Wrestling Season has begun

Yesterday was the official start of wrestling season for this family.  We went to our first wrestling meet and my son did a fantastic job.  All of his off season training has really paid off.

The tournament lasted about 5 hours so I packed lots of healthy snacks and meals for the wrestler.  (and for the fans of course.)

I packed southwest shrimp salad for lunch and some little bags of baked scoops for Ben and I.

I also brought along homemade granola, cereal bars, granola bars, yogurt, almonds and turkey sandwiches.

Of course there was a lot of fruit in my bag of snacks as well: bananas, apples, oranges and fruit cups.






As wrestling tournaments go, this one was fairly short and it was close to home.  I was even able to come home at lunchtime and put a pot roast in the oven for dinner. 

Pot Roast   
1 boneless chuck eye roast (3-4 lbs)            1 cup beef broth
2 Tablespoons butter                                     3/4 cup red wine
2 onions, sliced thin                                       1 Tablespoon tomato paste
1 carrot, sliced thin                                         1 bay leaf
1 celery rib, chopped                                      1 sprig fresh rosemary
2 garlic cloves                                                  1 Tablespoon balsamic vinegar

Sprinkle meat with salt and let stand at room temperature for 1 hour.

Heat butter in skillet.  Add onions and saute 8 minutes.

Add carrot and celery and cook 5 minutes.

Add garlic, broth, 1/2 c. wine, tomato paste, bay and thyme.  Bring to a simmer.

Pour vegetable mixture into dutch oven and place meat on top.

Cover pan with foil and place lid over foil.  Cook 3-4 hours hours at 300.










Transfer roast to cutting board and cover with foil.














Strain liquid into measuring cup and transfer vegetables to blender.










Add broth if necessary to make 3 c. liquid.










Add liquid to vegetables in blender and blend until smooth.  Transfer to a saucepan and bring to a simmer.














Stir in 1/4 c. wine and vinegar.








Slice beef across the grain and serve with gravy. 

Walking in the door from the tournament and smelling the simmering pot roast made everyone hungry for dinner.  (Unfortunately it was only 3:00)  We managed to hold off on dinner until about 5:30 but by then we were all so hungry that I forgot to take a picture of the finished roast.  You will have to take my word for it that it was moist and tender.  I can tell you that there was very little leftover.  I can't remember where I originally found this recipe but it is definitely a keeper. 

Bon Appetit!