Friday, March 16, 2012

Pot Roast

Okay, I'm back. I think. Sometimes having four kids sucks out your brains and leaves you with either nothing to say or lacking in energy to say it.

Anyway... so how is everybody?  If you've Gone Primal, how are you feeling about it?

I love pot roast. My daughter Regina is obsessed with pot roast. The other kids like it as well. I've never been able to make a delicious pot roast, so I made it sporadically. But that all changed when a friend here in Kansas suggested I Google The Pioneer Woman

So I did.

This woman is like a kitchen super-hero. She knows so many amazing tricks, tips, and how-to's in the kitchen, it is ridiculous. She's not necessarily primal. But she's awesome anyway. And it just so happens she makes a killer pot roast.

Now, it's true, there are more steps to this pot roast than to other recipes I've seen, but the end result is so worth it, you won't mind.

I am going to post a link to her blog/recipe, but here's the gist of it:

Put some fat (your choice) into a dutch oven.
Melt it.
Add onions (halved) (two onions)
Let them brown a bit, then take them out and rest them on a plate.
Brown some carrots (I chop about eight), rest on the plate with the onions.
Take your beef, and sear it on all sides.
De-glaze your pot with wine or broth.
Add the meat and vegetables back into the pot.
Add two-three cups of beef broth.
Sprinkle with Rosemary
And stick in the oven at 275 degrees for 3-4 hours (I used between a 3-4 lb cut of meat).

It is so delicious!  I miss not having mashed potatoes with pot roast, but I suppose you could serve sweet potatoes or the fauxtatoes (mashed cauliflower) if you'd like.

So go to this link: Pot roast is yummy!  The Pioneer Woman goes into more detail and has photos for each step involved, which is really helpful. :)


  1. Today (3/16/12) (about $40 shipped refurb) They have a pressure cooker about once a month.

    Get a pressure cooker. Great for meats - about as fast as a microwave for frozen, also fast for fresh. Slow-cooks and keeps warm and also browns. Juicy, great tasting results. Great for pulled-port or whatever. Nonstick for easy cleanup.

    I don't know quite the time (I rarely cook something that large), but it wouldn't be hours. google "pressure cooker pot roast".

    Microwaves turn food into rubber or worse, but pressure cookers are fast but keep things juicy and tasty.

  2. Try squash. We eat all sorts of roasted squash instead of potatoes - butternut, acorn etc. Poke some holes in it, and roast in the oven for the last hour or so of your meat's cooking time. scoop out the flesh, mash, butter (or use whatever fat you want) and voila! Delish. Got my husband over the hump of going primal in a big way and missing the potatoes and pastas and rices.
    Plus, if you save the seeds, you can roast and salt them for a yummy primal snack.

  3. Thank you!

    I may look into the pressure cooker over the Summer. Sounds interesting! And, yes, I can't stand how rubber food can get in the microwave. Blech.

    Thanks, Lynne! I hadn't heard of preparing squash that way. I've had to slice it, de-seed it, and then cook it, which is a pain since squash is so fiberous, it is difficult to cut. So I'm excited to try your method.