Tuesday, November 17, 2009

Pot Roast

I was going to start this post with a smart ass remark (Moi? Smart ass?) like, "Sorry, stoners, no actual 'pot' or cannabis was used in this recipe."

But my curiosity got the best of me. You know how saffron threads are the most expensive spice or herb in the world? Yeah, well apparently not.

I figured that somebody at some point tried to make a "pot pot roast". A google search quickly found a recipe for Lamb of God Pot Roast that calls for 1/8th ounce of cannabis. A little research later I found that an ounce of saffron threads costs about $73 an ounce. Further research revealed local prices of cannabis in Knoxville is $100-120 a quarter ounce.

So, after further research......um, what was I talking about? Damn, I'm hungry, you got any Doritos?

Oh yeah, pot roast. Here's our pot roast. And ours is completely cannabis free.

3 lb beef chuck roast
2 Tablespoons flour
2 Tablespoons Grove's Cajun Beef Rub (or substitute [On edit]: commercial Cajun seasoning like Emerils, etc,. )
2 teaspoons oil
2 cups beef stock
1 cup red wine
1 cup water
2 cloves garlic, peeled of skins, but leave whole
1 ea bay leaf
4 ea carrot, cut into 1" chunks
1 stalk celery, diced
4 ea red bliss potatoes, cut into 1" pieces
1 ea onion, diced

Mix flour and beef rub together. Rub into all sides of the chuck roast.

Preheat a heavy cast iron pan. Add oil and sear all sides of the chuck roast, which should take about 90 seconds for the two flat sides and 30 seconds for the edges.

Add the vegetables, bay leaf, wine, stock, and water.

Cover tightly and place into a 350f oven for 2-3 hours, until the meat pulls apart easily.

Serve on a platter with toasted bread.

Heh heh.....I said "toasted".