Happy Easter and a Pot Roast Recipe

Happy Easter!

I just spent an amazing weekend with my husband up in Santa Barbara, enjoying some much needed R&R. Wine tasting, sunshine, good food, a beautiful run, shopping, and time spent with my husband. I feel that both of us have been going non stop for such a long time, that it has been a while since we have been able to spend time together alone.

In celebration of Easter we decorated eggs, which we do every year, and I cooked my very first pot roast. I was pretty pleased with the results, and now have tons left over to enjoy over the week. Here is the recipe that I threw together:

Ingredients:

• 5 lb grass-fed beef roast
• 1 small bag of baby carrots
• 1 bundle of celery, diced
• 6 dutch potatoes, sliced
• 4 shallots
• 2 yellow onion, diced
• Sea salt
• fresh ground pepper
• Trader Joe's five-spice seasoning
• Oregano
• 2 cups chicken stock
• 1 cup dry sherry

The Finished Dish! 

Directions:

1. Preheat oven to 300 degrees
2. Rub the roast with the sea salt, pepper, oregano, and the five-spice seasoning. Making sure to cover all sides.
3. Add oil to a pan and put the roast in the pan
4. Brown each side of the roast, cooking each side only for a few minutes
5. Chop up the vegetables and place in the bottom of an oven safe dish that has a lid
6. Place the browned roast on top of the vegetables
7. Add the chicken stock and sherry
8. Cook at 300 for 15 minutes
9. Reduce the temperature to 260 degrees
10. Cook for about 3 hours, flipping the roast over half way through.
11. Make sure the roast does not look dry, if so add more liquid to the top of the roast. The lid and low temperature should keep the meat moist during cooking. 

Hope your day was full of peace and love! 

Our Easter Eggs

Love Machine in Santa Barbara

Pura Vida!
Alica Ryan, NTP