It’s been a rough time in our family lately. Sickness and sadness are pretty constant companions, and some days, my natural cheerfulness is a little hard to locate.
One thing that can perk up a difficult day is to fill the house with the smell of my mother’s cooking, which usually means meat and/or onions and/or garlic.
This dinner has all those things in spades.
It’s an easy dish to make, and there’s nothing in my life that can’t be made better by a little gravy.
Thanks, mom. Comfort food for the win, again!
[If you want a detailed recipe, I’d be happy to type one out, but the basics are these: Brown some chuck roast. Put in a pot with plenty of garlic, a teaspoon of salt, and a half teaspoon of pepper. Add two cups of liquid—I usually just use water, but any combination of wine, stock, and water would be fine. Pressure-cook for 45 minutes or simmer for a couple hours. Add potatoes and carrots and simmer until tender. Thicken gravy with cornstarch slurry. Serve alongside a pile of onions that have been caramelized in butter/salt/pepper.]