Deuteronomy 28:7 The LORD will grant that the enemies who rise up against you will be defeated before you. They will come at you from one direction but flee from you in seven.
Today is one of those days that I absolutely needed to read Deuteronomy 28 and hang on to the words with both hands. I got up feeling great and looking forward to Baked Oatmeal (have I mentioned how much I love this stuff?!!) Then I thought I would make a quick loaf of bread for lunch sandwiches. But sometime during the middle of the bread making my food processor acted up. This caused the bread to be half kneaded. No problem, I will just do it the old-fashioned way and actually knead it myself. About half way through that I remembered that “I forgot” the wheat gluten. No problem, I’ll just add it now. Then the phone starting ringing, heaping one coal after another upon my head. In hindsight, the oatmeal was great, you CAN’T add wheat gluten later, and sometimes my bread doesn’t turn out in time for lunch! As for the phone calls — well, the Lord says if we are obedient he will cause our enemies (or problems, in this case) to be defeated and they will attack us from one direction and flee from another. If you ever have a day like mine has been, remember to read Deuteronomy 28 and rejoice in the knowledge of knowing the Lord does promise to bless all the work of our hands (v12).
And just in case you think I really am off my rocker today with Pot Roast in the summer, let me tell you – this one is worth heating the kitchen up for. I just had a hankering for beef. We don’t eat much beef, so when we do I want to make it worthwhile. The red wine in this recipe mixes with the broth and meat juices to create a full flavor richness that you can only get when slowly baking this beef allowing the flavors time to meld. Oh, and the sun dried tomatoes — well, you gotta try it! I hope you like it as much as we do!
|Balsamic Glazed Pot Roast|
|3 1/2 – 4 lb. chuck roast|
4 Tablespoon oil to start – plus 2 Tablespoons oil
1-2 large onions, coarsely chopped
1 (3 oz.) package sun-dried tomatoes
1 1/2 cups beef broth or stock
1/3 cup balsamic vinegar
2/3 cup red wine – whatever you have on hand
3 cloves garlic, minced
1/2 teaspoon smoked paprika
2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons flourPreheat oven to 350 degrees.Trim the chuck roast, removing large strands of visible fat and cutting the roast into 6-8 pieces (3-4 pieces if using a smaller roast).
Add the meat in a single layer and brown for 3-4 minutes on each side (meat may need to be browned in 2 batches). Remove the meat to a plate.
Add the flour and stir. Add the beef stock and deglaze the pan by scraping up any brown bits that have formed on the bottom of the pan (they have intense flavor).
Lay a piece of aluminum foil on top and carefully press down until it touches the entire surface of the pot roast. Tightly seal the edges of the foil, crimping them over the top of the dutch oven.
Serve with mashed potatoes and some fresh vegetables from the garden!
Substitutions: Try experimenting with different combinations of liquids and spices. 2 cups of liquid and a few teaspoons of spices for a 4 lb. roast is a good rule of thumb. Water, red wine, beef broth or stock, and beer are are excellent liquid choices. Garlic, rosemary, thyme and paprika (sweet or smoked) make wonderful spice additions to your roast. Salt and pepper is always a must.
Note: This recipe called for one (8 oz.) package sliced baby bella mushrooms. I don’t really care for mushrooms so I left them out — but for most people this would be a fabulous addition!