Pot roast and vegetable stew

Season an untrimmed 5 lb pot roast on all sides evenly with salt and pepper. The fat is where the flavor is at, do not trim the necessary layer away. Pre-heat a heavy pan and lid in the oven at 400*; cast iron is best. Pull the pan out, leaving the lid in the oven, and over medium to high heat add 2 tablespoons oil. Evenly brown all sides of the roast until a nice crust begins to form. Then add in a blend of organic beef bouillon paste, 2 cups hot water, dry garlic, and cracked pepper. Place back into the oven and cover. Reduce the heat to 380* and braise for three hours, basting every thirty minutes.

During the last thirty minutes, trim up carrots, potatoes, leeks, onions, and green peppers into bite sized pieces. Stew these in a blend of 2 cups of water, homemade tomato paste, pumpkin seed oil, olive oil, sage, garlic, celery salt, sea salt, and cracked pepper until the vegetables are tender.

Transfer the roast onto a wood cutting board and let it rest under a piece of parchment paper for ten minutes. Drizzle in a 1/4 cup red wine into the braising liquid. Whisk together 2 tablespoons of cornstarch or arrowroot in 4 tablespoons of lukewarm water, then whisk this into the braising liquid over a low heat until silky smooth. Slice the roast and pour a bit of the sauce over the top and serve the remainder in a gravy boat. This is excellent when served over buttery basmati rice and with a loaf of crusty bread to mop everything up.


One Comment

  1. Sounds delicious and looks so good!

    Please visit or follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas : )

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