Now that the weather is growing colder and we are beginning to stay indoors more often, it is time for me to break out one of my absolute favorite cooking vessels – my beloved Tagine. I have used my tagine to make numerous tagines, but I have also used it to make beef stew, roasted chicken and stewed pork ribs, among others. I find that cooking with my tagine is unmatched when my goal is tender, fall-off-the bone, don’t-need-a-knife-to-cut-it meat.

Tagine cooking is really so simple, but the flavors are deep. These meals are perfect for a casual night at home, and at the same time impressive when you have guests over. Especially if you have a decorative tagine to serve it in. But the time commitment is minimal. In other words, perfect for absolutely any occasion.

This time I decided to start Tagine Season off right with a traditional pot roast. I slow cooked it with delicious root vegetables from our garden. It was the perfect meal on a cold night, sipping a glass of red wine and sitting by the fire. I look forward to many many nights like this, during the fall and winter months.

Tagine Pot Roast

INGREDIENTS:

1 roast ( I prefer grassfed beef)
salt and pepper
spices of your choice (I used an espresso meat rub)
olive oil for browning
¼ cup of red wine
2 TBS aged balsamic vinegar
3 large carrots in large dices
2 turnips in large dices
2 potatoes in large dices
1 large daikon radish in large dices
2 TBS dijon mustard
1 TBS of olive oil
dried thyme
rosemary sprig

METHOD:

Preheat the oven to 350 F. Rub the meat with the salt, pepper and spices. In a large skillet brown the meat on all sides in olive oil (optional step). You can do this right in your tagine, if it is made of cast iron. While the meat is browning, toss your cut vegetables with dijon mustard, olive oil, salt, pepper and dried thyme. If you are not browning in the tagine, once the meat is browned on all sides, remove the meat from the skillet and place in your tagine. Pour the red wine and balsamic vinegar over top and arrange your vegetables around the meat. Place a fresh rosemary sprig on top, put the lid on, and cook in the oven for about 1 ½ to 2 hours. Be sure to check every 45 minutes or so for liquid. If it needs more liquid, you can just add a tablespoon or so of water. Serve and enjoy!