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Goddess Cooks

~ ….unearthly delights to feed your soul!

Goddess Cooks

Tag Archives: chuck roast

Braised Beef with Port, Red Wine, Dried Cherries and Orange

08 Thursday Apr 2021

Posted by The Gourmet Goddess in Beef, Cherries, Dried Fruit, Gluten Free, Instant-Pot, Make Ahead

≈ 4 Comments

Tags

allspice berries, arrowroot, bay leaves, chuck roast, dried garlic, dried sour cherries, herb sprigs, ketchup, onion, orange zest strips, port wine, red wine

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This is an extraordinary pot roast.  I was thinking about our trip to Portugal and remembering some of the fabulous meals we enjoyed, hence the Port, the oranges and the cherries.  This seemed like just the thing to use for our Zoom dinner with friends to celebrate getting the vaccine.  Everything is relative and one has to find joy in the little things. Continue reading →

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Julia’s Boeuf Bourguignon, Almost!

07 Friday Feb 2020

Posted by The Gourmet Goddess in Beef, Carrots, Main Course, Make Ahead, pearl onions, Pressure Cooking, Slow Cooker, Wine

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Tags

bacon, bay leaves, beef stock, brandy, butter, Carrots, chuck roast, full-bodied red wine, Garlic, ketchup, Mushrooms, olive oil, pearl onions, roasted garlic, Thyme, tomato paste, Worcestershire sauce

Boeuf Borguignon is THE quintessential beef stew.  And Julia Child’s is the best.  I’ve been making a version of this for decades and it’s never failed me.  Don’t let the list of ingredients spook you.  The Goddess has changed a few things, and nothing seems to have suffered for it.  Continue reading →

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Dom Pedro’s Pot Roast

13 Sunday Oct 2019

Posted by The Gourmet Goddess in Beef, Brazilian, Gluten Free, Main Course, Make Ahead, Pressure Cooker

≈ 1 Comment

Tags

chuck roast, cocoa, coffee, fire-roasted tomatoes, Garlic, green olives, hearts of palm, honey, lime juice, olive oil, onion, orange juice, pearl onions, Spices

Who the hell is Dom Pedro you’re asking?  And what does he have to do with pot roast?  The Portuguese-born Dom Pedro I was the first ruler of the Empire of Brazil back in the 19th century.  He has nothing to do with pot roast per se, but here we join together some of the best of both Portuguese and Brazilian flavors, for a winning combination.  Continue reading →

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Croatian Braised Beef (Dalmatinska Pašticada)

16 Saturday Sep 2017

Posted by The Gourmet Goddess in Beef, Braising, Garlic, Gluten Free, Herbs, Main Course, Make Ahead, Slow Cooker, Stock/Broth, Vegetables, Wine

≈ 6 Comments

Tags

apple cider vinegar, bacon, bay leaves, broth, brown sugar, Carrots, chuck roast, Dijon mustard, dried figs, Garlic, herbs, lemons, Medjool dates, olive oil, parmesan cheese, parsnip, pearl onions, Prunes, red wine, Spices

Croatian Braised Beef (Dalmatinska Pašticada)I was reading a blog the other day, and I ran across something called Pašticada.  So, what’s this about?  Not being Croatian, this was new to me, but from what I was reading, this dish is a pretty big deal.  For the non-Croatian palate, this may seem like an odd combination of flavors to use with beef—lemons, nutmeg, cloves, prunes and other dried fruit—all braised slowly in red wine and plum brandy.  Continue reading →

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Cuban-Style Pot Roast, Deconstructed (Boliche Deconstruido)

16 Saturday Jan 2016

Posted by The Gourmet Goddess in Beef, Cuban, Gluten Free, Latin Food, Main Course, Slow Cooker

≈ 1 Comment

Tags

bell peppers, chorizo, chuck roast, espresso, Garlic, Ham, olives, pearl onions, red wine, Spices

Cuban-Style Pot Roast, DeconstructedLast year I shared my recipe for one of The Spicy Honey’s favorite dish, Boliche, the Cuban version of pot roast, with cubes of good things stuffed in the middle of it.  This isn’t that.  Boliche is wonderfully tasty; it is using the eye of the round.  But, I have a chuck roast.  So why, The Goddess asked herself, not make pot roast, using the same ingredients, just not stuffed into the hunk of meat?  Continue reading →

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Mother’s Pot Roasted Perfection

28 Sunday Dec 2014

Posted by The Gourmet Goddess in Beef, Comfort Food, Gluten Free, Make Ahead, Vegetables

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Tags

beef, chuck roast, gravy, Mushrooms, red wine

Mother's Pot Roasted PerfectionFor us, pot roast is winter.  It offers such a bang-for-your-buck flavor-wise, with its warm, rich flavor, its rib-sticking meatiness and it’s just so simple to prepare.  It is truly the perfect Sunday dinner, on a cold winters day.  And not to be forgotten, the house smells fantastic and you can spend the afternoon doing a jigsaw puzzle.   Continue reading →

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