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Sachita · 01-10-2010, 02:30 PM

Ok since you all love pot roast I have a fancy version that will send you into next week.

You can use a whole roast or if you really want to get fancy take a half a tenderloin of beef or venison tenderloin.

I use coconut oil to sear because I can get the pan really hot without the oil burning but you can also use sesame. In fact toasted sesame oil only adds to the flavor. Sear your meat.

Add your meat into the crock. Next to the meat add fresh cloves of garlic. Then onions. I like whole cippolini's. Then potatoes and carrots. Next add a few cups of beef stock and a 1/2 cup of a heavy red wine. Add salt, pepper, rosemary and thyme. Believe it or not I even add a shake of Cinnamon.

Let this simmer for overnight or at least 6 hours. Then make a rue.

http://www.ehow.com/how_5310470_make-rue.html

This is important, dip out a large amount of broth from your crock. Blend in the rue and then pour over everything. Now let it cook another 3 hours.

OMG- to die for.The carrots and potatoes will be ultra soft, even mushy but its all good. The combination of wine, herbs and rue, just right, turn this into a very hearty, thick stew that will leave your mouth watering inbetween each bite.

01-10-2010, 02:30 PM	#19
Sachita Senior Member How Do You Identify?: Alpha Femme Preferred Pronoun?: Goddess Relationship Status: Completely in love Join Date: Nov 2009 Location: Southern Virginia Posts: 3,225 My Photo Gallery Thanks: 2,564 Thanked 8,994 Times in 2,249 Posts Rep Power: 21474854	Ok since you all love pot roast I have a fancy version that will send you into next week. You can use a whole roast or if you really want to get fancy take a half a tenderloin of beef or venison tenderloin. I use coconut oil to sear because I can get the pan really hot without the oil burning but you can also use sesame. In fact toasted sesame oil only adds to the flavor. Sear your meat. Add your meat into the crock. Next to the meat add fresh cloves of garlic. Then onions. I like whole cippolini's. Then potatoes and carrots. Next add a few cups of beef stock and a 1/2 cup of a heavy red wine. Add salt, pepper, rosemary and thyme. Believe it or not I even add a shake of Cinnamon. Let this simmer for overnight or at least 6 hours. Then make a rue. http://www.ehow.com/how_5310470_make-rue.html This is important, dip out a large amount of broth from your crock. Blend in the rue and then pour over everything. Now let it cook another 3 hours. OMG- to die for.The carrots and potatoes will be ultra soft, even mushy but its all good. The combination of wine, herbs and rue, just right, turn this into a very hearty, thick stew that will leave your mouth watering inbetween each bite. __________________ You either like me or you don't. It took me Twenty-something years to learn how to love myself, I don't have that kinda time to convince somebody else. ~ Daniel Franzese