Beef Pot Roast

Ingredients

• 2 tsp olive oil
• 4 lbs boneless chuck roast
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp ground pepper

Preheat oven to 325 degrees F (165 degrees C).

Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.

Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Chocolate pecan pie

A thanksgiving favorite in the Otten home. My sister Jamie's recipe, via Paula Dean. 

Paula Deen's version of my favorite pie... but with vanilla instead of bourbon! I think I may like this better than the family recipe... I think there's less "goo."
1 9 inch pie crust
2 c. pecan halves
3 large eggs
3 T. melted butter
1/2 c. dark corn syrup
1 c. sugar
1 t. vanilla extract
3 oz semisweet chocolate chips

Preheat oven to 375
Cover bottom of pie crust with pecans and chocolate chips.
Tip: spray cup measure with non-stick spray before measuring out corn syrup
Whisk eggs, butter, corn syrup, sugar and vanilla.
Pour mixture into pie crust over pecans and chocolate.
Bake at 375 for 10 minutes then lower temperature to 350 and bake for 40 more minutes. 
Pie is done when it doesn't "jiggle" and is set.