Haha! Can't help but laugh at the title of this one.
Well, I still have not been to the grocery store to do a major shopping.
I went for beer and milk the other day. Staples!
I was a little bored with the crock pot and decided to try a roast in the oven.
I had many fresh herbs on hand and decided to take an
alternative approach to my traditional pot roast.
Herbed Pot Roast
Ingredients
1 lb chuck roast
2 medium onions, halved and thinly sliced
garlic
garlic powder
pepper
Sage, fresh
Cilantro, fresh
Thyme, fresh
Gourmet Garden Italian Herb Blend paste - found in produce section
1 can cream of celery soup
Directions
Preheat oven to 350. Place the onions in the bottom of a small roasting pan. Take the fresh garlic and smash 4 cloves open with the back of a spoon. Cut garlic into slivers. Pierce roast with the tip of a sharp knife. Put garlic slivers into the pockets. Start with one side of the roast. Sprinkle with garlic powder and pepper. Place into pan on top of onions. Repeat process on the other side. However this time drizzle a little olive oil on top of roast. Then sprinkle with garlic powder, pepper and a generous amount of herb paste. Work the seasonings into the meat creating a rub. Spoon the Cream of Celery Soup around the meat. Place fresh herbs into the soup mixture. Top with tin foil and cover with lid. Bake in oven for 2.5 hours. Before serving remove the lid and tin foil. Turn on broiler and let the herbed top slightly crust. Remove any large pieces of fresh herbs from gravy before serving. The meat should be tender and flaky.
Serve pot roast over mashed potatoes and generously top with onion gravy.
Brussel sprouts (or any fresh, green vegetable) steamed and tossed with feta makes a light and bright companion to the flavorful meat.
Herbed pot roast may make you sleepy or cause unusual cravings. Be warned.
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