Quoted from balletomane

Patty H, your pot roast sounds sumptuous! Licking my chops

Instead of using the Dutch oven, how can you brown the chuck roast? Also, what exactly is a chuck roast? Are there other parts I could use? And what kind of red wine do you recommend?

Thank you!  What a great compliment!

A dutch oven is nothing more than a pot that can go from the stovetop burner into the oven.  If you do not have a pot like this, I would brown the beef in a frying pan and put it into a pot that can go into the oven, saute the veggies in the same frying pan and set them aside in a bowl to add later.  Finally saute the onion and garlic in the same frying pan, add the wine and beef stock, jam and herbs in the frying pan and bring to a boil.  Once it boils for a few minutes (you want to boil off the alcohol and deglaze the pan), put it in the pot with the beef and put it in the oven.

If you can't get beef chuck, you could use a round roast, shoulder roast, rump roast.  Any cut of beef that you would use for a stew would be good.  In fact, you could even use cut up stew meat.

As far as the red wine goes, I go to the liquor store and buy the absolute cheapest 750 ml bottle of wine they have.  Usually I go for a merlot, cab, pinot noir or red zinfandel.  Something with a little zip to it!

This recipe can also be used with lamb shank, veal shank, oxtails, etc.  You can also add plum tomatoes and fresh parsley at the end, say 30 minutes before you remove it from the oven.  Be sure to remove all the seed from the plum tomatoes.

This is also a great recipe to make the day before.  Refrigerate it in the oven proof pan and reheat in the same pan for an hour or so before you plan to serve it.  It will be even BETTER the second day!

Maybe I will write a cookbook for Type O nonnies.  I used to be a pastry chef, but that is OBVIOUSLY out now

No matter what your blood type, you should find a way to enjoy the food on your list and experiment!  We all have the option to eat fantastic meals with a little experimentation!

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Can a cast iron go from stove top to oven?  I'm pretty sure it can, eh?

yes.......just don t touch without proper protection!!!

Patty,
I was interested in the fact that you added the fig jam.  Lately I've been making a stew with either veal or buffalo in the crock pot and using stewed tomatoes and New England Cranberry, Cranberry Pepper Jam.  It gives it just the right amount of zip.  I don't have as many steps and it doesn't sound as sophisticated as yours.  I just brown onions and red and yellow peppers and baby bellas in olive oil then put it in the crock pot with 2 pounds of the meat, a can of the Muir Glen stewed tomatoes, some fresh cut up gourmet tomatoes (yellow, brown, plum, etc.), some garlic, sea salt and paprika and about 1/3 of a jar of the Cranberry Pepper Jam.  I cook it  for hours and hours (sometimes overnight).  The hot pepper jam gives it some zing.  Good to take to work or for dinner and so easy.  I've also done with the stock and red wine.  I'll have to try it your way.  I've got some fig jam in the frig.
Jane

Quoted Text

The hot pepper jam gives it some zing.

Jane, I have hot pepper jam and will try it your way and then we can compare.  Looking forward to sharing recipes!

Quoted from Patty H

Thank you!  What a great compliment!

A dutch oven is nothing more than a pot that can go from the stovetop burner into the oven.  If you do not have a pot like this, I would brown the beef in a frying pan and put it into a pot that can go into the oven, saute the veggies in the same frying pan and set them aside in a bowl to add later.  Finally saute the onion and garlic in the same frying pan, add the wine and beef stock, jam and herbs in the frying pan and bring to a boil.  Once it boils for a few minutes (you want to boil off the alcohol and deglaze the pan), put it in the pot with the beef and put it in the oven.

If you can't get beef chuck, you could use a round roast, shoulder roast, rump roast.  Any cut of beef that you would use for a stew would be good.  In fact, you could even use cut up stew meat.

As far as the red wine goes, I go to the liquor store and buy the absolute cheapest 750 ml bottle of wine they have.  Usually I go for a merlot, cab, pinot noir or red zinfandel.  Something with a little zip to it!

This recipe can also be used with lamb shank, veal shank, oxtails, etc.  You can also add plum tomatoes and fresh parsley at the end, say 30 minutes before you remove it from the oven.  Be sure to remove all the seed from the plum tomatoes.

This is also a great recipe to make the day before.  Refrigerate it in the oven proof pan and reheat in the same pan for an hour or so before you plan to serve it.  It will be even BETTER the second day!

Maybe I will write a cookbook for Type O nonnies.  I used to be a pastry chef, but that is OBVIOUSLY out now

No matter what your blood type, you should find a way to enjoy the food on your list and experiment!  We all have the option to eat fantastic meals with a little experimentation!

Thanks for your detailed explanations. Now I know I can do with it too with my meager kitchen space and equipment  

Too bad tomato is an "avoid" on my SWAMI... I can imagine how wonderful and zesty this dish would taste with the tomatoes!

Please do write that cookbook   I'm an O nonnie too. I want to learn from you!

By the way, how much beef stock would you need for 2 pounds of meat? I probably will only be able to do 1 pound max due to lack of space (I only have an oven slightly larger than a toaster oven). What is the oven temperature I should use? Should I shorten the baking time if the portion is halved?

I d use a crock pot and leave all night

Quoted Text

By the way, how much beef stock would you need for 2 pounds of meat? I probably will only be able to do 1 pound max due to lack of space (I only have an oven slightly larger than a toaster oven). What is the oven temperature I should use? Should I shorten the baking time if the portion is halved?

I use about 3 - 4 cups of liquid.  The meat should be mostly covered by the liquid, although a roast may stick up out of the liquid.  The oven temp depends upon how long you leave it in.  I had to leave it in for about four hours the other day, so I set the temp to 300 degrees.  If you need to cook it for 2 - 2 1/2 hours, I would use 350.

Give it a try and Bon Appetit!

This is way out there, but I just saw part of River Cottage Christmas, from England, on YouTube.

Hugh Fearnley-Whittingstall makes a Walnut torte and serves it with...
celeriac ice cream. Stroke of genius. Perfect festive winter fare.

Since so many ask here, so often, what to do with celeriac, I thought I'd suggest something outside the box. Ponder it!