Thanks to Lori (All That Splatters) for hosting this week’s Weekend Blog Showcase.
If you would also like to participate just share one of the recipes that you have found on a fellow blogger’s website. Post about the recipe and the blog and then go to All That Splatters and link your post to Mr. Linky. See ! It is easy and you have all weekend to do it.
The blog I’m showcasing this week is Never Enough Thyme and her recipe for Pot Roast. My normal pot roast recipe has a few more ingredients but I really liked the simplicity of Lana’s recipe. Basically just 4 ingredients. Beef, Garlic, Rosemary and Beef Broth.
Before going to work I browned an almost four pound bottom round roast, added two whole heads of garlic, about 10 or so large cloves, and enough beef broth to come half way up the roast. Put the lid on and into a 300°F oven. All this before 6:30 AM. I set the timer to go off four hours later to remind Moe to take dinner out of the oven. He wrapped the roast in foil and poured the liquid into a bowl and both went into the fridge.
A pot roast or a brisket is much easier to slice when it is cold. And the fat is easily removed from the cooking broth.
All I had to do once I got home from work was cook the potatoes, and the other vegetables; rutabaga, cauliflower and asparagus, make the gravy and heat up the meat. For the gravy I used some of the fat off the liquid and a little flour to make a roux and the beef broth the roast was cooked in and I used the stick blender to puree the garlic cloves into the sauce.
The garlic and the rosemary were the perfect seasoning for my pot roast.