Pot Roast

This is my first pot roast, however, pot roast as I found out, is basically braising meat over low heat over a long period of time. I've mostly braised brisket or short ribs, but this time I used a cut of meat that was foreign to me – eye round roast. I've always seen it at the grocery store but never cooked with it. It's a somewhat tougher piece of meat and that's why it must be cooked long and low. Long and low –yummm. The meat was tender and falling apart at some parts, especially the bottom. I love the fallen apart saucy mess at the bottom of the crock pot, I usually eat that first while slurping up the sauce.

This recipe has very minimal ingredients: water, red wine, soy sauce, sliced onions and brown sugar.  Oh and garlic, can't forget that. Mine came out a tiny bit salty because I salted the meat and added soy sauce, which already constitutes enough salt. So, don't salt your meat beforehand. All you do is dump the water, red wine, soy sauce, onions and brown sugar in the crock pot with the meat, set on low and 10 hours later you will have a saucy roast beef. It is best eaten the next day, but the day of is fine as well.

Pot Roast

2.5 - 3 lbs eye, top or bottom round roast

1 cup red wine

1 cup soy sauce

1 cup water

1/4 cup brown sugar

1 onion, sliced

2 garlic cloves

1 Slice onion into half moon slices and throw it in the bottom of the crock pot. Take one of the garlic cloves and slice very thin, put aside. Mince the other clove and throw in with the onions. 

2  Pour in the wine, water, soy sauce and brown sugar over the onions and garlic.

3 Pierce a few slits around the meat and insert the garlic slices in each one.

4 Drop the meat in and cover. Set on low for 8- 10 hours.

Braised Leeks

If the mere thought of turning on your oven this summer makes you cringe, then this recipe is for you! This vegetable dish can easily be tucked into your toaster oven and only takes 20 minutes to braise. And let me tell you, it is SO worth it. Leeks are usually hidden in soups, sauces, or casseroles. It has a milder onion flavor and is extremely versatile. This dish really showcases the leeks for who they are! Braising allows the leeks to breakdown and become sweet, smokey, and so tender you could eat with a spoon.

Braised Leeks

3 leeks

Kosher Salt, freshly ground pepper

olive oil

1/2 cup chicken stock (or vegetable stock)

Lemon zest of 1 lemon

1/2 tablespoon dried thyme

1 teaspoon breadcrumbs

1 Preheat oven to 425 degrees

2 Trim of the dark green stalks and the roots. Slice the leeks in half lengthwise.

3 Place leeks in a bowl of cold water, cut side down to release the dirt between the folds. Most of the dirt will collect at the bottom of the bowl. This will take about 10 minutes.

4 Dry the leeks with a paper towel and season, cut side up, with salt and pepper

5 Prepare a pan with some olive oil over medium heat. Place the leeks cut side down and let brown for 5 minutes. The leeks should sizzle when on the pan.

6 Transfer the browned leeks, cut-side up, to an oven-safe dish small enough to fit into your toaster oven.

7 Pour the stock over the leeks and top with thyme, lemon zest, a little more salt, and bread crumbs.

8 Braise for about 20 minutes until the leeks are tender.

If you are wondering what to serve the leeks with, it really can go with anything — chicken, fish, meat. Thats the beauty of leeks. Versatility. I served this veggie style with a hard boiled egg and some sauteed garlic spinach. It was oh so satisfying and delicious!