David loves beef roast and potatoes. So, I decided to try something a little different with my beef roast (I know – not me!). One onion, rough chopped, sauteed in oil with some salt and pepper.
I added about 2 slices of chopped bacon for added flavor.
I seasoned the chuck roast with salt, pepper, season salt, and lots of paprika. Place in the pan to sear with 4 cloves of whole garlic. 
Turn after the bottom has a nice brown color, and sear the other side for another 8-10 minutes (or longer if needed) to get a nice brown color on both sides.
Once the meat is brown, remove and let rest while the sauce is blended.
Add 2 cups of red wine (one that you would drink, this is a Cab), and about 2 cups of beef stock. Also, add 10-12 small sprigs of fresh thyme. You can either leave the leaves on the tyme or remove them. I remove them so I didn’t have to worry or think about it later. Bring to a simmer, and then add the meat back to the pan.
Remove from the stove top and place in the oven (covered) at 350 degrees for 3-4 hours or the meat is cooked through and tender.
I did add small russet potatoes when it went into the oven (don’t have to think about it). Removed them when done. 
The kids were home (both of them), so we had dinner at the table. It was wonderful. The roast turned out wonderful. Deep, rich flavor, and the meat was tender. 
I cannot wait! ❤️
Olives, both green and Kalamata, garlic, olive oil, salt and pepper. 
About a cup of both olives, drained.
Three cloves of garlic.
Oh, oregano–a generous amount of oregano, lemon juice as well (I didn’t put in a lot). Put all into a blender or food processor. Add enough olive oil to keep it creamy. I started with about 1 tablespoon, and ended up added another 2 teaspoons.
You can use this on fish, chicken, or as a spread on toast or crackers. Super yummy. And, yes, you will need to add just a bit of salt. I doubted it at first, and then ended up adding it in later.
Love them so very much.
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