I came down with a stomach flu on Thursday evening. I know this is a totally unappetizing way to start a post, but if you will hang with me I promise not to overshare. It was the worst flu I have ever experienced. Stick with me, I promise, no gory details. I didn’t eat on Friday or Saturday. On Sunday, I thought it might be safe to eat, but I didn’t have an appetite, so I played it safe and only consumed broth, jello and Sierra Mist Natural. At 5:45 this evening my appetite came back, with a vengence. I wanted real food, I wanted comfort food and I wanted it 5 minutes ago!
I really couldn’t think of any packaged or readily available food that sounded good, so I decided to try rapidly cooking a pot roast with vegetables.
First, I browned the meat, then I placed the vegetables in an oven safe pot and placed the roast on top and cooked it at 450 degrees. It wasn’t done as fast as I would have liked, but start to finish, it was ready in less than 45 minutes.
Rapidly Roasted Pot Roast and Vegetables
Yield: 6 servings
Prep Time: 10 minutes
Cooking Time: 30 – 40 minutes
1 1/2 lb. roast
1 medium onion, coarsely cut
4 cloves garlic, minced
6 medium potatoes
1 lb. carrots, coarsely chopped
2 stalks celery, chopped
1 cup beef broth
1 teaspoon parsley
1/2 teaspoon celery seed (optional)
1/4 teaspoon pepper
pinch of salt
Preheat oven to 450 degrees.
Place roast, onions, and garlic in a large oven safe pot. Olace over a medium-high heat and brown both sides of the roast. If it is a very low-fat cut of meat you may want to add 1 -2 teaspoons oil.
While the meat is browning, chop the other vegetables.
Once the roast is browned, remove it from the pot (I place it on the inverted lid, so I don’t dirty another dish). Place all the vegetables in the pot, add the broth, and then place the roast on top of the vegetables. Sprinkle the spices over the top. Place a lid on the pot and put it in the oven. Cook for 30 minutes or until the vegetables are fork tender.
To Make Gravy:
Remove the meat and vegetables from the pot and place on a serving dish, leaving the broth, extra spices, and drippings in the pot. Add 2 teaspoons cornstarch to broth. Use a whisk to vigorously stir the mixture while it is cooking over a medium flame. Cook until it has thickened, 2 – 3 minutes.
P.S. I don’t think this post is contagious. 😉
This post is linked to Foodie Friday.