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Recipe: Beef Pot Roast

My schedule is off, sorry folks. Recipes will now appear every Monday and the Health columns will show up on Thursdays.

One of my favorite dishes is to sit down to the table, surrounded by my husband and our nephews who willingly spend time with their auntie and uncle and dig into pot roast.

A great substitution for beef, for both health and taste, is beefalo or buffalo. It is very high protein and nutrients and extremely low in fat. When times are good, Alvin and I eat only buffalo and beefalo. So give it a try one day, you might like it.

Best place to find beefalo or buffalo for sale? Ebay. I kid you not. That's where I've purchased almost every bit of buffalo or beefalo we've enjoyed.

Beef Pot Roast

4 to 5 lb. Beef Roast
2 T. Extra Virgin Light Olive Oil
2 C. Boiling Water
2 Cubes Beef Bullion
1/2 t. Salt
1 t. Black Pepper
1 t. Emeril Lagasse’s Original Essence Seasoning
4 Medium Potatoes
2 Carrots
1 Celery Stalk
1 Small Onion

Trim fat from roast and sear each side of the roast in hot olive oil. This traps the flavor inside the meat as well as adding a wonderful flavor to the roast. Place roast in a deep roasting pan.

Unwrap the 2 cubes of beef bullion and put into 2 cups boiling water and let dissolve. Pour over the roast.

Sprinkle garlic salt, salt, black pepper and Emeril Lagasse’s Original Essence Seasoning over the roast, covering every part. Add potatoes, carrots, celery stalks and small onion. Let cook at a simmer for four hours, occasionally adding water if the necessity arises.

Absolutely the best when served with home made bread, fresh out of the oven.

Happy Eating.

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Recipe: Beef Pot Roast Recipe: Beef Pot Roast Reviewed by Candace Salima on Saturday, September 20, 2008 Rating: 5