THROWBACK THURSDAYS WITH MEKA! Ep 1: Pot Roast

I don't even need a knife. This pot roast is so tender. Let me just dig in here. Look at that. This is a recipe that everyone should have in their repertoire and this recipe will never get old. By the way, it's my favorite meal. First things first, we want to tenderize this roast. We are going to season it with a little Worcestershire sauce. We want to rub that in and I am starting with a room temperature beef roast. Ooh, lovely. And it's okay, you want to massage your meat. It's okay to touch your meat. I am going to season this roast with my Mika's Pantry Chicken Seasoning Blend. Yes, it's for more than just chicken and the herbs that are in here, the thyme, the rosemary, the parsley pairs really well with beef. I'm going to season both sides generously with this seasoning blend. If you don't have this blend, why not? You can go get it right now. If you don't have the blend, it's okay for now. You can season your roast with salt, black pepper, some dried thyme, and some dried rosemary if you would like. If you don't have this seasoning blend, you can season your roast with some coarse black pepper, and I suggest some coarse kosher salt. I'm just going to back this up with some coarse salt. The meat is thick enough and powerful enough to stand up to the salt. I'm also going to season mine with a little coarse black pepper in addition to the Mika's Pantry Seasoning. We do want this to marinate for about 15 to 20 minutes, not that long. While this is marinating, let's prep our vegetables. Let me show you a quick way to slice this onion. We're going to slice the ends off. I'm going to slice it in half. Instead of struggling trying to peel it, just peel the first layer off. Easy peasy. Peel the first layer off. I am going to slice the onions in thin half circles. My roast is around a pound and a half, so I'm going to use not the whole onion. I'll use one half of the onion. We want really thin slices like such. Now it's time to chop some fresh garlic. I am going to peel about four cloves. I am just going to roughly chop the garlic. I'm not going to mince it. I want the big pieces of garlic. There we are. Now it's time to brown our roast. What that means is we are going to sear both sides on a really high heat to lock in all of the flavor that we built from the marinade. Add one tablespoon of olive oil to a hot skillet. Then add your seasoned roast to the skillet. You're going to brown for approximately three to five minutes on one side. Flip it over and brown for another five minutes. We have our browned roast. It's smelling amazing. We're just going to take that, put it in our casserole dish. Yes. Then we're going to take the onions and garlic that we worked so hard on. Just lay it on top of the roast. Now if you want to add more vegetables at this time, you can. If you want to do bell pepper, thinly sliced bell pepper will work great. If you want to chop up some celery, this is where you can go crazy. I like mine very classic. I'm just going to do garlic and onion. I have some beef stock that I have heated up and I'm just going to pour the beef stock on top. You see where I'm going. This is one cup of beef stock. I'm going to cover it and place this in the oven at 375 for about one hour. The stock is going to help this roast stay juicy. Let's put this in the oven. Let's work on our vegetables that we're going to cook with the roast while the roast is in the oven. We want the roast to be around 50 to 60% done before we add our vegetables because we don't want our vegetables to overcook and get soggy and mushy. For this roast, I am using baby Yukon gold potatoes. These are nice and creamy. I love them. We're using carrots with the skin on because the skin is where all the nutrients are. I am also going to cook some air cobert or green beans with this roast. I found that this is the best flavor combination. For the carrots, they're really easy. I'm just going to cut the tips off of both ends and I'm just going to chop the carrots evenly. I cut them in half, cut the half in half, cut the half in half. That's a lot of halving. We have these lovely chunks of carrot. Beautiful. For the potatoes, you can leave them whole if you like, but for them to cook quicker, I'm just going to slice them in half. These are beautiful bite-sized pieces. With these lovely green beans, these have already been trimmed, so I don't have to do anything. The most important thing that we do is add flavor. We are going to season the vegetables before we put them into the roast. We want everything to taste delicious on their own and then delicious as part of the whole meal. I am going to season the vegetables with some coarse salt. This is pink Himalayan salt. I'm using coarse salt on the vegetables because I used a coarse salt when I marinated the beef. I'm also going to use some black pepper. That's it. You got to mix it up. Just like that, our vegetables are prepped and ready to go. Time to check on our little baby. Oh yes, lovely. Now we are going to add our vegetables around the roast. Because the potatoes are going to take the longest to cook, I want those directly in the broth. The liquid is going to help them cook quicker. I'm going to take the carrots and place those around as well. I am going to put some fresh herbs. This is rosemary. We're going to lay the rosemary in there. We're continuing to build the flavor. Then I'm going to add some fresh thyme. Yes, oh my goodness. Then I'm going to take the beautiful green beans and just lay them on top. Then everything is going to cook in harmony. I am going to take approximately three tablespoons of butter. I'm going to place the butter around the vegetables. Put the top one. Put this back in the oven for approximately 45 minutes to an hour. I'll see you when it's done. The pot roast is out of the oven. This is a pan of goodness. Let's dig in. I am going to move the green beans to the side. Get in this roast. It's so tender. I can break it without even cutting it. Come on now. Do not play with me. We're going to take that. Put a nice juicy piece right in the center. Oh yes. Then on one side, I am going to put a nice helping of green beans. On the other side, I am going to put a nice helping of carrots and potatoes. Then I am going to take a spoon. You guys, this is called au jus. Just the juice from the roast. Meat juice. Au jus is meat juice. Just put that meat juice all over it. A beautiful pot roast. Save this recipe.