I can’t believe I got a Le Creuset French oven (a very big Christmas surprise) from my daughter! I don’t know how I ever cooked without one. The first thing I wanted to prepare in my fabulous new vessel was a pot roast. This is a food from my childhood that I haven’t made in a long time and never in a French oven; I turned to a pro with country food, Ree Drummond, to brush up on technique. I’m not posting a recipe because it’s pretty basic stuff. I just wanted to share my first Le Creuset experience.
I mostly followed Ree’s directions, but there wasn’t anything in her recipe about clearing the snow off the garden to find some thyme. I felt like a pioneer woman myself after that.
Luckily, my kitchen rosemary was a little more convenient
Ree said to brown the veggies a bit before searing the meat – the fragrance was divine . . .
Next, season the roast with Kosher salt and cracked pepper then brown it on all sides. Again with the heavenly aroma . . .
After everything is browned, add the veggies back, tuck the rosemary and thyme into the veggies then cover it with beef broth. I LOVED putting the heavy pot in the oven to slow cook all afternoon. The house smelled like Sunday dinners from my childhood and I couldn’t wait to try it.
Now this is comfort food deluxe!
I’ve had so much fun with my new Le Creuset (hate to be a name dropper, but I just can’t help it). Since getting it, I’ve also made a brothy pork stew and a great batch of chicken noodle soup. I’ve so enjoyed cooking the old standards in the shiny new French oven. Thank you so very much, Jessi. I love the new addition to my cookware!