I made this pot roast about a week ago. Georgia takes a bite and says, "Wow Mom, this Actually isn't horrible!" So it has apparently gotten the stamp of approval. I also made some GFCF mashed potatoes, that were decent, but need some work...so I'll keep working on those before I post em'.
1 whole Chuck Roast (mine was about 2.5lbs)
2 Tbsp olive oil
1 whole onion, cut in half
3 carrots, washed (peeled is optional), cut in 6-8 pieces
Salt to taste
Pepper to taste
1 cup red wine (you can use beef broth instead, but I like the flavor of red wine with pot roast)
2 cups beef stock/broth
2 springs Thyme or 1/2 tsp dried
2 springs Rosemary or 1/2-1 tsp dried
Heat pan with oil. Cut onion in half and carrots into 6-8 pieces each. Once pan/oil is hot, add onion and brown on both sides. Remove to plate. Put carrots in pan and brown about 1 minute, remove to plate.
Generously salt and pepper both sides of meat.
Add extra oil to pan if needed, Place meat in pan and sear it for 2-3 minutes on both sides.
With burner still on use either red wine or broth to degalze pan, scraping the bottom.
Pour glaze into crock pot. Arrange meat, onion and carrots in the pot. Add rest of stock to cover meat halfway. Add Thyme and Rosemary. Cook on low 8-10 hours.
Red Lentil Dal
I really liked this recipe, and I have to say that it was worth getting the Panch Phoron mix for it. Yay!
1 cup red lentils
3 cups water
2 tsp olive oil
1/2 cup white or yellow onion, finely chopped
2 medium garlic cloves, finely chopped or made into paste
2 teaspoons Panch Phoron spice mix (I got mine off amazon)
1 bap leaf
1 tsp tumeric
1 tsp kosher or sea salt...might need more to taste
1 lime juiced (fresh tastes best)
8 sprigs cilantro, de stemmed and chopped
Cooked Rice (optional)
1. Place 1 cup red lentils in a metal sieve and rinse well with cold water. Pour cleaned lentils into a medium sauce pan. Add 3 cups water. Bring lentils to a boil, reduce heat, cover and simmer for 10 minutes.
2. While lentils are cooking, bring separate pot of water to a boil. Score the peel of the tomatoes with a sharp knife in the shape of an "X". Place tomatoes in the boiling water and blanch for 1 minute. Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem. Chop the tomatoes or mash them and set aside.
3. After the lentils have cooked at least 5 minutes, start preparing onions and spices. In a medium saucepan, heat oil over medium heat. Add chopped onions. Cook about 3 minutes, add garlic and cook 1 minute more, stirring continuously to make sure it does not burn. Add the Panch Phoron and cook for 2 minutes. Add bay leaf and tumeric, stir.
4. Add cooked lentils (with water) to the onions and spices. Add salt, stir and cook for 10 minutes. Add lime juice and tomatoes and cook 3 minutes more (at this step I added some left over chicken I had to heat it through. It was very good, however lentils are a great source of protien, and so it isn't necessary). Stir in chopped cilantro and remove from heat. Serve with rice or naan bread.
3 minutes ago