Roasted Cauliflower

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My First Attempt at Pot Roast

Ever since my last birthday at Jar Restaurant in Los Angles, I have  been dreaming about their pot roast.  They are known for it!   I have this recipe I found online and it turned out well!

Jar’s Pot Roast

From: Chef-owner Suzanne Tracht of Jar Restaurant.

Makes: 3-4 servings.

½ cup vegetable oil

1 short rib, about 3-5 pounds, denuded  (I used a grass fed, organic beef chuck roast)

Salt and black pepper to taste (I added a bit of seasoning salt too)

4 carrots, peeled

2 large onions

1 bunch celery

½ bulb garlic (does not need to be peeled) (I smashed mine)

1 bay leaf

1 cup sherry (I used red wine since I did not have sherry on hand)

2 quarts chicken stock


1. Preheat the oven to 350 degrees. In a large pan, heat the oil to just under the smoking point. Season the meat liberally with salt and pepper. Sear both sides of the short rib in the pan until the exterior is dark and crisp. Remove the meat from the pan and reserve.

2. Pour the oil from pan into heatproof container to cool and discard it. Using the same pan, add the sherry and reduce it by half.

3. Peel and rough chop the carrot, onion and celery. Place the vegetables in a large braising pan with the bay leaf and garlic. Place pot roast on top of the vegetable mixture. Pour reduced sherry on top of roast and add enough chicken stock to cover ¾ of the meat. Cover with foil and roast for 3 hours.

4. After 3 hours, remove the pan from the oven and let the roast cool down. After pot roast has cooled slightly, you can strain the jus (or sauce) from the vegetables, mix with caramelized onions and roasted carrots and serve the roast with the vegetables and sauce. (This last step is optional).

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Bacon Wrapped Water Chestnuts


1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans water chestnuts


Pre-heat oven to 350 degrees F (190 degrees C).

In a small saucepan, combine brown sugar, Worcestershire sauce, and ketchup until combined

Cut bacon in thirds. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9×13 inch baking dish.

Bake the water chestnut wraps for 15 minutes.

Remove wraps from the oven and drain some of the grease out of the pan.

Dip wraps in the sauce.

Bake for 35 more minutes.

Recipe via:

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