|View of the beach through the palm trees|
Well, back to the topic at hand! This week we have a nice recipe for Pot Roast.
2-3 lb. marbled London Broil
2 med. onions (I used yellow onions)
3 lg. potatoes (I used russets)
4 med. carrots
5 cloves garlic
1 qt. beef or vegetable stock
Kosher salt, freshly ground black pepper, green herbs to taste
Start by patting the meat dry with a paper towel. Rub it with the kosher salt, pepper and green herbs. I used about 1 Tbsp of salt, 2 tsp of pepper (coarsely ground), and 2 Tbsp of a blend of Italian herbs including thyme and oregano. I also added some sage to the mix.
Let the meat sear on one side for 3-4 minutes until it is nicely browned, then turn the meat over and do the same for the other side.
Place the covered pot into the preheated oven and come back in about 2 hours. Add the rest of the chopped vegetables and let it cook for another hour or so, until the vegetables are done.
Pot roasts can take tougher cuts of meat, but they need a long cooking time in order for the meat to tenderize and the flavors to develop.
This turned out very tasty!
Well, until next time,