Pot Roast Recipe trial


Tried another recipe on my “try this” list on Friday. This is another recipe from Everyday Paleo

Pork Pot Roast

1 Boston pork roast (4.5 lbs) or beef chuck roast

6 carrots

5 celery stalks

2 leeks

2 yellow onions

6 fresh thyme branches

6 garlic cloves

2 14 oz cans of diced organic salt free tomatoes

2 cups red wine

1 1/2 cups organic free range chicken broth

4 tbsp organic butter

1/4 cup coconut flour

Sea salt and crushed black pepper to taste

In a large soup pan or dutch oven add the olive oil and heat over medium heat.  Sprinkle a bit of  sea salt (if desired) and the crushed black pepper all over the roast. Roll the seasoned roast in the coconut flour.  Sear the roast in the large soup pan for 4 minutes on each side (make sure you get the top and bottom of the roast seared as well).  While the roast is searing, chop the veggies into large pieces.  When cutting leeks, make sure to cut in half lengthwise and rinse well because they are full of sand and dirt in between the layers. Remove the roast from the pan and add  all the veggies and cook in the drippings from the roast until the onions and leeks become tender.  Add the wine, chicken stock, canned tomatoes, thyme branches (tie them together with some cooking twine so they are easier to remove later), and a bit more sea salt and pepper.  With the flat part of your knife blade, crush the whole garlic cloves (as pictured) and toss those in as well.  Stir well and bring to a boil.  In the meantime, place your roast in a crock pot (this will only work if you have a big crock pot).  Pour the vegetable mixture over the crock pot and cook on high for 4 hours and on low for 1 hour.  If your crock pot is not big enough, you can cook the roast in a dutch oven or large roasting pan at 325 for 2 1/2 hours and then turn down to 250 and cook for another hour.  After the roast is done, remove  the roast from the vegetable mixture.  With scissors, remove the string holding the roast all together, and slice thin.  Remove the thyme branches from the vegetable mixture and pour half of the veggie mixture into a food processor or blender, add the butter, and blend until smooth.  On a large serving platter place the sliced meat and top with the remaining cooked veggies and pour the blended sauce over all of it.

via Kids Picks and Pot Roast | Everyday Paleo.

I, of course made some changes to the recipe.  I don’t think its possible for me to cook a recipe as ‘prescribed.’  Actually (sidebar) I got to meet Melissa Joulwan of The Clothes Make the Girl this weekend at the Whole9 Nutrition Workshop at CrossFit West Houston.  I was actually really excited to meet her because I absolutely love her blog and her insight into Paleo nutrition.  Anyway, we talked a few minutes about recipes and I told her that I don’t think I’ve ever followed a recipe to the letter.  We decided that makes us good cooks!  CRE-A-TIVITY! 🙂

Anyway, this recipe turned out to be great but if you decide to cook it, keep in mind that you can throw in whatever veggies you have on hand.  If you don’t have or can’t find leeks, for instance, cut the leeks!  No biggie.

Here’s my adjustments to this recipe:

  • I used the roast that was on sale at Sprouts
  • Did not use thyme…mainly because I forgot to add it.
  • Only used 1 can of tomatoes (only had room for 1)
  • No red wine (If I were not on Whole30 I would have left it in), I added extra broth instead
  • No butter (If I were not on Whole30, I would have used some organic, clarified butter)
  • I did not sear the roast for 4 minutes on each side.  I seared for about 2 1/2.
  • I cooked it in the crock pot for 8 hours on low (I like a sloooooow cooked roast)

Leighton and I had the roast today for brunch.  It was yummy but needed more salt! 🙂

Next time I make it and tips:

  • There ended up being too many veggies and my crock pot overflowed (I suspected this would happen) so I kept the leftover in the pot and sautéed for a veggie side for dinner Friday night.
  • I’ll only use one onion next time.  Its a little bit onion overload. Yes, I just said that.  Onion overload.
  • I’ll definitely add in the butter & red wine next time.
  • I don’t think it needs the broth.  Especially if you are adding the wine.  Roast is so good at making its own tasty juices, I don’t think adding the broth is adding much for flavor.
  • I know she says it in your recipe but if you have never cooked with leeks, you MUST REMEMBER to pull them apart and wash thoroughly!! There’s tons of dirt between the layers.
  • Also, you only need the white and light green parts of the leeks for this recipe.

Well, here’s my pics.  Sarah has some great ones too in her post above.  Happy eating!

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