MEAT…
Somewhat of a controversial subject in my household!
Ok that’s a bit dramatic 😜
My husband LOVES MEAT!
He feels ALIVE when he eats meat.
I love to feed him well, wanna be a good wifey, but I just don’t like to eat a whole lot of meat!
I’m more of a veggie girl.
I was actually raw vegan for many years, then vegetarian for another few years after that. The ONLY REASON I started eating meat again was because my blood sugar and hormones got so out of whack. And if I’m honest, I began to feel better when I added it back in.
That said, it’s so important to find the proper balance for your body type, blood type, and beyond. Some weeks my body begs for predominantly vegetarian snacks and meals. And there are also times when my body needs the straight up protein and iron that only animals can give me.
I make pot roasts for Matt because it makes him SO HAPPY! And if you LOVE meat, this recipe is to die for!! This was passed down to me via my mother-in-law and it’s truly A-GAME dinner party material!! OR just old fashion “good wifey” material 😉
After this meaty dish, we’ll be balancing it out next week with mostly fish and vegetarian meals.
Matt definitely needs more meat than I do. Honestly, I’d be good with meat just a few times a month!
However, he’s also an O-Blood type and I’m an A-Blood type. He’s designed for more meat. I’m designed for more plants! Whilst I don’t believe that any one dietary theory is the be-all-end-all answer, I DEFINITELY know from experience, that there’s something to be said for each, and I personally gather great information about what’s best for my body from a number of different theories and researched dietary methods.
Some of my favorite dietary theories to play around with are: Paleo, Veganism, Raw Food, Keto, Blood-Type Diet, Macrobiotics, Auyrvedic, and Whole Food 30.
That said ALL of these theories have certain things in common which are: eliminate processed foods and sugar, eat whole foods, increase your greens, drink lots of water, buy foods that are in season when possible, buy organic when possible, and just eat high quality, high quality, high quality food!
Needless to say, it’s always a balancing act to create the menu each week for this household to make sure everyone’s getting what they need!
Thankfully, my husband loves my cooking so I’ve got THAT going for me, which is nice 😉
What about you?
Are you more of a veggie person? Or meat? What’s the best balance that you’ve been able to find for yourself?
I’m so curious to see how you navigate this for yourself and your family!
Let me know! Would love to hear how you balance this in your diet and household.
Ok, you ready for the best Pot Roast recipe of yo life?
SEE BELOW and let the salivating begin!
Jan’s Famous Pot Roast:
- Preheat Oven to 400 degrees
- Thick Chuck Roast (around 3-4 lbs) *buy grass fed/humanely raised whenever possible
- Heat a nice amount of vegetable oil (on high on your stovetop) in your dutch oven or roasting pan *make sure your roasting pan is large enough for the roast and LOTS of veggies, and it must have a lid.
- Place Chuck Roast into hot oil and sear each side until it’s crunchy and brown *it takes about 3-4 minutes per side and I sometimes have to reduce heat a little if it’s spitting too much
- Take off the hot burner once seared to brown
- Add 1 can of beef broth *I tend to use an entire box of broth, and you can use vegetable broth or bone broth if you prefer
- Take one pack of Lipton Onion Soup mix and rub it into meat on both sides, and pour the remaining mix into liquid surround the roast. *since this is a packaged/processed ingredient, I like to substitute it with my own mix of onion powder, garlic powder, and sea salt.
- 2 Onions Chopped and place all around the meat. *I like sweet onions and yellow onions
- Chop a large bundle of celery (about 10-15 stalks) and place all around the meat
- 4-6 garlic cloves minced and placed into liquid with onions and celery
- 1/2 cup Red wine poured into the broth and veggies around meat *you can substitute this with balsamic vinegar
- 2 Tbs of Dijon Mustard *this is an ingredient I have added on my own. You can choose to skip this addition
- Stir the veggies and liquid nicely so everything is mixed well around the meat.
- Place lid onto pan and put roast into oven on 400 degrees for 15 minutes.
- Reduce heat to 325 degrees for 2 hours
- Take pot out of oven and add veggies • Mushrooms *about 1/2 a container
- 8-10 carrots chopped *you can peel them if you like
- Red Potatoes or Golden Yukon Potatoes chopped in 1 inch chunks *I like to go light on the potatoes but Matt LOVES a lot of potatoes, so use as many as you like. Both types add a nice flavor so experiment or just get crazy and use both kinds!
- Add in salt and pepper to taste.
- Stir veggies around so everything is well mixed
- Place the Roast with lid on back into over for another 30 minutes
- Once the timer beeps, reach in and remove the lid and set your timer for another 30 minutes. (So it’s in the oven for a total of about 3 hrs and 15 minutes from start to finish)
- Then your roast should be ready to enjoy! *feel free to cook a bit longer if you like. Just be sure to do so BEFORE you add the veggies, as they may get too soft and mushy.
- *This recipe can also be used for your slow cooker! Sear meat, place ALL ingredients into slow cooker and cook on low for 8-12 hours!
- If you want GRAVY, take 2-3 ladles of liquid from the roasting pan and add in 3-4 teaspoons of flour (I use arrowroot flour to avoid wheat). Stir slowly until you find the thickness of choice. Add more flour for more thickness, and less for a thinner gravy.
Ok, let me know if you make this and how you enjoyed it!
Happy eating friends!
BIG Love and a Billion Hugs,
Erin
