Fork-Tender Pot Roast
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon ground white pepper
- ½ teaspoon dry mustard
- ½ teaspoon dried marjoram or basil, crushed
- ½ teaspoon dried thyme, crushed
- ½ teaspoon dried oregano, crushed
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1 2.5 pound boneless beef chuck pot roast
- ¼ cup butter
- 2 carrots, coarsely chopped (1 cup)
- 2 stalks celery, sliced into 1-inch pieces (1 cup)
- 1 large onion, coarsely chopped (1 cup)
- 1 clove garlic, minced
- ½ cup dry red wine or cranberry juice
- 1 14 ounce can lower-sodium beef broth
- 1 bay leaf
- Beef broth (optional)
- Step 1 In a small bowl, combine flour, garlic powder, white pepper, mustard, marjoram, thyme, oregano, parsley, paprika, and black pepper. Trim fat from meat. Coat all sides of meat with flour mixture, reserving flour mixture that doesn’t cling to the meat.
- Step 2 In a 4- to 6-quart Dutch oven, brown meat on all sides in 2 tablespoons of the hot butter. Remove meat and set aside.
- Step 3 In the same Dutch oven, cook carrots, celery, onion, and garlic in the remaining 2 tablespoons butter, covered, for 10 minutes or until just beginning to brown, stirring occasionally. Stir in reserved flour mixture; mix well. Add wine, stirring and scraping up browned bits off the bottom of the pan. Add one 14-ounce can beef broth and bay leaf; cook and stir until slightly thickened and bubbly. Return meat to pan.
- Step 4 Bake, covered, in a 350 degree F oven for 2-1/2 to 3 hours or until meat is very tender. Transfer meat to a platter; slice. Remove bay leaf; discard. If you like, thin gravy with a little additional beef broth to desired consistency. Serve gravy with meat. Makes 6 to 8 servings.
Wisconsin Honey Bee and Vanilla Bean Pudding
- 2 cups whole milk
- 1 cup whipping cream or heavy cream
- 1 – 2 4 inch vanilla beans or 2 teaspoons vanilla*
- 3 egg yolks
- ½ cup sugar
- ¼ cup mild-flavored Wisconsin honey or other honey
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 tablespoon butter or unsalted butter
- Strawberries, blueberries and/or raspberries
- Whipped cream
- Step 1 In a heavy medium saucepan, bring the milk to boiling over medium heat, stirring occasionally (milk may foam up so watch carefully). Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Scrape the seeds into the hot milk and add the pods. Cool 15 minutes. Cover and chill 2 to 24 hours. Remove the vanilla pods; using two fingers, press the milk out of the pods into the milk mixture to extract all the seeds; discard pods.
- Step 2 In the same saucepan, heat the milk and 1 cup whipping cream over medium heat until boiling, stirring occasionally. Remove from heat.
- Step 3 Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer for 1 minute on medium speed. Beat in sugar, honey, cornstarch and salt until well combined. Gradually beat in about 1 cup of the hot milk mixture until well combined.
- Step 4 Add the egg yolk mixture to the remaining milk mixture in the saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. If necessary, strain mixture to remove any lumps.
- Step 5 Pour pudding into 4 or 5, 6- to 8-ounce individual dessert dishes or a 3-1/2- to 4-cup serving bowl. Cover surface of pudding with plastic wrap. Chill at least 1 hour for individual dishes or at least 3 hours for the large serving bowl or until pudding is completely chilled. (Do not stir during chilling). Serve pudding with fresh berries and whipped cream. Makes 4 or 5 servings.
*If using the vanilla, prepare as above except skip step 1. Add the vanilla with the butter in step 4.