Feb 19

Tasty Beef

Posted by Nanc

Here at TAGF, we know that some toys are indeed ‘good food’, but that others aren’t meant to be eaten or totally missed the flavor bus. But man can’t live on toys alone. So today, I post about food.

Oh sure, I’ve done this before: offer up tasty vittles that make you salivate all over your keyboard. Well get a bib already, ’cause I’m at it again.

I needed a good meal to feed my man on Valentine’s Day and didn’t hit the store until mid-afternoon. (Which means that the slow cooker was out.) And we were out of propane, so grilled steaks was off the menu. (Funny – since watching King of the Hill I can’t say ‘propane’ without Hank’s voice in my head. “Propane and propane accessories.” he he) While looking around the meat dept., I decided to grab a good lookin’ roast and figure it out once I got home. The rest is tasty, meat history.

Simple Beef Roast
Sorry my vegan friends, but I’ll hook y’all up next time. ‘K?

  • 2 lb. boneless chuck roast
  • 2 Tbl. olive oil
  • 1 1/2 c. Burgundy wine, divided
  • salt & pepper
  • 2 medium onions, sliced
  • 3 cloves garlic, chopped
  • 2 bay leaves

Turn the oven to 325°.

Heat the olive oil and 1/2 c. of wine over medium-high heat. Sear the roast for 4 minutes each side. (I recommend using a pair of long grilling tongs to hold the roast up on its sides to prevent it from toppling over.)

Remove the roast and turn off the burner. Sprinkle salt and pepper on the roast. If desired, make a few small cuts into the roast and insert slivers of garlic.

Add the onions, bay leaves, and garlic to the bottom of the pan. Place the roast on top, and pour 1 c. of wine over the roast.

Cover and place in oven. Cook for 30 minutes.

Reduce heat to 300°, and cook for 45 minutes.

Be prepared for the delicious aromas in your kitchen and the praise from your diners. Serve with garlic couscous and a crisp salad for a great meal. Enjoy.

2 Responses to “Tasty Beef”

  1. Pamelalala Says:

    mmmmmmm drooooooooooooool

  2. Cooking Says:

    Yeah,Tasty Beef,thanks for your recipe.