• Therese Ludwig

Dreaming of Cooler Weather...

Updated: Oct 20, 2020

Fall is my favorite time of year! From the cozy weather, falling leaves, decorations, pumpkin spice EVERYTHING... but most importantly the food! Oh, the food in the fall, I could go on and on about my favorite dishes.

The hot summers here in Arizona sometimes stifle my creative culinary heart. As soon as August hits I'm dreaming of the cooler weather, and the cozy meals. I mean three months of 100+ heat is enough already, right?

Today I want to talk about one of my all-time favorite fall dishes to get us all in the mood. I'm going to crank up the AC and grab a fuzzy blanket to dive into this culinary adventure!

Ever since I was a little girl, I loved cooking. My Mom, the best cook in the world, I kid you not; would create masterful dishes that would feed our souls. You could always count on a warm meal when you got home. We were incredibly blessed to have that as kids, and now as adults with our own families. The one dish that was always my favorite and made its way back into the kitchen once the weather started cooling down was the Pot Roast with roasted vegetables, creamy mashed potatoes, buttered corn, rich beef gravy, and fresh crisp coleslaw. It sounds so simple yet, it is a complete masterpiece! My mom calls this my "death row meal". You know what? She is 100% correct. This would absolutely be my last meal here on this earth. To this day, my birthday request when my Mom has us over for the family celebration is that dang Pot Roast.

Now I feel it is my responsibility to share some of the secrets to creating this soul soothing dish.

Secret #1: Ask my Mom to make it for you. HA kidding... kinda. OK seriously now, get that baby started in the morning and slow cook it alllll day! Take your chuck roast and rub it down with salt, pepper, onion and garlic powder, a touch of brown sugar, couple tablespoons of flour, and sear it off in a hot pan to get some gorgeous caramelization going.

Secret #2: Get that crock pot out so you don't have to worry about it all day! Place the seared meat into the crock pot and pour a couple cups of beef stock in there. Chop some carrots, celery, onion, and potatoes into large chunks and throw them in there too. Finish with a couple bay leaves, more salt, pepper, onion and garlic powder, and a touch of Italian seasoning. I also enjoy a splash of red wine for a richer beef gravy.

Secret #3: Cook for hours low and slow until the meat is fork tender. Make some fluffy mashed potatoes to go with the succulent meat and flavor packed gravy. The best part about this dish is its simplicity and elegance.

Bonus Secret: Truly the most important secret I can share with you is to create this dish or any dish for that matter and enjoy it with your beautiful family! Moments around the table with the people you love are the most cherished in my book. Create those memories, and sweet moments as often as you can!


Beef Pot Roast:

3 lbs. Chuck roast

2 TBS. All purpose flour

2 tsp. Kosher salt

1 tsp. Black pepper

1 TBS. Brown sugar

1 tsp. Onion powder

1 tsp. Garlic powder

1 TBS. Dijon mustard

2 TBS. Olive oil

1 Yellow onion, cubed

3 Large carrots, in chunks

2 Celery stalks, in chunks

2 Yukon gold potatoes, peeled and chunked

4-6 Garlic cloves

12 oz. Beef stock

2 Beef bouillon cubes

2 Bay leaves

3 oz. red wine

1 tsp. Italian seasoning

1 Sprig of rosemary

Additional salt, pepper, onion powder, garlic powder to taste

  1. Mix all the spices, flour, sugar, and Dijon together. Pour mixture on to the chuck roast and massage all over the meat.

  2. Heat a large saute pan with the olive oil. Once the pan is really hot, sear the seasoned roast. Be sure to sear and caramelize all sides of the meat.

  3. Place seared meat into a crock pot or dutch oven.

  4. Add onion, carrots, celery, potatoes, and garlic into the crock pot. Push them around the sides meat. Pour in stock and red wine. Finish with bouillon cubes, bay leaves, Italian seasoning and sprig of rosemary.

  5. Close the lid to the crock pot or dutch oven and cook on low setting for 6 hours or until fork tender.

  6. Add additional salt, pepper, onion, and garlic powder to taste.


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