All About Dinner: Pot Roast
“Slow Cooked Pot Roast”
I used a small london broil (antibiotic, hormone free, grass fed) that I had found on sale at Harris Teeter. I sliced it into a few small sections and seared it on high heat in a skillet. Once seared, I added the meat (now caramelized & dark brown) to the pot along with leftover french onion soup, the last of some cabernet, and some worchestire enough so that most of the meat was covered. It took about 4-5 hours to get it really tender but it came out delicious! I replaced the typical starchy potatoes in pot roasts for Brussel Sprouts, adding in carrots as well as mushrooms to the roast as well. I served it on a bed of whole grain Quinoa.
The view from the other side of my plate:
a nice big organic salad with greens, tomatoes, and green pepper. I added about 2 teaspoons of the real deal, blue cheese dressing because I did not want to skimp on flavor. Blue cheese goes wonderful with red meat, but both are high in saturated fat so I think balance is key. Smothering a salad in dressing negates the healthful ingredients and just isn’t necessary!
I had a customer at work recently that ordered a house salad with extra veggies ( Wow, what a great choice says me, the future dietitian)… AND a side order of Caesar dressing ( ~ 8 Tbsp ~ 1/2 cup! ) because one accompaniment cup (2 Tbsp) isn’t enough for one salad ( womp womp….future dietitian frowns). At least he got in his veggies like I did with this meal!
