Can anyone say french without mimicking the mom from Better Off Dead? First, I have frawnch fries. And frawnch dressing. And frawnch bread.
ANYWAY...
Once upon a time I used to share recipes. Then I got in a rut and stopped doing that. I didn't feel like cooking so I did the minimal. I woke up one day and was like hey...I feel like cooking again. With my older recipes too. And fuck it, they're not always going to be healthy because I am not always a healthy eater and the season of the comfort food is upon us.
Life is a series of hellos and goodbyes, is it not? Let us say hello to cooking again.
This recipe is originally from Simply Scratch. The original calls for red wine and beer and makes five pounds. I do not keep alcohol in my house and I do not need five pounds at a time, so here is my version.
Ingredients
3 lb beef chuck roast
1 large onion, sliced
3 garlic cloves, smashed and peeled
2 tbs olive oil
kosher salt and black pepper
1/2 cup of this: 1/4 cup of red wine vinegar with water added up to the half cup line
4 cups beef broth for crock
3 tsp beef bouillon granules
2 tbs soy sauce
1 tbs worcestershire
Pull meat out of the fridge a half hour before you are going to work on it.
Heat olive oil in a large skillet over medium-high heat. Season both sides of the roast with salt and pepper. When the pan is hot, sear each side for 3-4 minutes. For those of you out there like me who like to skip the searing step because it'll be fine without it trust me you want to do the sear here.
Add a smidge more olive oil and throw the onions in for 3-5 minutes or until soft. Remove. Deglaze the pan with the red wine vinegar concoction, scraping up all the brown bits.
Add to a large crock: roast, onion, garlic, red wine vinegar situation, soy sauce, Worcestershire, bouillon granules, and pour the beef stock over all of it.
I cooked it on high for four hours, but you can certainly do low for eight.
Remove meat and shred with forks, add back to liquid. Serve on crusty rolls.
Despite the title, I do not dip the sandwich in au jus because I hate soggy bread but by all means, have at it.
Haikuesday
At a loss name-wise.
when i dip you dip we dip
seems appropriate
