Pot roast, yukon gold mashed potatoes, braised onions, gravy… That right there would be a hit on its own. Usually I’d have some carrots in there but I forgot to buy them when shopping on Monday, much to my dog’s chagrin. After yesterday’s fry-fest I needed to have good vegetables. I made steamed fresh green beans tossed with Earth Balance and garlic, and I made zucchini sauteed with shallots and scallions. Easily the best zucchini I’ve ever made. Granted, I’ve only been making zucchini for about a year. And shallots make anything tasty. I’m looking forward to a salad tomorrow, though.

My general pot roast seasoning:

a sprig of rosemary
some dried thyme
a few pinches of sage
a dash of tarragon
shit-ton of fresh ground pepper
beef broth or bouillon as the liquid

After the roast comes out, sift flour into the remaining liquid while whisking. Add a bit of gravymaster if it gets too light in color. Salt to taste. This will be the best gravy ever. You’ll have tons, so freeze some for future use. Try using it with meatballs, or thinly slice up a cooked steak and pile it on a hearty bun then pour on the gravy.

On Tonight’s Plate 4
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