So yesterday was a snow day here in the DC area. The hubby and I were as excited as school children! Everyone, kids and adults alike, got a snow day. You know what that means???? Time to cook some comfort food and pot roast and brownies definitely fit that bill.
We do not have pot roast often in our house, since my husband prefers foods that are not all cooked in one pot. For this reason I make him pan roasted potatoes on the side, this way he has something that is not soft and slow cooked. I personally like buttered noodles with mine...any excuse to eat pasta!
Since all the stores in the area were closed, it is a very good thing that I happened to have a chuck roast in my fridge and I always have ingredients to make brownies or cookies in the house. I don't generally buy cookies or goodies. My deal with myself is, if I want them bad enough, I have to make them myself. Unfortunately, or fortunately, depending on how you look at it, that is never a problem. If you too are in the mood for some simple soul warming comfort foods, look no further!
Chewy Brownies
1/2 cup flour
1/3 cup dark cocoa powder (you could use regular if you wanted also)
1/2 cup semi sweet chocolate chips (again, you could use milk chocolate if you prefer)
1/2 cup butter (salted)
1 1/8 cup sugar
1 tsp vanilla
1/4 tsp salt
3 eggs at room temp (can be quickly done by putting in warm--not scalding hot water for a minute or 2)
1/2 cup of pecans or walnuts, chopped (optional)
13x9 inch pan
cooking spray
Melt butter and chocolate chips together in microwave by doing 30-45 second intervals until it is mostly melted, whisk to combine them. Be careful not to keep them in the microwave too long; chocolate can seize up very easily. Whisk sugar, eggs and vanilla into chocolate mixture, set aside. In a separate medium bowl whisk together flour, salt and cocoa powder. Slowly stir the flour mixture into the wet mixture until just combined. Do not over mix or you will not end up with a chewy brownie. Pour into a pregreased or sprayed 13x9 inch pan. If desired add the chopped nuts on top. Bake for 15 to 18 minutes or until slightly puffed all over. They will appear to look sort of spongy and cakey, but they will fall and become chewy as they cool--if you have not overcooked them! Cool for at least 30 minutes. YUM!!!
Pot Roast time....
***Precursor: This pot roast is more my ode to Nanna, than Nanna's actual recipe, just putting that out their for my family who may read this and have comments. Pot roast just reminds me of Nanna because she always made the best! Unfortunately, I never asked her how she made hers before she passed away, but this is how I will imagine her to make it. So please don't burst my bubble, ok?
1 decent size chuck roast
1 large onion roughly diced or a few handfuls of pearl onions fresh or frozen if you have them
2 carrots large rough chop
2 celery stalks large rough chop
3 cloves garlic whole, just whacked with the back of a knife to peel off skin
3 thick cut or 6 thin cut strips of bacon
3/4 of a decent quality beer (why, because I drank the other 1/4)
1 cup beef stock
1 tbsp tomato paste
1 tbsp worcestershire sauce
Generous sprinkle of kosher salt and ground black pepper for the roast, and more to taste
4 small sprigs of thyme (if you do not have fresh you can use 1/2 tsp of dried)
Season both sides of the roast liberally with kosher salt and freshly ground black pepper, set aside. In a large pot cook bacon just until it begins to crisp and fat is rendered, remove to a plate and set aside keeping pot on stove. Place roast in hot pot with rendered bacon fat and sear for about 2 minutes per side, until nicely browned. Remove roast to plate with bacon, set aside. Add the diced onion, carrot, celery and garlic into the hot pot and cook for about 3 minutes. **Make sure not to allow the bottom of the pan to burn up, if this begins to happen, just pour the beer and liquids in early*** Pour in the beer, beef stock, tomato paste, and worcestershire, stir. Nestle the roast down into pot with the stock and veggies and top with the thyme sprigs. Bring to a boil then, cover and turn heat down to low to simmer. After about 2 hours of simmering, stir liquid and taste to check seasoning keeping in mind it will reduce a bit further and flavors will become a bit stronger, if needed salt and pepper to taste (maybe a 1/4 tsp salt and 1/4 tsp pepper). Simmer an additional 1 to 2 hours (so a total of 3 to 4 hours simmer time) or until meat is very tender when pierced with a fork. If it is not tender, it is not done. Serve with mashed potatoes, buttered egg noodles or pan browns (this is my family's way of saying roasted potatoes). Quick pan brown recipe follows.
Garlic Parmesan Pan Browns (only pictured on plate with next to carrots)
6 large yukon gold or red skinned potatoes medium diced
1 1/2 tbsp olive oil
1 tsp balsamic vinegar
2 cloves garlic finely minced
3 tablespoons freshly grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Toss all ingredients together and dump out onto a cookie sheet. Place in a 400 degree oven for 15 to 20 minutes, or until golden brown and cooked though.
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