I guess I’ve got Michelle Obama’s “low grade” depression. I made this beef pot roast un-enthusiastically over 2 weeks ago and am just getting around to posting it, even though it turned out better than I expected. When ever I think of beef pot roast, I think of dried out meat and overcooked vegetables. Not so in this case! The beef was juicy and the vegetables were perfectly cooked.
My husband found this chuck roast at the Sunrise Market. The Sunrise is a nice, small market with polite and helpful staff and is open everyday at sunrise, in case you run out of eggs or other breakfast supplies. Most of their products are locally sourced and that’s a good thing 🙂
My herb garden is a nuclear explosion of fresh herbs, so I added lots to the vegetables with olive oil.
This was so easy. I browned the roast, put it on top of the vegetables, covered, then roasted for 2 – 2 1/2 hours a 350 F.
Sandwiches were also enjoyed.
No, I didn’t bake. This coconut cake is from The Willow River Gallery & Cafe in Honesdale.