Monday, September 9, 2013
"Happy Birthday Big Poppa"
So, I decided to make him one of his favorite dinners and a special treat! My husband, the carnivore, did not want a meatless monday option when I presented it to him. What did he want? His mother's Pot Roast... And that's what he got (well, my take on his mother's pot roast). My MIL recipe called for canned mushrooms, water, unseasoned beef chuck, can of tomato sauce, vegetable oil, onion, green pepper, jarred garlic, potatoes, carrots, and light salt/pepper. Still keeping with the same bones, here's my Spin on Mrs. Thayer's Pot Roast.
My Pot Roast
Serves 8, total time 3 hr 30 min
1 tbs olive oil
3.5-4 lb Beef Chuck (seasoned w/ salt, pepper, garlic powder)
1/2 c Onion, chopped
1/2 c green pepper, chopped
2 cloves garlic, finely chopped
1 28oz Can diced tomatoes, in juice, no salt added
1-2 c beef broth, low sodium
1 container white mushrooms, quartered
Salt & Pepper
8-10 small red potatoes, peeled & quartered
15+ baby carrots, halved
* wait to peel & cut potatoes and carrots, they are not needed until last 60 min of cooking
Heat oil in a Dutch oven, over med-high heat. Add seasoned beef, and brown on all sides.
Remove roast, set aside. Sauté onions, green pepper, and garlic until tender.
Add tomatoes and broth.
Add roast & mushrooms, sprinkle with S&P. Bring to a low boil, then reduce heat to low, cover and simmer for 2 hrs.
Add potatoes & carrots, cover continue cooking for 60 min, or until tender. Remove roast, let rest 10-15 min, then cut into serving pieces, and put them back in pot. Serve with salad or another green veggie, and enjoy.
Now, I also made a Big Poppa (as Mia calls him) his favorite Red Velvet cake (from scratch) with homemade cream cheese icing. I might share this recipe later, but I must forewarn you, it's not healthy. Lol!
P.s. I did substitute Chobani Plain yogurt for buttermilk... Yum!
The girls & I would like to wish our Big Poppa, D'reardon, a wonderful 32nd birthday, and many (many, many, many) more happy & healthy years! We love you!