- beef roast with veggies
- green salad "bar"
ANYWAY. What I did was generously season my hunk o' beef on both sides with salt and pepper, then brown it in a big enameled cast-iron dutch oven. After removing the pan from the heat, I arranged some red-skinned potatoes, yellow onions, celery and carrots, all cut in fairly large chunks, around the meat. Then I poured in some wine (a Malbec, I think -- something red, anyway) and sprinkled on maybe a tablespoon of whole peppercorns before nestling some fresh thyme sprigs and bay leaves in amongst the veggies. After that I covered the pot, stuck it in the oven, and let it cook for about three hours at 325 degrees F. It was delicious! Mom would be proud.
I put the roast and veggies in the oven right after picking up the girl child from school, and there was absolutely nothing else I had to do (for dinner) for the rest of the afternoon/evening except make the salad! How easy is THAT?
Oh, and the salad was just green leaf lettuce, shredded carrots, sliced radishes from the CSA, and wedges of tomato (ditto).