Radishes, Rutabagas and Roast Beef

Helleborus in the garden this morning, the first to open this year

Since it was rather breezy and not too cold today, I decided to make pot roast. I like to be able to open the windows when making it since it does get stuffy in the house when the roast is browning. When it comes to meals during the week I try to keep it simple.

5 ingredient pot roast!

Step 1: season chuck roast with salt and pepper and coat with flour

Step 2: brown both sides of beef in some oil

Step 3: After beef is nicely browned, remove and set aside, add 1 sweet onion

Step 4: When Onions are fragrant, return beef to the pot and add red wine(enough to come up half way of roast). Bring to boil and then reduce to a simmer and cook covered for 3 to 4 hours, till meat is falling apart

While the beef simmered, I went about the rest of the afternoon. I finally got around to getting the "white icicle" radish seeds planted. They will be lovely in a spring salad if successful. Also planted a couple of $2 Parsley plants I got from Publix last night.

For an afternoon snack, I made Korean Glutinous rice balls with pecans. Another easy dish to make since it starts with a mix.

To the mix is added some water, and egg and pecans

shape into balls

Bake at 350F for about 40 minutes, YUMMY

The cats were happy to have the windows open, they spent most of the afternoon parked in the bedroom window watching me work in the yard

"cats behind willow"

To go with the pot roast, a simple Rutabaga puree and steamed Haricot Verts

mmm cream...

Tender and succulent after cooking in the wine for 4 hours

Dinner is served!

And for the simplest dessert, sliced Asian pear, sweet, juicy and crunchy.