Pot Roast and Rolls

I always look forward to making meals with lots of veggies. Yes, they are tasty and healthy and all that. But the real reason I love veggies is because I get to chop them up on my butcher block. Is that immature?? It's so relaxing. I could stand in my kitchen all day cutting up veggies. Meat is a different story though. I love to eat meat, but working with it is probably my least favorite thing about cooking. I am a bit of a germ freak. Meat never touches my butcher block. I always use a plastic board, which is far, far away from my wooden board and then I disinfect everything when I'm done. It's so stressful that I reserve veggies to chop, just to calm down. :) No, I'm kidding!! Or am I? hehe

Chop the veggies on your gorgeous butcher block. 

Brown the meat, be patient and you will be rewarded. :)

Add the veggies, herbs and cover.

My favorite thing about this meal is the way it makes the house smell while it's cooking. Wow, my husband and I actually stood in front of the stove staring at it, hoping it would finish faster.

Tyler Florence Pot Roast

Original Recipe: Tyler Florence, Tyler's Ultimate

Serving Size = 8 (My Serving Size = 3)

• 1 (3-4 lb) piece of beef chuck roast, trimmed of excess fat (I used 2 lbs)
• Salt and Pepper
• 3 tablespoons olive oil (Too much in my opinion, I just coated the bottom of the pan)
• 1 can crushed tomatoes (I used whole)
• 1 cup water
• 2 yellow onions, halved (1 onion, cut into big chunks)
• 2 cloves garlic, chopped
• 1 bunch baby carrots (a big handful)
• 2 celery stalks, sliced
• 1 cup button mushrooms, sliced in half (I used stems and all)
• 2 sprigs fresh rosemary (1/2 teaspoon, dried)
• 4 sprigs fresh thyme (1 teaspoon, dried)
• 2 bay leaves

*Note: You might want to increase the rosemary and thyme by 1/2 teaspoon.

1. Season the meat with salt and pepper. In a large Dutch oven (or any heavy pot with a tight fitting lid) heat 2 tablespoons of oil over moderately high heat. Brown both sides of the meat, take your time and make sure a nice crust forms. 
2. Pour in the tomatoes and water. Scatter the vegetables and herbs on top and around the pot roast. Add salt and pepper. Drizzle with the remaining oil (I didn't).
3. Cover pot, reduce heat to low (between low and medium-low). Braise for about 3 hours, basting every 30 minutes with the pan juices. Since I had less meat, mine took about 2 1/2 and I did not need to baste the meat, it was covered in liquid. The beef should be fork tender.
4. When done, serve on a platter with veggies and juices.

Place the rolls on a baking sheet, point side down.

After rising for 1 hour, bake in the oven until golden.

Serve!

These rolls are very light and soft. If you add the full-amount of sugar, it will create a sweet roll. It shouldn't be too sweet though. I cut the amount in half, and the sugar wasn't noticeable at all, which is what I was looking for, so it worked out.

Dinner Rolls (originally sweet, but I cut back the sugar)

Original Recipe: D. West, Allrecipes

Serving Size = 16 rolls

• 1/2 cup warm water
• 1/2 cup warm milk
• 1 egg, lightly beaten
• 1/3 cup of sugar (I cut in half)
• 1/3 cup butter, softened
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour (I used bread flour)
• 1 package active dry yeast (2 1/4 teaspoons bread machine yeast, or active dry)
• 1/4 cup butter, softened

1. Place the water, milk, 1/3 cup butter, sugar, salt, flour and yeast into a bread machine (in the order recommended for your machine) and select the dough cycle.
2. When the machine finishes, remove the dough and cut in half. Roll out of piece into two 12-inch circles. Spread the 1/4 cup or softened butter over both circles. Cut each circle into 8 wedges each (it will look like pizza, I even used a pizza cutter). Starting at the wide end, gently but tightly roll each wedge and place on an ungreased baking sheet, point side down. 
3. When done, cover with a kitchen towel and place in a warm spot to rise for 1 hour. I usually turn the oven on for 1 minute or less, then turn it off and place the bread inside to rise.
4. Preheat the oven to 375F and bake for 10-12 minutes, until golden. (Original recipe suggests 400F, but I think that's too high for rolls).
5. Remove and serve.

Linking to: Hearth and Soul, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Dr. Laura's Tasty Tuesday.