there is one problem with getting good recipes and being the chief cook, and that is that you make things you REALLY LIKE to eat. to excess. so let me share with you.
Herbed Pot Roast
(i've made this MANY TIMES but i've never added the basil and oregano; it's not original, but it's good! and it definitely adds that je ne sais quoi element.)
1.5 to 2 pounds cubed stew meat
2.5 pounds Yukon Gold potatoes, cubed
1 pound carrots, peeled and chunked
2 teaspoons beef bullion
1/4 cup dried onions
1/4 tsp. garlic powder
1-1/2 tsp. dried basil
1/2 tsp. dried oregano
(all spice measurements are approximated)
so, you preheat your oven to 350. you clean and chunk up your veg. you throw them in a largish casserole dish with the meat. then you scatter your spices and herbs over them. cover with a lid and throw in your oven for 90 minutes or so.
then you eat WAY too much and blame someone else; it matters not who, just as long as you can think of someone to blame. just color me bloated and happy!
ps - the Yukon Gold potatoes really make a difference. yes, they do.
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2 comments:
My mom loves using Yukon Golds. They really do have a great flavor.
As much as I love to cook, and as good as I am, I've never made a pot roast. I think I'm intimidated by it -- it's the "it" meal. Mom's best dish. I could never live up to it, you know? I'm scared to try to make it, even though I know in my head that it's really easy.
don't be afraid, janelle; just do the simpler version here. it's less intimidating than taking a hunk of meat. go 4 it!
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