I frequently have The Food Network on in the background when I'm puttering around the house and every once in a while I see something inspiring. One day Giada De Laurentis' show Giada at Home was on and I watched her take a roast out of the oven that looked so tender and succulent that I had to go to the show's website and look up the recipe immediately. And I knew what I was cooking for the weekend!
|'Mommy, are you mad at me?'|
1 (4-5 lb.) Boneless blade/chuck roast
2 Large onions, peeled and chopped
3 Medium carrots, peeled and sliced
6 Cloves garlic, peeled and lightly crushed
4 Cups beef broth
1 Cup dry sherry (I used red wine)
1 Tablespoon fresh rosemary, chopped
1 Tablespoon fresh thyme leaves, chopped
1 Teaspoon salt plus additional for seasoning
1 Teaspoon black pepper plus additional for seasoning
4 Tablespoons olive oil, divided
Add the remaining oil to the pot along with the onions, garlic and carrots. Season with salt and pepper. Cook, stirring frequently until tender, about 10 minutes. Deglaze by adding the wine and scraping up the brown bits from the bottom of the pan. Stir in the beef stock and return the meat to the pot.