Simple Pleasures - Meat and Potatoes


I'm often asked if I'm a vegetarian or vegan, and when I say I'm not, many people are surprised. If you're really into nutrition like me, everyone assumes you don't eat meat. Actually, I usually don't cook meat. I like to prepare and eat more vegetarian dishes, but I've found that I really do feel better when I have some animal protein. 

When I was pregnant, I turned away from eating mainly fish (which tasted awful to me during that period) and began craving beef. My husband was very sad that I no longer took the small portion of meat, but ate his larger one instead! 

I've learned since then how important it is to listen to my body, so now about once every month or two, I'll cook beef and thoroughly enjoy it. Since I don't eat it often, I'm able to spend the extra money to buy local, grass fed beef at the farmer's market. I had purchased a pot roast at the farmer's market earlier in the season and finally decided to partially cook it the other morning before I left for work in the afternoon. The next day, I cooked it another hour and ended up with tender, juicy roast that fell apart at the touch of a fork! Topped with carmelized onions and served with a baked potato and Brussels sprouts, the roast was the perfect meal for a frigid night. There's something about the cold that really stimulates my appetite, even if I'm not skiing! 

Here's my super simple recipes for the roast and Brussels sprouts.


1 roast

2-3 T. flour

1 t. garlic salt

1 t. pepper

1 onion, cut in half then sliced

sunflower oil

Bragg's Liquid Aminos

Combine the flour, salt and pepper, then coat the roast with it. Add some sunflower oil to a large Dutch oven and heat on the stovetop over medium-high heat. Add the roast and sprinkle any remaining flour on top. Brown well, then turn over to brown the other side. Add the onion slices around the roast at this time and stir them from time to time. When the second side of the roast is brown, place the Dutch oven, covered into a 325F oven and cook for about 2-3 hours depending on the size of the roast. When done, it should be tender enough to fall apart when you try to cut it. Remove from the oven and season the meat with Liquid Aminos. Scrape up the surrounding carmelized onions and place on top of the roast. 

You can add many different sauces and marinades or even some red wine to the roast while cooking. But even if you don't have much on hand, the above recipe makes a simple but tasty dish.


For Sauce:

1 T. olive oil

1/2 T. lemon juice

1 tsp. Dijon mustard

salt and pepper to taste

Steam desired amount of Brussels sprouts (I had about 2-3 cups). Mix up sauce and pour over the warm vegetables, stirring to coat.

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I would also recommend serving carrot sticks with this dish. I think it's a good practice to have something raw with each meal. Carrot sticks are quick and easy, and also make the meal more colorful and attractive.

Show the meat-and-potato-lovers in your family that they can have their meat and still eat healthy!

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™