Day Twenty-Three: Roasted

*So, I saved this entry on time, but apparently failed to hit "publish" before i collapsed in a fit of sleep. Whoops!

Tonight I made oven roast. Sort of. It was super easy, and this is the first time in awhile that I've made something where fresh herbs made ALL the difference.

The Recipe:
2 good sized chunks of beef for pot roast, chopped into smallish but not tiny pieces (i'm sure you could use chunks of chuck, or top round, or whatever is handy.)
1 small red potato *medium dice
1 small carrot *medium dice
1 clove of garlic *fine dice
About 1 1/2 tablespoons of red onion *medium dice
3 or 4 slices of mushroom *medium dice
1 tsp fresh thyme
1 tsp fresh sage *fine dice
2 tsp olive oil
Salt and Pepper to taste

Basically, you just dice everything up, toss it with the olive oil, salt, pepper, and herbs, and pour it into the pan. Cover it with foil, and cook it in the Easy Bake for 45 minutes.



Really good. I think the meat was like... a SKOSH overcooked. Certainly not inedible, and for most people it probably would be fine. I just like my beef closer to rare than well. I could have pulled it out at 35 minutes and it would have been fine, I think, but I wanted to make sure the veggies were cooked through.



As I said, the fresh thyme and sage made ALL the difference in this dish. I think they imparted just that right flavour to make this really taste "pot roasty" even though everything was cut into pretty small pieces. If I made this again, the only thing I'd MAYBE change is that I would cook the meat and veggies separately, so I could pull the meat out a little earlier. Otherwise, good stuff, yo.

I'll probably take the rest of the weekend off, but I might surprise you with an appearance Sunday night.

Have a good weekend, peoples!