Monday, April 29, 2013

Pot Roast!

View of the beach through the palm trees
Whew, just back from a lovely vacation in Laguna Beach, CA.  I needed that!

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
Olive oil


Preheat oven to 325F.

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.

Now peel and chop the onions and garlic.  Wash, trim and chop the potatoes and carrots.

Next, add 2-3 Tbsp. olive oil to the bottom of a Dutch oven and heat it on high until the oil is thin, then swish the oil around to coat the whole bottom of the pot.  Do be careful not to burn the oil.  Now add the rubbed meat to the pot and turn the heat down to a steady medium or medium-high.

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.

Now add the chopped garlic and the stock.  Add water so the pot is nearly full and the meat is covered.

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!

We made a quick spinach salad with washed baby spinach, cherry tomatoes, avocado chunks and chopped red bell peppers.  It also was delicious and set off the pot roast nicely.

Well, until next time,


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