One of our favorite meals is roast beef with carrots and potatoes. Of course the carrots and potatoes are out--not to mention that I usually simmer the beef in beer and that's out too! So to give our roast more flavor, I decided to add in some freshly roasted garlic.
My (Modified) Roast Recipe:
- Roast (your choice!)
- Mushrooms (optional - or add some other allowed veggies)
- 1-2 Heads of Garlic (how much garlic do you like?)
- Beef Stock
- Green Onions
- Rosemary (fresh or dried)
- Thyme
- Salt
- Pepper
- Olive Oil
First, you roast your garlic! Set the oven to 400. Remove the very outer layers from the garlic. Cut off the very top of the head so that it leaves a small opening in the tops of the garlic cloves. Place your garlic in some aluminum foil, then pour some olive oil over the tops of the garlic. Salt and pepper generously. Enclose the garlic in the aluminum foil and bake for about 30 minutes or until the cloves are soft. Yum!
Heat up some olive oil in a roasting pan. Salt and pepper your roast. Once the oil is nice and hot, brown all sides of the roast. Take the roast out of the pan and set aside on a plate. Add about a cup of beef broth to the pan and stir with a whisk to get all the good stuff off the bottom of the pan. Then add your roast back in, followed by the mushrooms, green onions, rosemary and thyme. Go ahead and pop your garlic cloves out and put them in the pan too. They should come out very easily.
Add some more broth and/or water, to cover the roast about halfway. The cover your pan and keep at just a simmer. The cooking time will vary depending on how large your roast is. I like to let mine cook for 3-4 hours so that the meat falls apart. Check every once in a while in case you need to add more water/broth.
Enjoy!
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