Pot Roast Ingredients
I chuck pot roast, approx 3 lbs (trim most of the fat away)
¼ cup flour, seasoned with salt and garlic pepper
1 large red onion sliced vertically into medium strips
1 shallot head, finely chopped
3 tablespoons olive oil
½ cup beef broth
½ cup red wine
½ can juice from stewed tomatoes plus a couple of the tomatoes crushed
½ cup dried gourmet mushrooms, finely chopped and reconstituted in water that just covers them)
(I usually take out any of the mushrooms that I can crush into powder and add them separately.  It gives the sauce
a better flavor.)
1 tablespoon each sage and parsley
Extra parsely for garnish
salt and pepper to taste
Oven-roasted rosemary potatoes Ingredients
½ cup of olive oil infused with three tablespoons finely chopped fresh rosemary and 2 springs of rosemary.  Let  
this sit for about an hour prior to using.
3 lbs Yukon gold potatoes (unpeeled but washed)
Salt and pepper to taste
Chopped chives to garnish
Dessert for the Meal Ingredients
3 cups whole milk
½ cup sugar
3 eggs, well beaten until frothy
1/8th teaspoon salt
1 teaspoon vanilla
1 cup brown sugar
3 tablespoons water
3 cups boiling water for bath
Cooking Directions (For Pot Roast)
Here’s how we do this!

Heat the olive oil in large skillet.  Add onions over medium fire until they become transparent.  Add in shallots.  
Cook for a couple of minutes until shallots are cooked.  Remove from skillet, reserving the oil in the pan.

Coat the meat with the flour mixture and work as much as you can into the meat with your hands.  Brown over
medium fire in the oiled pan, turning as needed.

You have two options at this point:  1) a slow cooker, or 2) oven baking.

If you are using a slow cooker, turn the heat to high, add in the onion/shallot mixture, then add the browned meat.  
As the mixture heats up, add in the beef broth, wine, tomato juice and crushed tomatoes, reconstituted mushrooms
WITH the liquid, any mushrooms you could crush to powder, and sage.

Once the dish is simmering, turn down the heat and let go for 4 hours or until the meat just falls apart.  Add
parsley, salt and pepper to taste.

Garnish with more parsley.  ENJOY.

If you are doing oven baking, preheat the oven to 350 degrees, follow the above instructions except place
everything in an oven-proof Dutch oven.  When the sauce begins to bubble, turn oven down to about 275 (you
want to make certain that there it is just at a simmering point and let cook for about 3 hours or until so tender the
meat just falls apart.  Garnish with parsley.
Cooking Directions (for Oven-roasted rosemary potatoes)
Cut the potatoes into 1� pieces
Rub the bottom of your baking dish liberally with olive oil
Place potatoes in baking dish and brush them with the rosemary oil
Roast at 350 degrees until done (approx. 30-35 minutes)
Add salt and pepper to taste
Garnish with chives.
Cooking Directions (for Dessert)
Preheat oven to 325 degrees

Scald milk (cook it at a medium flame until it just begins to rise as though it’s going to boil)

Remove from fire

Beat the eggs, sugar, salt and vanilla together until frothy.  Add SLOWLY to milk mixture, beating together all the

Place brown sugar and water in a pan and cook gently until sugar is completely dissolved and begins to thicken.

Butter the bottom of the form in which you are going to bake the custard and place brown sugar mixture over the
butter.  Pour the custard mixture over the back of a large spoon into the form.  Place form in a larger pan and pour
boiling water into the larger pan around the form so that it comes up the sides about 2 inches.

Bake for approximately 1 hour and 20 minutes at 325.  To test for doneness, take a clean, pointy knife that has
been chilled and dip it vertically into the center of the custard.  If the knife comes out clean, the custard is done.  If
not, keep it in the oven, checking at 5 minute intervals until knife comes out clean.

Remove from oven, place on rack and allow to cool.  Chill for at least 5 hours prior to serving.

Approximately 5 minutes prior to serving, remove from refrigerator, invert mold over a plate and cover the bottom
with a warm cloth so that the custard releases from the form.  If necessary, run a sharp knife around the edges to
assist the release.

Present on serving dish before cutting.  Serve with cookies or pirouettes.  This is a light, tasty end to a meal.
Paulette’s All-American Pot Roast
This is a wonderful dish for a cold evening.  Serve it with roasted potatoes, vegetable and salad.  Dessert should be
light, such as flan.