GOOD 'N' CHEAP EATS
Old-Fashioned Pot Roast
Pot roast is a staple among most families and can be added among “good” things to eat with just a few changes to tradition. First, choose a roast that is very lean and then be sure to remove ALL visible fat from the meat. Second, cut down on the portion of meat and be very generous with vegetables. The flavor of the meat will more than compensate for the smaller portion or meat per serving. And the cost to make the dish will be less. So, pull out your favorite Dutch oven and enjoy this twist on a traditional favorite. This serves 6-8 people.
Ingredients:
- 2 # chuck or top-round beef roast
- 2 large yellow onion, diced
- 6 carrots peeled and cut into chunks
- 2 large green peppers, diced
- 4 cloves garlic, chopped
- 8 small red potatoes, scrubbed and halved
- 4 golden potatoes, scrubbed and halved
- ½ cup dry sherry
- 1 tablespoon oregano, garlic
- 1 teaspoon thyme
- 2 bay leaves
- 6 tablespoons tomato paste
- Olive oil
- Kosher Salt
- Coarse black pepper
Technique:
Remove all visible fat from roast and season with kosher salt and coarse black pepper. Heat a large Dutch oven on top of stove and generously coat with olive oil. Add the roast and brown on each side. Remove from the Dutch oven and add onions and green peppers and sautéed until caramelized. Add garlic and sautee for an additional 1 minute. Add tomato paste and stir, allowing to brown just a little. Return roast to the oven along with the onions and peppers. Add remaining ingredients , cover with the lid and bake in a 350 degree oven until tender; about 1 ½ hours.
How good is that...
