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Ina Garten Company Pot Roast

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Prep: 20 min Bake: 3 hr Total: 3 hr 20 min Serves:8

Ingredients

1 (4 to 5-pound) prime boneless beef chuck roast, tied

Kosher salt and freshly ground black pepper

All-purpose flour

Good olive oil

2 cups chopped carrots (4 carrots)

2 cups chopped yellow onions (2 onions)

2 cups chopped celery (4 stalks)

2 cups chopped leeks, white and light green parts (2 to 4 leeks)

5 large garlic cloves, peeled and crushed

2 cups good red wine, such as Burgundy

2 tablespoons Cognac or brandy

1 (28-ounce) can whole plum tomatoes in puree

1 cup chicken stock, preferably homemade

1 chicken bouillon cube

3 branches fresh thyme

2 branches fresh rosemary

1 tablespoon unsalted butter, at room temperature

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
  3. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
  4. Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Easy Taco Soup

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1 pound ground beef (or shredded chicken)

1 package taco seasoning

1 cup rice (I used brown rice)

1 can corn 

Two 10 ounce cans diced tomatoes (with chilies if you like it spicy)

onion, diced (I used about 1/4 cup)

2 tsp garlic

dash of lime juice

chopped cilantro (as much as you want!)

1 can beans if you like them

Toppings: 

Mexican-style shredded cheese 

Sour cream 

Tortilla strips

Cilantro

Directions:

  1. Start rice prep in separate pot 
  2. Brown ground beef and onion together in skillet (drain if needed)
  3. Add garlic and taco seasoning, continue to brown/stir 
  4. Add corn, cooked rice, diced tomatoes (do not drain) and cook for 10-15 minutes (ten will be plenty if your rice is cooked through) 
  5. Stir in cilantro and lime juice 
  6. Top with cheese in skillet or add when serving 

I had tacos to serve these in, but we ended up eating it like soup instead, hence my soup title. It would also be delicious with tortilla chips or in tacos or flour tortillas. 

It’s a hearty meal and you can easily adjust it to your liking:  

  • I used diced tomatoes with chilies and it was perfect for me but just a bit hot for my husband. Next time I plan to use plain diced tomatoes since the taco seasoning is plenty of flavor. 
  • The original recipe called for a whole onion and quite a few more spices, but I figured that would be a little much for our taste (I ended up using about 1/4 cup onion.)
  • It also said to cook the rice in the skillet with everything else, but I knew it would be quicker to make that on the side and then add it. 
  • We don’t care for beans so did not add. 

Caesar Salad

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Prep :20 min Cook :10 min Assembly5 min Total Time:35 min Serving :6 Cal:205

INGREDIENTS

GARLIC CROUTONS:

  • 3 cups (1-inch) pieces of Italian or country bread, with crusts and all
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled and minced
  • Kosher salt

DRESSING:

  • 2 ounces Parmesan-Reggiano, (about 1/2 cup grated Parmesan-Reggiano)
  • 6 anchovy fillets packet in oil, drained
  • 3 garlic cloves, peeled
  • 2 large egg yolks
  • 3 tablespoons lemon juice, from about 1 1/2 lemons
  • 1/4 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 3 tablespoons avocado oil, (or other neutral oil)
  • Freshly ground pepper
  • Kosher salt

ROMAINE:

  • 1 large head of romaine lettuce, outside leaves trimmed and/or discarded
  • Topping:
  • Freshly ground black pepper
  • 1 ounce Parmesan-Reggiano

DIRECTIONS

TO MAKE THE CROUTONS:

  • Preheat your oven to 350 degrees F. Tear your bread until you get 3 cups of torn bread pieces. Add them to a baking sheet.
  • In a small saucepan, set over medium heat, add the butter, olive oil, garlic and a few pinches of salt. Cook until fragrant, about 2 minutes.
  • Immediately pour over the torn bread and toss until the bread has been coated in the butter mixture. Transfer to the oven to bake until lightly golden brown, about 10 minutes.
  • I don’t like my croutons too too hard. If you like them crunchy, you’re more than welcome to bake them an extra 5 minutes longer.

TO MAKE THE DRESSING:

  • In a food processor, add the Parmesan-Reggiano. Pulse until it’s grated and ground up. Then, add the anchovy fillets and garlic cloves; and blend. Next, pour in the egg yolks, lemon juice and Dijon mustard. With the food processor running, pour in the neutral oil and olive oil. Open up the food processor and scrape down the sides. Add about 5 turns of freshly ground pepper and blend one last time. Give it a taste and mix in salt to taste. I only needed a pinch. This will vary depending on your anchovies.
  • At this point, you can store in the fridge in an airtight container for up to 3 days.

TO ASSEMBLE THE SALAD:

  • Prep your romaine lettuce. Trim off the root end. Discard any outer leaves that are witty and browned. And then using a knife, slice the romaine into 2-inch strips. Transfer it to a colander and wash. And then dry.
  • Place romaine lettuce in a large bowl. Pour dressing on top, along with the reserved bread crumbs, Parmesan-Reggiano and toss until evenly coated. You really want to make sure the leaves are thoroughly coated in dressing.
  • Serve immediately.