Saturday, February 11, 2012

Beef Roast and Veggies

 The Best Roast and Veggies

Sooooo...I had a million things to do today and I can't really say that I've accomplished much. What can I say? I am easily distracted!
So here is my super simple roast recipe:

3.5 pound chuck roast (very cheap) about $5.69 for the entire roast
2 shallots, chopped in large pieces
5 cloves of garlic, chopped
6 carrots, cut in half
1/2 cup, coarsely chopped onion
3 - 4 cups of water
7 or 8 baby red or gold potatoes
Coarse salt (to taste)
Coarse pepper (to taste)
1 T oregano
1 T thyme
2 T parsley
1 T rosemary

Place all ingredients in a large, covered pot and place in a 400 degree oven for about 1 hour. Then turn the oven down and bake for 2 hours at 325 degrees. You can adjust your time depending on when you want to eat (my husband is always late). Check your meat with a fork, if it is falling apart, it's done. When this happens, I take the meat out and let it rest about 15 minutes. I use a strainer and take out the carrots and potatoes. I discard or freeze the ingredients I don't want so I am left with the juice. Sometimes I use some of the juice and mix it with rice flour for gravy. I always save some juice for aujus because the next day, french dip sandwiches are on the menu.
Love and peace,


  1. Tammi,
    This recipe sounds very good. Where do you get your grass-fed beef? sheila

  2. Hi Sheila!
    In the summer I get it from a vendor at the Farmer's Market. If I run out in the winter, I go to Pomegranate Market or Cleaver's.