This weekend was exactly what I needed. Super chill, lots of casual socializing, and great food! This weekend also marked the first official weekend of fall in our house, with the return of slow simmer Sunday! Yay! Blair took care of dinner and I whipped up a quick pumpkin dessert and everything was fantastic.
After brunch with Blair’s parents, we stopped at the grocery store for 2 chuck roasts and some veggies, and a corn bread mix. I also grabbed a few cans of pumpkin, because you can never have too much pumpkin. We also tried Stubb’s BBQ Beef Marinade for the first time. It was perfect for this dinner! It added some great flavors (soy, lime, and ginger) and a touch of heat (red pepper flakes). Mmmm. We marinaded the roasts for about 2 hours, then seared both sides in the dutch oven, and deglazed the pan with sweet red wine. We added potatoes, celery, sweet onions, carrots, and garlic in layers on the bottom of then pan, then laid the roasts on top with 2 cups chicken stock. Then, simmer and walk away for a few hours!
Blair also baked some amazing cornbread muffins from a mix with extra butter and 1/2 of a can of corn. He sprinkled brown sugar on top and caramelized it a bit before serving. They were so much butter than plain old cornbread muffins!
I was in charge of dessert, and was determined to use some pumpkin, but weirdly enough we lacked a lot of key ingredients for mousse. So I settled for a boring pudding. That was delicious and super easy.
Add in some Octoberfest and Starr Hill Boxcar and I’m all full of love for fall.
Oh! And of course no week would be complete without a PR! We learned this morning that dogs are awesome fake treadmills! We took the girls on our 5K this morning and finished in 25:05! A full minute and 14 seconds faster than earlier this week with an 8:12 average pace. Not bad after a night of beer and sweet potato chips! Our next goals are to get our 5K under 24 minutes and start increasing our distance. I’m trying to talk him into a race, but he’s not sold. Yet. 😉
Slow Cooker Chuck Roast and Veggies
Very generously serves 4.
– 2 chuck roasts
– 1 bottle Stubb’s BBQ Beef Marinade
– 2 large sweet onions, thickly sliced
– 1 bag of baby carrots, whole
– 1 quart small red potatoes, whole
– 1 bunch celery, thickly sliced
– 4 cloves of garlic, quartered
– 1/2 cup red wine
– 2 cups chicken broth
Marinade beef for 2 hours. Heat olive oil in a dutch oven, sear beef on both sides, remove from pan. Deglaze with 1/2 cup red wine. Layer potatoes, carrots, onions, celery, and garlic in pan, then place beef over top. Add chicken broth, cover, and simmer ~3 hours or until beef is tender and falls apart. Eat until almost bursting. Relax.
Generously serves 4. Adapted from Very Best Baking.
– 1 package vanilla pudding mix
– 12 ounces light vanilla soymilk
– 1 can pumpkin
– 1/2 teaspoon cinnamon
– 1/2 teaspoon allspice
– 1/2 teaspoon ginger
– Chocolate shavings
– Chocolate sauce (Keswick Vineyards Norton Chocolate Sauce is to die for)
Combine pudding mix and soymilk, whisk together for 2 minutes. Refrigerate for 5 minutes. Dig through the cupboard to find spices. Add 1 can of pumpkin to the pudding mix, then stir in 1/2 teaspoon each of cinnamon, ginger, and allspice. Spoon into serving dishes and refrigerate until serving. Top with chocolate shavings and chocolate sauce. Yum!