For this weeks dinner I tried a new pot roast recipe from Ina Garten. After browning the dredged roast and removing from the pan, onions, carrots and fennel are sauteed in the same pot. Then red wine, chicken broth, garlic, salt, pepper and a little cognac are added. Back in goes the roast with a bundle of rosemary and thyme, to cook for 3-4 hours.
Once the roast is cooked and removed to the cutting board, half of the remaining liquid and vegetables are pureed in the cuisinart, then added to the pot with a little flour and butter
to make a yummy sauce. It was a tasty change from my usual simple pot roast and one we both liked, it is definitely one I'll do again.
Once the roast is cooked and removed to the cutting board, half of the remaining liquid and vegetables are pureed in the cuisinart, then added to the pot with a little flour and butter
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