“When the stomach is full, the heart is glad.” ~Dutch proverb
Whose heart isn’t glad after a good pot roast? Especially for dinner on a rainy Sunday. You brown the meat, get it nice and ready for the dutch oven, and along with the cut up veggies thrown into the pot, the combination cooks for at least six hours or so and makes your entire house smell oh, so good. (Well, Peter actually made the pot roast, but nevertheless, the house smelled amazing!)
Pot roast is one of those easy dishes that takes little effort really (well, maybe as long as you get a good piece of meat) but turns out great rewards! The great flavor of all the ingredients that slowly cook for hours and blend together into what becomes a great garlic-infused mess of a meal is just so good, so filling, and so satisfying.
Peter is pretty much full keto now. Yep, the husband of this (somewhat junk) food blogger pretty much can’t go along on my food adventures with me. Or if he does, we modify his adventure! 😉 But when it comes to pot roast, we can equally share in the culinary pleasure. And no, we don’t add potatoes. I actually prefer it that way, as it becomes all about the meat and the garlic and the natural juices of all that loveliness that slow cooks together. Meat, lots of cloves of garlic, celery, carrots, salt and pepper, and time. It’s almost so simple that it’s perfect. So perfect that it was definitely the best thing I ate last week.
P.S. I forgot about the best part of pot roast. Leftovers. Leftovers to make a pot roast grilled cheese sandwich. Or any kind of sandwich. It’s like food heaven.
#eldaeats XO
#potroast #slowcooking #foodheaven
