

Bake, covered for 2 hours. Test for doneness or internal temperature of 205 degrees with a instant read thermometer 

Remove the roast to a serving platter and cut into serving pieces. Add the cream to the onions and juice mixture and cook for 2 minutes. Spoon juice over roast and serve. 

Serve with mashed potatoes.

Crustless Broccoli & Cheddar Quiche

 

 

I can't say enough good things about this quiche - it's truly exceptional. What sets it apart is that custard-like filling that's so much more elegant than regular scrambled egg texture. The ratio of cream to milk is perfect, and that pinch of fresh nutmeg adds just the right amount of warmth to complement the broccoli and cheese.

 

Ingredients:

Butter for greasing the pie dish 

Salt

3 cups small broccoli florets

1 cup shredded cheddar cheese

1 cup milk

2/3 cup heavy cream

6 large eggs

Pinch of nutmeg, preferably fresh grated

Directions:

Preheat the oven to 350, with rack in the middle position. Butter a 10-inch pie dish, then set aside.

Bring a large pot of salted water to a boil over high heat. Add the broccoli, cook for 2 minutes. Drain and rinse with cold water and dry on paper towels in a sheet pan.

Scatter the broccoli in the bottom of the pie plate then add cheese on top. In a medium mixing bowl, whisk together the milk, cream, eggs, 1 teaspoon of salt and 1/2 teaspoon of pepper and a pinch of nutmeg. Whisk until smooth.

 Pour over the cheese and broccoli. 

Bake until the custard is just set in the center, 35-40 minutes.

 Let cool and serve warm.

Cookbook: Keepers