First of all, happy baseball season! The Phillies are back playing, and we just worked on this post while watching the game. It took us a long time because every time Hunter Pence gets shown, we get a little bit distracted <3 Sorry we’re not.
Second of all, this doesn’t have a name. Because it is so good. It doesn’t need words. It was (is) a pot roast, but not really. We went out of our way….to return the movie 50/50 to the RedBox at Giant. And picked up some meat & spices. And then this happened.
Basically it is a round roast, asparagus, red potatoes, carrots, onions, rosemary & thyme goodness all combined into one meal. Prepare yourself because this is a fancy but still simple AND CHEAP meal. Heyyyyyyyyyyy.
1.8 lbs round roast, chopped in half because this fed two…so 0.9 YAY MATH COLLEGE KIDS (and I used a calculator #fail)
~1 tbsp olive oil
4 cups beef broth
half of a bundle of fresh asparagus
4 small red potatoes
Half of a bag of baby carrots
3 cloves of garlic
Several sprigs of rosemary & thyme
Salt & Pepper
AND WE’RE ROLLIN
1. Heat oil in skillet on medium high heat.
2. Chop onion Prime Meridian style, none of that Equator stuff. Place them face down in hot oil.
3. While onions are browning in the pan, season meat with salt & pepper LIBERALLY on both sides. Mmm. Raw Meat.
4. Chop mushrooms & carrots. Check on the onions, flip them, and remove when both sides are brown.
5. Add carrots to the pan and cook for about a minute, just to give them color. Remove the carrots, and repeat with the mushrooms.
6. HERE COME DA MEAT. Give the pan a little more oil. Allow it to get REALLLLLLY hot. Take the meat and DROP IT IN THE PAN (gently lay it down to rest) to sear, flipping every minute or so to make sure each side develops a crispy brown crust..
7. Remove meat and add about a cup of beef broth to the pan. Replace meat. (You do this little switch-a-roo because you want to make sure that there is no man left behind..or any meat particles stuck to the bottom of the pan. It’s the act of deglazing).
8. Add the remaining two cups of beef broth until the meat is a little more than halfway covered. Then, put the vegetables in the pool as well followed by 2-3 fresh sprigs of each spice! POOL PARTY *so corny* Cover with lid & turn the heat down to low-medium heat. Simmer for about 1 hour and 10 minutes.
9. If you’re like us, have one roommate watch it while the other two go on a run! This roommate PREHEATS THE OVEN to 350* in preparation for the roasted vegetables.
10. About 20 minutes into the cooking process, quarter the potatoes and toss with as much olive oil that is needed to cover them lightly. Toss in the three cloves of chopped garlic and some rosemary just for fun.
11. Dump on pan, pop in oven. BOOM FORGEDDABOUTIT. til later.
12. You may begin prepping the asparagus for entry into the oven. You will add them after the potatoes have been roasting for ~40, so plan accordingly! Now, our lovely roommate in the red apron will show you how to know where to cut the butt off of the asparagus. Fun tip:
13. Pick up asparagus. Bend……
(check out that facial concentration)
Then you cut the other asparagus this long as well!
14. TOSS THESE BAD BOYS INTO THE OVEN and use the oil that the potatoes are already chillin’ in to coat. Add some salt & pepper. Roast for 10 more minutes…ALMOST THERE! Try not to eat everything left in the fridge because the aroma is absolutely unbearably delicious. Be patient, it’s worth it!
15. Remove meat & slice, replace meat into pot. JUUUUICY.