Pot Roast YUM!

Way back when (9 days ago) I remember when I ate whatever I wanted. lately, been watching my meals, and planning carefully. The goal is dropping some weight, and feeling better. BUT, As I scroll through some images, I came across these, from a Pot Roast recently cooked.

Pre Heat Oven 350º. - 3-5 pound Chuck Roast - Cup Chopped Onion - Fresh Sea Salt - Fresh Ground Pepper - Flour - Cup Red Wine - 3 to 4 garlic cloves, chopped - 14 ounces (usually one can Beef Broth)

Pour a couple table spoons of olive oil in a large Dutch oven over medium-high heat.
Coat a Chuck Roast (I do 4-5 pounds) with flour, all sides. Sprinkle chuck roast with coarse ground sea salt and fresh ground black pepper. Sear roast a couple minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté until tender.

Return browned roast to pan. Add the red wine, chopped garlic, beef broth, to Dutch Oven; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Pan Roasted Veggies

I slice potatoes lengthwise, Add some baby carrots, and some celery and onion slices to a half hotel sheet pan. Coat all liberally with olive oil and fresh squeezed lemon juice. Personally, I grind Sea Salt and Black Pepper as well, but that's your call, depending on your taste!

I cook my sheet pan about 45 minutes, in the same oven. For the last 5 minutes, while the roast rests, before cutting, I move the veggies to top rack and broil, to get a good crisp.

Always, I strive to give back
To the animals and birds around me
to put more plants in than I take out
And be a good steward for the world around me!

All Photos by Bluefin Studios