The only processed meat we consume now is pepperoni and lunchmeat (because Boars Head at the amount we eat it would be half of our grocery budget). We only eat beef and pork once MAYBE twice a week.
So yesterday was a Red Meat Day.
And I had a big honkin’ roast that was just dying to be cooked. So I got some Organic Rainbow Carrots, some Red Potatoes and got down to business.
I decided to use a recipe that looked AMAZING from Ree Drummond, the Pioneer Woman, because I just plain love her and all of her food.
I did make some changes to her recipe though. I made sure to deglaze with red wine. I used dry herbs and added 2 bay leaves. And unfortunately, I had to use organic chicken stock instead of beef broth because I was not on top of my game and was lacking beef broth (I’m not a fan of bouillon).
But it still was absolutely DELICIOUS!!!
I then removed the roast and added about a tbsp and a half of flour and added about a cup of chicken stock to the rest of the reduced red wine and juices. Then cooked down the flour and let it thicken to make a gravy with the carrots and onions.
I also made Homemade Mashed Potatoes. I did a rough peel on the red potatoes, quartered, and boiled with salt and 2 cloves of minced fresh garlic. I, then, drained and added 2-3 tbsp of butter, 1/2 cup whole milk (yes I splurged. It’s a guilty pleasure of Harrison’s), some more salt and pepper.
This will definitely be a repeat Red Meat Day meal and will always and forever be my Pot Roast Recipe!