I haven't blogged in days, I'm still trying to recover from Easter. I took NO photos Easter Sunday because I was sooo busy. A cryin' shame because my kids looked very cute and matchy-matchy. We had family over Easter weekend and I made my amazing pot roast. Ed's mom made mashed potatoes to go with it. Everyone loved it (unless they were lying to me). For real, it's a crowd pleaser. Of course! NO photos, but here's the recipe (I made 3 of them)...
Ingredients- 3-4 lb. Chuck Roast Olive Oil 1 Large White Onion, diced small 3 Garlic Cloves, lengthwise slices 1 lb Baby Carrots 3-4 cups equal parts beef broth and tomato juice (or enough to cover the roast) 2 T fresh thyme, stems removed, roughly chopped S/P
Preparation- Pre-heat oven 325 degrees. On the stove, in a dutch oven or heavy pot add oil, onion and 1T thyme sauté until goldeny, caramelized (medium-high heat). Add garlic for a bit. Set aside on a plate. Add a little more oil to the pan & the carrots to get a little caramel color. Set aside on the same plate.
Salt and pepper the roast and rub in the remaining thyme on both sides. Sear meat on all sides. The roast should be in the middle of the pan, add carrots and onion-garlic mixture around the roast and on top if necessary. Pour in tomato juice and beef broth to cover meat.
Cover with a lid and roast in the oven for 3-4 hours or until tender.
The beefy tomato gravy is amazing served over mashed potatoes.
I have been dreaming up a new kitchen. I started a kitchen board on pinterest for ideas.
Sooo, I'm back on the blog-wagon and I have a lovely cinnamon roasted chicken recipe, Chunky vegan lunch salad recipe, and "How to Make Heidi Braids" coming soon! Have you subscribed to my blog yet? See you later. Love, Leila