The ultimate sunday dinner of meat and potatoes

This recipe was delicious, everyone loves it. it is quite a bit of worked but definitely worth it. I cooked mine for 2.5 hours and it was not as moist as I would have liked so I would cook it for less time next time :) and I made a DELICIOUS gravy from the left over juice! Enjoy.

The Ultimate Sunday Dinner of Meat & Potatoes

Recipe from Tyler's Ultimate (see link above)

Ingredients:

• extra virgin olive oil
• 3 lb top round, in one big hunk
• kosher salt & freshly ground black pepper
• 1 onion, sliced
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 1/2 bottle dry red wine that you wouldn't mind drinking
• 2 cups beef broth
• 2 bay leaves

Method:

1. Preheat the oven to 350F. Heat a 2 count of olive oil in an oven proof braising pan or dutch oven over medium-high heat until smoking. Season meat well with salt and pepper, put it in the pan, and brown for 10-12 minutes. Make sure its really well seared on all sides - this is where the flavour comes from. Take the meat out of the pan and put it on a place.
2. Add the onion, rosemary, and thyme to the pan and stir and cook for about 5 minutes to give the onion a good sear. Now add the wine, broth, and bay leaves and bring the whole thing to a simmer. Return the meat to the pan. Cover; put the pan in the oven and cook until the meat is fork tender, about 2 1/2 hours.
3. Remove the meat to a platter. Taste the braising liquid for salt and pepper and discard the bay leaves. Slice the meat and serve in shallow bowls atop a big spoonful of potatoe puree. Top with some of the sauce and garnish each bowl with a drizzle of olive oil to finish.

Velvet Potato Puree

Recipe from Tyler's Ultimate (see link above)

Ingredients:

• 3 large yukon gold potatoes, peeled and quartered
• kosher salt
• 1 cup heavy cream
• 4 tbsp unsalted butter
• freshly ground black pepper
• extra-virgin olive oil

Method:

1. Put potatoes in medium saucepan with cold water to cover. Add 1 tsp salt, bring to a boil, reduce the heat, and simmer for 15-20 minutes, until the potatoes are very tender. Whil they cook, warm the cream with the butter in a small saucepan over medium heat until the butter melts. Drain potatoes and pass through food mill or ricer into large mixing bowl. Stir in the warm cream and butter until the liquid is absorbed and the mixture is smooth. Season with salt and pepper and stir in a drizzle of olive oil.