Pot Roast, Garlic Red Potatoes, and a bread failure

Tonight I cooked dinner for Greg and 2 of his co-workers who were in town from Atlanta. I used my new dutch oven to cook the pot roast, and I made some garlic red potatoes to go with it.  I had a recipe from my Country Living magazine for some Italian bread that I wanted to try too.  But, unfortunately, the bread was a total fail.  For some reason I cannot bake bread.  I believe this is the 3rd bread recipe I have tried, and every time it fails.  My bread never wants to rise correctly.  I’ve even gone over to my friend Christine’s house and watched as she bakes bread (cause she’s a pro!), and I STILL can’t do it right.

But anyways, here are the recipes for what DID go right!  And luckily I have made these potatoes before, so I knew at one thing would be good for dinner 😉

Pot Roast (from Greg’s family’s recipe)
INGREDIENTS:

  • 3 to 4 lb. chuck roast
  • garlic salt
  • sea salt
  • pepper
  • all-purpose flour
  • garlic (5-6 cloves)
  • olive oil
  • 1 large white onion
  • baby carrots

DIRECTIONS:
1. Sprinkle all sides of the roast with garlic salt, sea salt, and pepper. Then coat lightly with flour.
2. Saute garlic cloves in some olive oil.

3. Place roast in the pot on the stovetop and brown both sides on medium heat (roughly 5 mins each side).
4. Add water to the pot just below the top of the roast.  Peel the onion and quarter it, then add to the pot.
5. Bring water to a boil, then simmer for approx. 4 hours (the longer the better). Add the baby carrots one hour prior to serving.

Garlic Red Potatoes:
INGREDIENTS:

  • 2 lbs red potatoes
  • 1/4 cup (4 tbs) butter, melted
  • 2 teaspoons minced garlic
  • 1 teaspoons salt
  • 1 lemon, juiced
  • 1 Tablespoon grated Parmesan cheese

DIRECTIONS:
1. Preheat oven to 400.  Mix garlic, butter, salt, and lemon juice into a small bowl.
2. Pour over sliced potatoes in an 8×8 baking dish.
3. Sprinkle Parmesan cheese on top.
4. Bake covered for 30 mins, then uncovered for 15 mins.