I skimmed the recipe and checked my ingredients. I lifted the roast from the refrigerator and plopped it onto the counter. I flipped on the vent hood like a conscientious cook with low vision.
I preheated the oven and turned on the burner under my heavy, yellow Le Creuset pot. I love that pot, everything I cook in it turns out great. And, it’s French so I can pretend to be Julia Child and go wild with the butter and employ a poor accent and drop stuff. I do. It’s fun.
I sprinkled salt and pepper onto the meat. In the pot, I browned onions and carrots. I reserved them to a plate. Same for the roast. I deglazed the enamel surface of my cookware with some strong red wine (not drinkable, but fine to cook with!) and whisked away. The liquid bubbled and changed from crimson to burgundy to maroon.
To the liquid I added the roast, the beef stock, the veggies, sprigs of both rosemary and thyme. Savory scents crowded my nose. I fit the Dutch oven in the warm oven and willed the heat to do its magic. Only three hours to wait.
The best way to make dinner: inspiration, prep, and joy. Bon appetit!
Adventures in Low Vision 
Haha. Dropping stuff IS fun! Also, you’re brave for cooking with a wine you wouldn’t drink! Because the flavors concentrate so much, I’m always afraid that even a wine that I like will turn into something I don’t when it’s cooked down. Regardless, this is a great post. I hope your roast turned out deliciously!
Thanks! We enjoyed the pot roast, it turned out great. The wine wasn’t too old, I just can’t handle reds like Merlot well.
I most often use a Pinot Noir for my pot roast. Now I want some. Ugh. This is one of times when I wish I could snap my fingers and have some right now.
Pino Noir is my fav red. If you figure out that finger snapping, wine appearing thing,, do share. 🙂
Oh, you bet I will! That’s even better than telekinesis.
Sounds great! I’ve been craving a good pot roast lately and your description has intensified those cravings. Tonight I am cooking a chicken stew with chardonnay, which I don’t like to drink but is great in chicken dishes. Or, normally is. Early tastings indicate I’ve messed something up!
Trisha: I followed a Pioneer Woman recipe called Perfect Pot Roast if you want to check it out.
I will look that up. Thank you!
Those Julia Child cookery programmes ere the best. Remember when she heaved a whole sack of flour onto the work surface just to use a couple of spoonful?
Nobody does it like Julia Child!
Great word imagery…..I could almost smell it😊