It’s time to pull out the fall decorations and get into the spirit of things! (Well, first I need to find all of the fall decorations. They are still in unpacked boxes in the basement. I guess that’s good motivation for me to get down there.) I think Fall is my favorite season of all. I’m usually so tired of the heat and humidity of summer, and it feels good to get the house changed over to a cooler season. I try to stay out of cute shops until I’ve decorated the house with the things I already have. Otherwise, I tend to practice selective amnesia and think I actually need to buy MORE fall decorations. (Because, really, there are such wonderful fall decorations out there, and each year seems to get better than the next.) Do you decorate for Fall? And have you started doing that yet?
Here’s a wonderful recipe to throw into the crockpot on a cool day. This originally came from kalynskitchen (great recipes on her blog), and I stumbled across it on Pinterest.
3-4 lb. boneless chuck roast
1-2 Tbl. steak rub (I used McCormick Grill Mates Montreal Steak)
black pepper to taste (I will leave this out next time. The steak seasoning was enough.)
1-2 Tbl. olive oil
1/4 cup water
2-3 large onions, cut into thick rings.
1 cup beef stock that you then cook down to 1/2 cup
1/2 cup balsamic vinegar
1/2 cup tomato sauce
Rub meat on both sides with steak seasoning (and black pepper, if desired). Add olive oil to a heavy skillet and brown both sides of the roast. Searing the meat will help to develop the flavor. The sugars and proteins on the surface undergo a change (called Maillard’s Reaction) that creates a richer, more nutty flavor. I browned each side for about 8-10 minutes.
Add the onion slices to your crockpot. The onions will help to hold the meat up out of the liquid for most of the cooking time, which is why you want to cut them so thick.
When the meat is done, add it to the slow cooker on top of the onions. In the pan where you browned the meat, deglaze the pan with 1/4 cup of water, scrapping off all of the browned bits. Add the reduced beef stock, balsamic vinegar, and tomato sauce to the beef stock. Pour on top of the pot roast and cook on low for 6-8 hours, until meat is tender.
I made that a couple of weeks ago, and typing up the recipe makes me want to make it again. Yum. Off to the store for ingredients.
Have a great long weekend! Remember, Monday is a No-Mail-Monday here, so we’ll be busy getting all of your weekend orders out to you on Tuesday. I’m not sure if we’re doing a Monday Update or a Tuesday Update next week. I’ll blog on Monday if we put new things up, so keep an eye out.