The weekend is finally coming to an end … and what a weekend it was! Today was fairly relaxing, and I got a TON of productive things done around the house. The Husband did a bunch of activities with Nicholas and my stepdaughter today, which was a great help to me, so I could get caught up on a few things. Gotta love that.
Decided to make a pot roast for dinner tonight, served with some potatoes and carrots, and a spinach salad to start. The roast was simple to make, and a perfect Sunday night meal. The gravy was very flavorful … even the dogs were happy. I took a recipe I found on the internet and made some changes to it. For the spinach salad, I made a shallot vinaigrette dressing — it was quick, easy and tasty; a great recipe to have in your collection. It comes from Dave Lieberman.
This week is shaping up to be another busy one — no surprise there. Company coming for dinner Tuesday, Supper Club Thursday, flea market Saturday and possibly one other dinner party thrown in for good measure. And because of that kind of schedule, early to bed tonight. Gotta get ready to catch the good Sunday night TV show line-up. :)
Slow Simmered Beef Roast
4-pound beef chuck roast
4 tablespoons flour
Montreal steak seasoning
2 tablespoons vegetable oil
1/4 cup soy sauce
1 package dry onion soup mix
6 carrots, cut in 2-inch pieces, peeled
3 large onions, peeled and quartered
3 cups quartered red new potatoes
Lightly coat beef with about 2 tablespoons flour and sprinkle with Montreal steak seasoning. Brown meat on all sides in hot oil in Dutch oven or large heavy saucepan. Combine soy sauce and 1/4 cup water and pour over beef. Sprinkle dry onion soup mix over beef. Cover and simmer for 1-1/2 hours. Add carrots, onions and potatoes; cover and simmer for 30 minutes longer, until vegetables are tender. Meanwhile, blend 2 tablespoons flour with 1/4 cup of water. Set aside. Remove beef and vegetables from pan; keep warm. Stir flour mixture into drippings until blended. Bring to boil and cook, stirring, until gravy thickens. Slice beef across grain and serve with gravy and vegetables.
Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette
1 package triple-washed spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil
A few pinches sugar
A few pinches salt
1/2 cup olive oil
1/4 cup sherry vinegar
1-1/2 tablespoons stoneground mustard
2 small shallots, minced
Kosher salt and freshly ground black pepper
1 small wedge Gorgonzola, crumbled (about 2 ounces)
Preheat oven to 400 degrees F. Place spinach in serving bowl. Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside. Make dressing by combining olive oil, vinegar, mustard, shallots, salt and pepper in a bowl and whisking together or place in sealable container and shake. Toss spinach with dressing, Gorgonzola and pecans. Serve.