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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - December 29, 2008

A New Year's Roast
by Patty Liston

We hope that each of you had a lovely Christmas! As we prepare to ring in the New Year, we wish you much happiness and lively conversation around the heart of anyone’s home—the kitchen.

Here is one recipe that we think we will use to celebrate.

Pot Roast with Vegetable

4 to 6 pounds beef chuck at room temperature
2 teaspoons chopped garlic
McCormick Montreal Steak Seasoning (to taste)
1 teaspoon kosher salt
2 teaspoons cracked black pepper
olive oil (about 2 teaspoons)

2 carrots, in 2-inch slices
4 red potatoes
1 sweet potato
4 beets
2 celery stalks
1 red onion
4 tablespoons olive oil
1 teaspoon dried basil
2 tablespoons chopped garlic
salt and pepper to taste

Preheat the oven to 350 degrees. Rub meat with the chopped garlic and sprinkle with steak seasoning, salt and pepper.

Heat oil in frying pan over high heat. Sear all sides of the meat in the pan, about a minute per side.

Transfer seared meat to roasting pan and cook in the oven until a thermometer in the thickest part of the beef reaches 120 degrees for medium rare, about 45 minutes to an hour. For medium meat, the temperature should be 140 degrees and for well-done, about 160 degrees. When the roast is done, take it out of the oven and let it rest for 15 minutes before slicing and serving.

While meat is cooking, toss the cut vegetables with olive oil, basil, garlic and salt and pepper. Place in a roasting pan and bake for about 30 minutes. For the last few minutes, turn the broiler on high so that the vegetables turn golden brown.

  Download this recipe.

Courtesy of Robert Fahey, executive chef at the Hyatt Regency Baltimor

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