How to elevate a ho hum roast to fantastic, using things you might just have around anyway.
1 small beef roast
1 handful dried cherries
4 cloves of garlic
2 sprigs rosemary, bruised
Enough red wine
Couple tablespoons of butter
Season the roast with salt and pepper. Sear in an ovensafe skillet, or dutch oven. Throw all the other ingredients into the pan, filling with enough red wine to come about half way up the meat. Transfer pan to 350 degree oven. Cook until it's done, flipping the meat once or twice. Remove the meat and let rest on a cutting board. Return pan to stove top and crank up the heat. Fish out the rosemary and the garlic; bring the liquid to a boil and reduce. Stir in about 2 tablespoons of butter, cut into chunks. Serve slices of meat with risotto, topped with pan sauce.
Recipe writing takes skill, time, measurement, patience... in other words, things I can do if I try but can't muster up tonight. Yet, even with my vague direction, couldn't you make this dish? If you did, you'd be rewarded with moist, tender meat and a savory sauce studded with plump, juicy, tart cherries.
Roasts can be done so many ways, based on the aromatics, the liquid and the finishing. Root vegetables and stock, onions and beer, mirepoix and chianti, each brings their own personalities to the table. Try a few--hey, try my red wine and cherry combo!--and you'll jazz up a Sunday night staple.
I found out the next day that my mom had made a roast that night, too.