Just thought I'd share this. Not what you would call "uber healthy", as I am the type of cook that prefers good tasting food over super healthy food. After all, sometimes you just want to pig out on something delicious and not care about how healthy it is.
Homemade Pot Roast
1 large (approx. 2lbs-3lbs. depending on number of people) chuck roast or other suitable cut of meat
1 large onion, halved and sliced (whatever kind of onion you like, I prefer a mix of green and yellow onions)
2 tablespoons of minced garlic
Cubed potatoes (optional)
1 or 2 Carrots
Equal parts:
Balsamic vinegar
Worcestershire sauce
Beef bouillon paste (must use paste, store bought)
Fresh ground pepper.
White Truffel oil
Extra virgin olive oil
Store bought steak marinade (for a base)
(use slightly less than the rest) soy sauce
Pour a small amount of truffle oil (I recommend white truffle over black because the black truffle makes it taste horrifyingly bad in my experience, maybe because it uses sun flower oil instead of olive oil), and a slightly larger amount of olive oil in the bottom of the roasting pan, brush bottom of pan to prevent sticking. Place cut of meat in pan, cover, and let rest so that it reaches room temperature before cooking. While cut of meat is warming, mix bouillon paste, basalmic vinegar, garlic, steak marinade, soy sauce, and Worcestershire sauce, mix should be slightly thick, consisting mostly of bouillon paste, with the rest to thin it out, mix in small amounts at first, adding more until it tastes good. Brush this liquid (Side note: this liquid is what I use for steak marinade, adding in a decent amount of onion powder until it becomes noticeable) onto all sides of the cut of meat, dumping whatever is left over ontop (I like to drizzle a thin line of white truffle oil on top, longways, for flavor). Then cover in thinly sliced onion halves. You may wish to omit the soy sauce or use a low salt soy sauce, as it can make the meal quite salty if you use too much. Finally, I grate a carrot or two overtop of everything for some good flavor, usually a fine grater rather than a coarse one.
Optional potatoes
cut several peeled potatoes into small cubes, about half an inch in thickness. (add a bit of garlic before melting, to flavor the butter if desired) Melt a few tablespoons of butter, add a drop or two of truffle oil (always white) and pour over potato cubes, you’ll need enough butter to coat all of the cubes, stir until coated. Add in a bit of rosemary and sage and stir until coated. Place potatoes in pan with the meat and onions.
Cook the whole thing on a low temperature (about 225, if you need it faster 245) for several hours until it’s done. Adding the potatoes may make it take longer. Do not add water, or any other greens as they will detract from the taste of the meat. You will know the roast is done when it falls apart just from poking at it with a fork. You may optionally wish to turn the meat over half way through cooking.
Enjoy, and let me know what you guys think. If you have any additions let me know! Sorry the post is so long, not sure how or if we can upload a file with posts.