HOME COOKING WITH THRIVE

THRIVE SUNDAY POT ROAST

I've been trying for years to make a delicious pot roast and especially awesome gravy with no luck! I've tried lots of recipes and it never came out right. Most of the time, it was too dry and too bland. Finally, I decided to put Thrive to the test and I was AMAZED! I've tried this recipe 4 times already (including with pork chops) and it has worked out exactly the same every time. I have a tender pot roast and the most delicious gravy ever! I attribute my success to Thrive vegetables. They are soooo delicious!

1/4 cup Thrive Freeze Dried Onions
1/3 cup Thrive Freeze Dried Celery
1 cup Thrive Freeze Dried Sliced Mushrooms
1 TB Thrive Tomato Powder

1 TB garlic powder (not salt)
1TB Adobo all purpose seasoning
Pepper to taste
Parlsey all over

1 TB canola oil for the pan
1 Can Chicken Broth
2 Cups hot water for reconstitution

1 3- 4 lb Pot Roast

Add all seasonings to a dry, clean roast and rub it in with your hands. Be generous and add more garlic powder and parsley if you need to but be careful with adding more salt because you'll be adding chicken broth in a minute.

Heat up 1 tb canola oil in a medium cast iron skillet


Brown'er up nice and crispy at a medium to medium-low heat. The cast iron skillets are very hot and brown quickly and beautifully. Do both sides. Add all the seasonings to the other side, too. Once it is browned, turn it to low because you'll be adding H20 to this and you don't want to get burned!



While the roast is browning, measure out your Thrive vegetables (except the tomato powder)





Add 2 cups of hot water to reconstitute for just 5 minutes. My rule for reconstituting FD veggies is 2:1 , just like rice, 1 cup veggies: 2 cups hot water... It's an easy rule to remember.




Strain the veggies and add 1 TB of tomato powder (this is a secret ingredient - gives some tang and good color to the meat and sauce)




Add 1 can of Chicken broth to the vegetable mixture.


Dump all veggies with broth in at one time. Be prepared to put a lid on top if your skillet is still too hot because it could splatter.




Cover with a lid or aluminum foil. And pop it in the over at 400 degrees 30 minutes and then drop the temperature to 250 degrees for 30 minutes. (If you're doing a larger roast let it cook at 400 degrees for 1 hour and 250 degrees for 1 hour).



Once your roast is done, take it out of the pan and make your gravy. My husband cut the roast before I could take a picture of it. But to make the gravy, get a cup or water and 2 TB of flour or so and mix it up until all the lumps are out, then add it to the hot skillet and cook it up to a good boil. Turn it down and let it thicken, just 5 minutes or so. You probably won't need to add salt or pepper if you seasoned the roast like I described up above.
Enjoy impressing your mother-in-law with this roast and gravy! I sure did!!











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