Someone I know said today that her daughter was in heaven. It was a little alarming until we realized she was talking about how excited this girl is about Christmas.
Well, we had a little heaven here at our house last night. It was basically about slow-cooked beef in red wine.
Pot roast with red wine, Yorkshire pudding and rich gravy
3 lb. chuck roast
1-2 tsp olive oil
salt and pepper
2 c. red wine
1 c. flour
1 c. milk
2 large eggs
1/2 tsp. salt
1 c. water
1 tbsp. corn starch
Season roast with salt and pepper. Brown in olive oil over medium heat in a large pan. Pour in 2 c. wine. Boil until you are satisfied you have boiled off enough alcohol. Somebody somewhere online had a formula for this, but I am disremembering it on purpose.
Cover pan and transfer to 325-degree oven . Roast about 3 hours, turning once halfway through cooking, if you remember, if you're not in Sunday School at that point. (3 hours = ideal cooking time for a Mormon Sunday dinner. Church takes that long, and we are lucky enough to live only moments away from the chapel.)
Take out the meat and remove it from the pan let it rest. Turn up the oven to 450 degrees.
Spoon 2 tbsp. drippings from the roasting pan into a 9x9-inch baking pan and place into oven. Beat milk, flour, eggs and salt together with a wire whisk. Pour into baking pan. Bake in 450-degree oven 18-23 minutes. It will puff up, then deflate after you take it from the oven.
While the Yorkshire pudding is cooking, carve your roast. Then heat remaining drippings to boiling. In a tightly covered container, shake together the water and cornstarch. (A sippy cup works great if you hold your finger over the spout. Just a tip from my world.) Pour slowly into drippings while stirring. Cook over medium heat until thickened.
Tender meat, hot Yorkshire pudding, tasty gravy ... It's the Platonic ideal of Sunday dinner. Also, it's relatively cheap, and though it takes some time, it's anything but difficult. Peas on the side make it complete.