Classic Pot Roast



10 small carrots(cut in 1 inch pieces)

3 potatoes(1/2 inch chunks)

5 celery ribs(1 inch pieces)

2 yellow onions(quarted)

15 white mushrooms(quartered)

6 cloves garlic(minced)

2 tbsp tomato sauce

4 bay leaves

6 cups beef stock

1 cup burgundy wine

3 lb rump roast

Season meat with salt and pepper and brown all sides in pan 

Remove meat and add onions,celery,carrots, potatoes, mushrooms and garlic

Sauté for 10 minutes and add tomato sauce

Add wine and bring to a boil and let reduce by half

Next add stock and bay leaves

Put veggie and sauce mix in a crock pot and put meat on top

Cover and put on high for 4 hours

To make sauce:

Take 4 cups of juice and put in a pit on the stove and bring to a boil

Add 2 tbsp cornstarch and 4 tbsp water in a cup and mix then add to boiling juice – shush til thick and add to veggie mix

Serve with roasted garlic baguette

Basque Style Cod

12 small bell peppers (thin sliced)

1/2 yellow onuon(thin sliced)

2 Roma tomatoes (diced)

2 cloves garlic (minced)

1/4 cup Spanish olives(halved)

1/4 cup Kalamata olives(halved)

1/2 cup dry white wine

1.2 tsp sugar

1 tbsp white balsamic vinegar

Dash of chili powder

1 tsp dried oregano

2 Cod fillets – cut in pieces

Put onions , garlic, peppers in pan.  Cook til tender-about 5 minutes

Add tomatoes,oil,garlic,chili powder,oregano

Cook for 5 minutes

Top with fish . Cover and cook until fish is done- about 10 minutes 

Serve with rice or pasta