In case you can't tell, I am really digging my Dutch oven and cast iron pans lately. They have become a new staple for me and I love my recipes I'm using them for. My posts the past few months were, well, non existent. Why?
Well, here are a few reasons:
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| My sweet birthday boy |
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| Umm, can you say stitches? |
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| Conservatory field trip as we learn about flowers |
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| This pic is just 'cause it's plain ol' pretty.... |
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| Hockey, hockey, hockey |
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| Oh and more hockey! |
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| Oh, and this... Don't ask. But it is called living with boys. |
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| Celebrating 15 years of marriage.... |
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| To this handsome guy! |
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Oh, wait! This was supposed to be about food... right. Let's get on with it shall we...
Dutch oven pot roast
Ingredients
Pot Roast
Coconut oil
Portobello Mushroom Soup
onion (sliced into quarters
garlic
salt
pepper
Thyme
Rosemary
(this is more of a guideline, then a recipe, feel free to experiment)
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| Brown in olive oil |
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| Brown in olive oil |
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| remove from pot |
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| generously season a roast with salt and pepper on both sides |
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| Brown both sides of roast in juices left behind from veggies and remove. |
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| place veggies in bottom of pot |
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| place roast on top of veggies |
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| season with Thyme and Rosemary (fresh if you have it) |
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| Add portobello mushroom soup |
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| Cover and cook for 3-4 hours at 300 degrees |
I don't have any pictures to share because I was at work when my sweet babies ate it ALL! That's right, not a morsel left for the hard working mama. (But, that's ok because I was teaching a cooking class and may have had some sweet treats!) And I just love that they loved it THAT MUCH!
