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 :)
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!
Balsamic Onion Pot Roast
*I adapted this recipe, which you can see below.
Ingredients
I did manage to check out this awesome outdoor art market in New Orleans...Love the lights!
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.
Ingredients
- 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
Directions
- Rub meat well with a little olive oil, seasoning salt, garlic powder and black pepper.
- 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.
- 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.
- When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water.
- 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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