mytopleft

Saturday, May 28, 2016

I know you've been missing the food porn

I made something the other night that it turned out has not been featured in food porn. So, here it is. It is a pot roast recipe of the stove-top variety. Not that complicated, but pretty tasty. You will start with olive oil, a chunk of beef (preferably a round tip roast, preferably 3 pounds, although neither is mandatory), some flour, 3 medium onions, at least 3 large carrots, at least 3 stalks of celery, about 4 cloves of minced garlic, some salt and pepper to taste, 2 12-ounce cans of beef broth,v 1 cup of red wine (that is one of those little airplane bottles), 2 tablespoons of corn starch and a little water:


So, put some flour in a baking dish, and add pepper and salt:


Put 1/4 cup of olive oil into a large pot and turn it up to medium heat. :


Dredge the roast in the flour/salt/pepper mix:


Brown on all sides in the hot oil:


Chop the celery, onions and carrots:


Toss those bad boys into the pan with the roast:


Add the garlic, and cook until lightly browned. Then add the red wine:


Bring that sucker to a simmer, then add the two cans of beef broth:


Cover, put that sucker on low heat and let it go for 2 or 3 hours, until the meat is tender. Then pull the meat out. Look, I know you don't want to hear that. Just do it:


While the meat rests -- you know this has to happen, even if you want to deny it -- mix the corn starch with a little water, add it to the liquid in the cooking pan:


Stir that over medium heat until it thickens into gravy. Slop that gravy over everything you want gravy on and enjoy:


Bon appetit, bitches.

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