Garden Salad with choice of dressings
Roast Beef with Herbs de Provence and Red Wine
Roasted Baby Carrots and Yukon Gold Potatoes
Crusty French Bread with choice of Olive Oil or Butter
Chocolate Ice Cream
Dinner is actually pretty easy to prepare. I put the roast in at about 13:00, and put the vegetables in with the meat around 16:30.
The roast after I just putting the vegetables in, before putting it all back in the oven for a couple more hours. I know the meat doesn't look the most appetizing in this photo, the dark color is from the wine I poured over the roast at the beginning.
Roast Beef, Baby Carrots, and Yukon Gold Potatoes with Herbs de Provence and Red Wine
3 lb sirloin tip roast
herbs de provence
freshly ground sea salt
fresh ground pepper
about 1 pound baby carrots
8 yukon gold potatoes, peeled
1 medium onion
1 can chicken broth
about 2 cups Oliver Winery Soft Red wine
dash of red wine vinegar
Season all sides of the roast with the salt and pepper, place in oven-proof dish. Pour half of chicken broth and wine on and around roast. Add red wine vinegar. Sprinkle about 1 tablespoon of the herbs de provence on the roast. Place in 300° oven for about 3 hours. Remove, add vegetables and remainder of of wine and broth. Return to oven for about 2 more hours, until vegetables are tender. Let meat rest on cutting board for about 20 minutes before carving.
My new favorite cooking knife, a santoku, a Japaneese general purpose knife. Tom bought this one to try out, so it's not an extremely high-quality knife, but it's nothing to sneeze at either. It's a Henckles, so it's a good-quality knife. It's not a forged blade, or a very heavy one, but it's good to get an idea if we will like the knife in general, or not, before we invest in a good-quality one. Which we will.