Valentine's Night Pot Roast (Because nothing says "I love you!" like Pot Roast)

I am generally a pretty romantic guy. As a matter of fact, I'm a bit of a softie. So it might surprise many of you that when I proposed to Kitty, it was perhaps the most un-romantic thing I've ever done. Seriously. Two words...speaker-phone. That's right foodies and gourmands, the guy who writes all of these love stories to food, pressed speed dial #1, called his girlfriend and said "How does October 8th look for you?"

To which she replied "For what?"

"For getting married." I said, as if she should have known.

"Why, are you proposing to me?"

"I just want to make sure that date is open. I'm going over my calendar and trying to get some things planned in advance." I said.

"Looks fine to me baby." She said, surely holding back either venom or tears.

"Thanks hon." I said as I reached for the "call cncl" button.

It wasn't until hours later that I was cognizant of my terrible, terrible mistake. But Kitty is a real trooper and, aside from good natured ribbing that I fear will never cease to be funny, she let me get away with my faux pas unscathed. 

In honor of my actions, worthy of the anti-cupid, I decided to have a sweet but decidedly unromantic dinner for Kitty on Valentine's Day. Card with a monkey face? check! All the boy-kids at home (plus a cousin)? check! Pot Roast? check! We didn't sweep her off her feet but she definitely felt loved. And isn't that what Valentine's Day is all about? The cards full of bad poetry in soft shades of pink? That's the stuff of men who cant say how much they love their wives in their own words and actions. Fancy, expensive meals in posh restaurants? Merely make up dates for all the times she was left at home while the fellas whooped it up on "guy's night out." Expensive sparkly-things? They scream "I'm compensating for affection with this gift that someone else suggested." As for me, romance is found in the sweet, silent smile and the soft touch on the arm as we pass each other in the kitchen while one is doing dishes and the other is getting back to homework. Passion is found in the kiss on the neck, from over the back of the sofa that says "The kids are asleep and you can watch Top Gear tomorrow on Hulu." Love is found in the ordinary times. My cupid haunts the daily routines. Our life is love.

With all of that said. Here is the recipe for Brandy Pot Roast. Cook it with love.

Brandy Pot Roast

1  5 lb. pot roast

2 large yellow onions

4 carrots

4 stalks celery

6 cloves garlic

1 Tbsp. oregano

1 Tbsp. thyme

½ cup brandy

1 32 oz. container beef stock*

1 Tbsp. olive oil

3 Tbsp. butter

Salt

Pepper

Prep

Roughly chop onion, carrots, celery and garlic. Season roast with salt and pepper.

Cook

Pre-heat oven to 350°. Heat a large iron skillet over medium heat. Add olive oil and continue heating until oil smokes. Add seasoned pot roast and brown on both sides. Add chopped vegetables and transfer to oven. With the oven open and the skillet on the middle rack, add brandy, herbs and ½ tsp. black pepper. Add beef stock until liquid is almost to the rim of the skillet. Top loosely with foil and cook for 2 hours. Slide out the oven rack, turn the meat and stir the vegetables. Add more liquid to cover vegetables an cook for an additional 3 hours or until the meat tears apart with a fork. It is really better if you can allow it to cook for eight hours, basting with the liquids every 30 minutes.

When cooked, transfer the meat and vegetables to a serving bowl and cover with foil until ready to serve. Place the pan on the stovetop and cook over medium-high heat until reduced by ½ of original volume. If there is any liquid standing in the serving bowl, drain it into the reduced liquid and reduce again to ½ of original volume. Remove from heat and slowly whisk in the butter.

Plate

Serve meat over some form of starch (toast, rice, mashed potatoes, or mashed cauliflower) and top with vegetables and reduction sauce.

(Serves 6)