It should be noted that it's really fucking tough to get a nice photo of any food item at night when the light source in your kitchen just doesn't cut it. Things get shiny where they shouldn't and nothing is as pretty. BUT YOU DO IT ANYWAY. Pot roast is pretty much one of my favorite meals in the world. My grandparents own a beef cattle farm, so growing up, we ate a lot of beef. My dad makes a great, tender pot roast (the dude is where I get my faux cooking chops, I'm sure of it.) I've been in need of some comfort food recently, as things haven't been going well for me. My depression has been hitting me super hard. A week ago, I decided to withdraw from the University of Minnesota, to finally focus managing my PTSD symptoms. It's not realistic for me to share a campus with my rapist, and I shouldn't have to. Right now I feel like he won and that UMN is his, which I know isn't true. I will have a degree in journalism on my own time. I will get there. Right now I have more important things to focus on... Like fall apart meat and carrots. Mmmm. Pot roast. I made mashed potatoes on the side because I've never been impressed with potatoes actually cooked in a roast. They're always a little mealy and sometimes under-cooked. Plus, mashed potatoes always give me an excuse to use gratuitous amounts of butter. That, I can get behind. Pot Roast (serves 8-10)
-Liberally season roast with salt and pepper. Set aside on a plate. -Heat 2-3 tablespoons of olive oil in the bottom of a dutch oven over medium-high heat. Throw in onions and garlic and sautee until lightly browned. Remove onion-garlic mixture and set aside. Sautee the carrots, then remove. -Add more olive oil to pot if necessary, and turn the heat up to high. Sear all sides of the roast then remove and place on a plate. -There will be some brown bits on the bottom of the pot. We totally want those! Pour one cup of beef stock into pot and whisk to remove bits from bottom. Add the rest of the beef stock balsamic vinegar, then the roast, onions, garlic, and carrots. Place sprigs of rosemary and thyme in the pot. -Cover pot and place roast in the oven heated at 275 degrees for four hours. Serve with mashed potatoes or whatever floats your boat. I got up to grab a glass of water and this sneaky dude got into my pot roast. He loved it so much that he needed a nap afterwards. Aw, Bingers. I love you.
It's all going to be okay.
6 Comments
|
MeJust a broke millennial ruining the baking industry along with everything else. Archives
August 2019
Categories |