Roast Chicken with Lemon and Tarragon



1 whole Sunday Roaster chicken (approximately 6-7 lbs)
3 sprigs tarragon, divided use
1/4 t white pepper
1 lemon, Sliced into quarters
1 thick slice of onion, leave the skin on
2 T butter
Cracked black pepper
Coarsely ground Kosher salt
1 lemon, juiced
2 cups carrots, peeled and sliced on the diagonal
1 cup onions, sliced
2 cups chicken stock, low sodium Read More

New England Pot Roast with Gravy


1 (4 lbs) boneless beef chuck roast, trimmed of exterior fat, do not remove the interior marbling
1/2 t salt
1 t ground black pepper
2 T vegetable oil, or your favorite flavor neutral high heat oil
3 stalks celery, sliced 1-2 inch lengths
8 slender carrots, peeled and cut into 1-2 inch lengths
2 medium onions, cut into 1-2 inch pieces
4 oz prepared horseradish
1 bay leaf
1/2 t dried thyme
1/4 t dried rosemary
1 cup beef stock
1/2 cup dry red wine
4 medium red potatoes, skin left on and cut into bite sized pieces
1/4 cup all-purpose flour
1/4 cup unsalted butter
Optional: garnish with chopped parsley Read More

Swiss Steak and Gravy


Serves 8-10


1 (2 1/2 lb) chuck roast
2 T flour
Salt and pepper
2 T vegetable oil, or your favorite high heat oil
1 medium onion, cut into large
2 stalks celery, cut into large pieces
2 large carrots, peeled and cut into large pieces
1 bell pepper, deveined, deseeded, and cut into large pieces
4 cloves garlic, minced
1 cup beef stock
1 (15 oz) can diced tomatoes
1 bay leaf
1 T Worcestershire sauce
1 T paprika
1 t oregano
1 t granulated garlic
1/4 t ground black pepper
1 T butter, room temperature
2 T flour Read More