I snuck away from the farm again, but this time it was business related. I had the honor of presenting at the MOSES Organic Farming Conference in La Crosse last weekend. It was two days ripe full of wisdom, inspiration and connection.
That said, I'm happy to be home. I plan to warm the kitchen this month with delicious roasts. You should too, as we are having a Sale on Roasts.
Normally I lean on the experts and provide a link to someone else's recipe in the newsletter. But this month you are getting one from my own kitchen. I threw together a pot roast for dinner and Farmer Chris said it was the best I ever made.
So despite not measuring a thing, I did my best to create a recipe for you below. Pot Roast, I know what your thinking - simple - but I get asked each winter market for a recipe. So here it is!
Thank your for taking the time to read our farm news. We hope March provides you some celebration and the joyful anticipation of spring.
-Tamara & Chris Johnson
P.S. Plan ahead for your St. Patrick's Day Brisket & Easter Ham - Order them today.
That said, I'm happy to be home. I plan to warm the kitchen this month with delicious roasts. You should too, as we are having a Sale on Roasts.
Normally I lean on the experts and provide a link to someone else's recipe in the newsletter. But this month you are getting one from my own kitchen. I threw together a pot roast for dinner and Farmer Chris said it was the best I ever made.
So despite not measuring a thing, I did my best to create a recipe for you below. Pot Roast, I know what your thinking - simple - but I get asked each winter market for a recipe. So here it is!
Thank your for taking the time to read our farm news. We hope March provides you some celebration and the joyful anticipation of spring.
-Tamara & Chris Johnson
P.S. Plan ahead for your St. Patrick's Day Brisket & Easter Ham - Order them today.
FARMER TAMARA'S POT ROAST
INGREDIENTS -
INGREDIENTS -
- 2-3 lb Arm Roast, trimmed
- Kosher Salt & Pepper
- Central Street Old World Seasoning (I was gifted this for Christmas and it's good!)
- Flour
- Butter or Lard
- Bay Leaf
- Thyme
- Onions - all the veggies are roughly chopped
- Garlic Cloves
- Broth
- Carrot
- Celery
- Sauerkraut, 1 cup - use red wine if you don't like kraut
- Pre-heat oven to 325 F
- Pat roast dry. Rub with flour, salt, pepper and Central Street Old World Seasoning
- Brown roast in a Dutch Oven using butter or lard. I actually used booth
- Remove roast and sauté onions, garlic, thyme and bay leaf
- Add roast and broth to pot. Enough broth the cover 2/3 of roast. Place in pre-heated oven with lid on crock. Braise for 1.5 hours.
- Remove pot from oven. Flip roast. Add roughly chopped veggies and kraut. Add more broth, if needed. Braise for another hour, or until meat is fork tender.
- Eat and enjoy!
