Perfect Pot Roast

I love Sunday dinners. Wonderful smells. Lots of hectic people gathered around the table, together, relaxed (HA!), sharing a meal. Laughs, wine, stories, and lots of eating.

Well, that is, unless you are the COOK! You are usually the one, in the kitchen, sweating, juggling pots and pans and ingredients trying to make this relaxed family dinner come off without a hitch.

Seriously not easy. And how did I get to be the sweating in charge person? I don’t remember signing up for this. Oh, yes, I would LOVE to be the chief cook and bottle washer. So much more fun than being the (insert sport here) watching, when is dinner ready asking, unwashed masses who think it appears out of a cloud of pink smoke!

Wow, we just got really far afield here.

So, you want to have this wonderful, stress free, family dinner. The Pioneer Woman‘s Perfect Pot Roast may be your answer. Simple. Hearty. Slow cooking. Not many ingredients, and not a lot to do to the ingredients.

I love this cookbook. Simple, good food that doesn’t leave you trapped in the kitchen trying to disseminate a recipe.

  • Salt and freshly ground black pepper
  • One 3 to 5-pound chuck roast
  • 2 or 3 T olive oil
  • 2 whole onions, peeled and halved
  • 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
  • 2 1/2 C beef broth
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme
NOTE: Cut the onions in half from root to tip.

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, add about 1 C beef broth to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

NOTE: So yummy. I served this with mashed potatoes, green beans and biscuits.

NOTE: This must have been good. The only sounds at my table were forks on plates, no talking. Sometimes a really good thing!

Malted Milk Chocolate Chip Cookies

It’s been way too long.

I think I finally have this Mac figured out – sort of!

The longer you are away the longer it takes to get back into the blogosphere.

Most of you have been encouraging and patient. Some downright nasty (see my middle finger sticking up at you WHILE I type – I am multi-talented)

If I have to get my mind wrapped back around blogging, I may as well start with cookies! It’s the starting that’s the most discouraging. Once you get into the kitchen and get all the ingredients ready, start sifting and stirring, you realize just how much you miss the kitchen, the smells, the sounds, and definitely the tastes.

What better place to get my feet wet again than with Ree Drummond’s easy-breezy, comfort style of cooking and baking.

These cookies are so good. The malted milk powder gives it a wonderfully nostalgic taste of Whoppers. The cookies are chewy and crisp. An absolutely perfect bite of cookie!

  • 2 sticks unsalted butter, softened
  • 3/4 C light brown sugar
  • 3/4 C granulated sugar
  • 2 eggs
  • 2 t vanilla extract
  • 1/2 C (rounded) malted milk powder
  • 2 C all-purpose flour
  • 1 1/4 t baking soda
  • 1 1/4 t salt
  • One 12 oz. bag milk chocolate chips

NOTE: The second time I made these I tried semi-sweet chips. Didn’t like them as much! The milk chocolate and malted milk powder keep that Whoppers taste to the cookies.

Preheat the oven to 375 degrees.

Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.

In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.

Drop by cookie scoopfuls onto a baking sheet lined with parchment. Be sure to leave plenty of space between the cookies, they spread out A LOT. Bake for 9 to 11 minutes. The cookies will be very flat and very chewy.

 Allow to cool slightly before removing from pan with a spatula.

WOW! Were these a great place to start! These are definitely going in the cookie rotation!

Top Hats

I am very late to the Pioneer Woman bandwagon. Not sure why. I love her recipes and style of cooking. Might have to do with my general aversion to blogs for such a long time. I still find it amazing when I look at my stats each day that people actually stop by here and read my blog!

Anywho … I was gently lulled into my affection for the Pioneer Woman.  Watching her one morning on the Food Network she made Egg in a Hole. This recipe opened the flood gates of memories for me. My Aunt used to make this for me when I was little. She called them Top Hats. It has always been one of my absolute favorite breakfasts. So comforting.

Thank you Ree for reminding me of this childhood favorite.  This was included in The Pioneer Woman Cooks – don’t have it? Get it! There are some great recipes in here!

Breakfast doesn’t get easier than this. Whether you call this Egg in a Hole or Top Hats or Bird’s Nests, make them! They will quickly become a favorite of your family!

  • 1 slice of your favorite kind of bread
  • 1 tablespoon butter
  • 1 egg
  • Salt and freshly ground black pepper
  • dash of tabasco (optional)

With a biscuit cutter or the rim of a glass, cut a hole in the center of the slice of bread. This disk forms the “hat” part.


Heat a skillet over medium heat and melt in the butter. When the butter is melted, place the piece of bread and the hat in the skillet. As the bread and hat begin to turn golden brown, crack the egg into the center of the hole. Salt, pepper, a dash of tabasco, if using.


Cook until the egg sets a bit on the bottom, about a minute.  After the minute, flip it over with a spatula and salt and pepper the other side.

Move the whole piece of toast and the hat around the skillet, soaking up all of the butter. Let cook until the yolk still feels soft.

YUM! And don’t let anyone steal your hat! That’s the best part!