Friday, December 28, 2012

Super Simple Pot Roast



Don't have a lot of time to make a healthy dinner? Want dinner ready for you when you come home? Well this is a great option, its fast, simple, healthy and hearty.

For my family of 5 we used: a 4lb roast, 5 Yukon Gold potatoes cut roughly 1/4 inch thick, 1 medium sweet onion, 1 lb baby carrots, 2 cups beef stock and some herbs and spices. Yep, that's it.

After chopping up my vegetables, I heated up my cast iron skillet on high with a little bit of olive oil (any olive oil will work), lightly salted the roast and seared the edges.
With the burner off, I tossed the onions and carrots into the still hot skillet to quickly soak up the drippings from the meat and lightly brown a few of them, mixed with the potatoes and then put them with the roast in the crock-pot.
After mixing my beef stock with my herbs and spices I poured them over the roast and let them cook until tender. I got a late start at making dinner and put it on high for 3 hours, but this could be left on low for 6-8 hours quite easily.

We had a lot of "juices" left over, so I've halved the amount of beef stock in the ingredient list.

Super Simple Pot Roast

Ingredients
1 Beef Roast, trimmed of excess fat
1 Medium Sweet Onion, sliced
4-5 small-med Yukon Gold Potatoes, quartered lengthwise
1 lb baby carrots
1 cup  beef stock (or 1 tsp better than bullion reconstituted with 1c boiling water)
sea salt
ground pepper
1 tsp parsley
1/2 tsp thyme leaves
1 bay leaf, whole, removed before serving
1 clove garlic, chopped
1 tsp olive oil

Directions

Prepare all vegetables. Heat a skillet on high, add 1 tsp olive oil. Lightly salt roast. Once oil is shimmering hot sear all sides of the roast in the pan and remove from heat.  The idea is not to cook the roast in the pan but to brown all edges. Place roast in crock-pot.
While skillet is still hot toss in the garlic, onions and carrots to absorb the drippings and remaining oil from the skillet, mix with potatoes, pour mixture around roast.
Mix herbs and spices, except for bay leaf, with beef stock or reconstituted better than bullion and pour over roast. Insert bay leaf into mixture juices, but where you can easily remove before serving. Cover and cook until tender (2-3 hours on high or 6-8 on low)

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