Home Sweet Home

We are "home sweet home!" After being on the road for 3 weeks, it was nice to spend the weekend relaxing and spending time with my hubby. Tyler made it back from Austin, where he was playing in a rugby tournament, on Tuesday and thankfully escaped without any injuries. I got home late Friday night from New Orleans after a very successful week of work and didn't want to do anything except be home :)
 I did manage to check out this awesome outdoor art market in New Orleans...Love the lights!

We spent Saturday lounging and getting caught up on life....We managed to enjoy the beautiful fall weather with an outdoor workout and then had a dinner date downtown. Our good friends, Samer and Maire Camille, were in town and we grabbed drinks with them, which was so much fun!
 Photo from dinner: Mozzarella wrapped with crispy prosciutto...delicious!

Sunday, we slept in, which was such a treat, and spent the morning catching up on the NY Times. Tyler had a bunch of school work to do and I needed to run errands. We ended our evening with a delicious home cooked meal (see recipe below) and milkshakes from Tom's Restaurant!

Balsamic Onion Pot Roast
*I adapted this recipe, which you can see below.

  • 2 pound boneless chuck roast
  • Seasoning Salt
  • Garlic Powder
  • Black pepper to taste
  • 1-2 T olive oil (depends on your pan)
  • 1/4 cup water to deglaze pan
  • 2-3 large onions, peeled and thickly sliced
  • 1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
  • 1/2 cup balsamic vinegar
  • 1/2 cup tomato sauce
  1. Rub meat well with a little olive oil, seasoning salt, garlic powder and black pepper.
  2. Heat heavy pan with small amount of olive oil and brown roast well on both sides.This takes about 5 minutes to brown the meat.
  3. While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices.   
  4. When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water. 
  5. Place onions in bottom of slow cooker. Put meat on top of onions and pour beef stock mixture over. Cook on low for 3 hours, until beef is tender. The meat might be partly submerged in liquid after this much time.

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