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Pot Roast
(recipe, Quinn Losselyong)
Ingredients
- 6 tsp. lapsang Souchong black tea
- 2 bay leaves
- 3 glugs of olive oil
- 2 tsp. butter
- sprinkling of flour
- 1 tsp. salt
- 1 tsp. fresh peppercorns
- 5 garden fresh carrots, chopped
- 1½ walla walla onion, chopped
- 10 crimini mushrooms
- 3 ribs of celery
- 1 elephant garlic, cut into finger nail size pieces
- 1½ cups of beef broth, better than bouillan
- 8 oz. of Miller High Life
- 4½ lb. of Chuck Pot Roast
Steps
- turn on crock pot to high
- place roasting dutch oven on medium-high, add oil
- grind the Lapsang Souchong, salt, peppercorns and bay leaf in spice grinder until nice and fine
- dry your meat very well
- make little slits in your pot roast and stuff with garlic pieces
- liberally spread the spice mixture all over the meat, all sides, reserving 2 tsp for gravy
- when oil begins to smoke, brown the meat on all sides and remove
- add veggies and cook until partially soft
- add beer, scrape all the tasty bits of the bottom (the black bits) and let reduce
- transfer veggies and meat to crock pot and add meat
- cover, lower temp to low and let sit for 4-5hrs (could be less time, but I wasn't around to find out)
- Remove meat and veggies
- add juices to saute pan, 2 tsp of spice mix, add butter and slowly whisk in flour until desired thickness
- strain and pour desired amount over your pot roast and vegetables
- Enjoy!
- *I think that this really would have benefited with a bit more heat, so I would add a few hot peppers or some dried chili flakes
- *also, a little lemon juice would be nice to cut the fattiness of the roast
- *leftovers are delicious as a sandwich with some sauteed padron peppers and cherry tomatoes