it's fall -- big eating time.
Saturday, I decided to make a roast... they're easy, and generally turn out edible, despite any odd mixes of veggies you might put in.
For those of you wanting a nice enameled cast-iron dutch oven -- check the Meijer nearest you for clearances -- 7qt cost me $24, and the 4.5qt was $19 -- much cheaper than I've usually seen them, even at TJ Maxx or Marshall's.
I started with one 2.4lb and one 1.2lb cuts of beef, a plate of flour, and a jar of McCormick Montreal Steak Seasoning. I seasoned the beef heavily on one side, flipped it into the flour, seasoned the other side, and then flipped it again, breading the beef on all sides, with the spice rub underneath. (Note to everyone else, cut into chunks first, for maximum coverage of spices and flour -- the flour will thicken the juices.)
In my 7-qt dutch oven, over a burner on high, I seared the meat on both sides in a little oil. Very little oil. I then removed the beef, turned the heat off, and started filling the bottom of the oven with the veggies.
I started with both a small drained and large undrained can of potatoes. Then added a large can of whole peeled tomatoes. Then a 1lb bag of frozen "stew veggies" and about 2 cups of chicken broth (I didnt have any beef broth.). When those were in, I added the beef, cut in large portion-sized chunks, and then added about a tablespoon of minced garlic, and a couple sticks of chopped celery. Then, I added the beef on top, and covered the veggies with water.
Then, I put the lid on, and shoved the whole thing in a 375-degree oven. About 2 hours in, I removed a quart or more of liquid, thinking it was going to be too watery. Nala made gravy out of more than half of the removed broth.
After about 3.5 hours, we had a really good roast. Next time however, I'll make sure I have carrots.