Monday, February 6, 2012

RECIPE: Pot Roast

It's been years since I've actually made a pot roast. The other day on my way to the grocery store I was thinking about what vegetables I already had - organic carrots, mushrooms, a half an onion ... These veggies screamed pot roast!
1 2 pound roast
1/2 white onion
8 ounces fresh mushrooms - sliced
8 organic carrots
sea salt
1 tablespoon Olive oil
Worchestershire sauce
1 tablespoon Wildtree Garlic Galore
2 cups Wildtree Beef bouillon granules (prepared)
(**Note** I didn't use the cauliflower in the photo ... There wasn't enough room in the pot. However, this would have been excellent over cauliflower mash!)
1. Preheat oven to 325 degrees.
2. Pat dry the roast, and season with salt and pepper on all sides.
3. Heat skillet over medium high for a minute. Add 1 tablespoon olive oil and heat another minute.
4. Sear roast on all sides - approximately two minutes each side.
5. Remove roast. Place in cooker with washed, sliced carrots.
6. Place sliced onion in pan with drippings, saute for two minutes, then add mushrooms.
7. Add Wildtree Garlic Galore and 2 cups prepared Wildtree Bouillon and bring to a boil.
8. Add to cooker with roast and carrots.
 9. Cover and bake approximately 2 1/2 hours. The roast will be tender. Check it with a fork.
10. Keep covered and let the roast rest for 15 - 20 minutes. It will reabsorb the juices.

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