It’s not often that S makes something in the kitchen. It’s not that he doesn’t know how or doesn’t like to cook. I’m just usually the one making the menu and hogging the counter space. *snort* I mean, we have a one butt kitchen. So, it’s not all that easy for BOTH of us to be in there cooking.
I will plan the weeknights, for the most part. Sometimes I ask him what he wants if I can’t think of anything, but usually Sunday is OUR day to cook something tasty that’s easy to throw together on the weeknights. It’s almost always comfort food or some kind. Last weekend it was the barbecue ribs; also an S creation. They were YUMMY! You should check them out. I can’t wait to see what’s on the menu for this Sunday!
Our weekends have been busy with wedding prep. Whaaa? You didn’t know we were getting married?? *snort*
S is a GOOOOOOD cook! He has serious skillz and can make a meal mean. He has some really creative ideas, too. I love it when he’s in there whipping something up for us to eat. I am sous chef, sometimes, when he does that. Like for the roast, I prepped the garlic, thyme, carrots, and potatoes. Got the pot on the stove ready to go. Opened the broth for him. Stuff like that. That’s when I just fall in love with him again. I cannot imagine the rest of my life without him.
Okay…sickening sweet newlywed stuff is over. I’ll leave ya with his tasty as all get out recipe!
- 2 pounds chuck roast
- 6 cloves garlic, peeled
- 1 teaspoon extra virgin olive oil
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups potatoes, peeled and cubed
- 2 cups baby carrots, chopped
- 1 whole onion, peeled and quartered
- 4 cups fat free beef broth
- Preheat oven to 350.
- Cut 3 cloves of garlic into slivers. Make slits in the roast and insert the slivered garlic into the roast. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat a Dutch oven over high heat and add oil; swirling to coat. Brown roast on all sides.
- Chop remaining garlic and add to pan along with onions, carrots, potatoes, thyme, beef broth and salt and pepper.
- Bake at 350 for 2 to 2 1/2 hours or until tender.