Onion Braised Pot Roast with Carrots
By susanwadle
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Ingredients
- 2 pounds rolled chuck roast, salted on all sides and left on a cooling rack set over a tray and uncovered in the fridge
- 1 1/2 cup fennel bulb, trimmed, core removed and julienned
- 1 /12 cup yellow onion, peeled, trimmed, and julienned
- 1 1/2 tablespoon rosemary, minced
- 2 teaspoons fennel seeds, crushed
- 2 cups carrots, peeled and cut into 1-inch rounds
- 2 1/2 cups dry red wine
- Kosher salt and freshly ground pepper
Details
Servings 4
Adapted from food52.com
Preparation
Step 1
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Between a Pot and a Hard Place
Today, in the background of my daydreams, I hear the girls outside yelling at each other. They aren't fighting. More likely it is some discovery that has them beside themselves. A toad, maybe, or a praying mantis with his skin turned brown just like the leaves around him, from the cold of night that also makes his days slower.
But I'm not really listening, because I just want to grab them both and give them a hug. I want the luxury of getting them in close because it makes me giddy to drink in the wonderful smell of the warm fall sun and damp leaves radiating from each them.
Makes 16 rolls
1/2 cup toasted wheat germ
added 3 days ago
Thank you, Tom, for this lovely, touching portrait of life with your family. It makes me long for the days when my children were youngsters, days that are all too fleeting in retrospect. Hold them close to you --- the days and your children.
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