Check out this absolutely delicious yet specially medicated “pot” roast recipe that includes an accompaniment of equally tasty and infused roasted veggies. This particular recipe is a little more sophisticated than usual and will take some more prep work than you may be used to but it’s impossible to argue with the results if you pull it off. Also, it yields a pretty large meal so you will definitely want to invite your friends over to enjoy the roast along with you!
Special “Pot” Roast Ingredients:
4 pounds beef chuck
2 cups of beef broth
Coarse kosher salt and
Fresh ground black pepper
3 tbs of vegetable oil
2 sliced celery ribs
At least smashed 5 cloves of garlic
2 tablespoons of flour
1/2 cup of red wine
1 (15oz) can of chopped tomatoes still in their juices
3 sprigs of fresh thyme
1/8 of an ounce of clean and finely crushed cannabis
1 tablespoon red wine vinegar
2 bay leaves
1 large onion
2 peeled and thinly sliced carrots
4 tablespoons of of clean and finely crushed weed
2 teaspoons of coarse kosher salt
Fresh ground black pepper (to taste)
2 medium red onions also to be peeled and cut into wedges
5 carrots that are to be peeled and cut into thirds
3 medium turnips to be peeled and cut into wedges
2 medium peeled parsnips that are cut into thirds
At least 5 tablespoons of virgin olive oil
1 tablespoon of fresh chopped thyme leaves
Preheat your oven to 350 degrees F and heat a large roasting pan (with a lid) over medium-high heat. Next, season your roast meat abundantly with the salt and pepper (feel free to add other spices if you’d like). Add the olive oil to the pot and then lay the meat in it to sear on both sides until they are nice and brown. After searing, move the meat to a plate for now and pour all but 2 tablespoons of the olive oil from the pot. Now you can add the onion, carrots, celery, and garlic to the pot, and cook until they are all nice and tender.
Add the flour and scrape up any fond that’s clinging to the bottom of the pot by using a wooden spoon to prevent damaging your cookware. Next you’ll want to add the wine and tomatoes and then cook until the liquid solution has thickened. Once thickened, toss in the beef broth, your cannabis, thyme, and the bay leaves then bring it all to a boil.
Return the meat to the pot on top of the deliciously aromatic liquid, cover, and place in the oven to cook further until the roast is tender or approximately 1 1/2 hours. Remove the lid and continue to cook the roast uncovered for around another hour to ensure that it is as tender as possible. While the roast finishes cooking, put the carrots, turnips, onions, and parsnips on a baking sheet and then toss the mix thoroughly with the olive oil, thyme, salt, and pepper. Place the mixed veggies on a shelf in the oven under the roast for the last hour or so of cooking, making sure to stir them occasionally.
Once the time is up and the roast is proven tender, move the meat to a plate and cover it loosely with a tin foil tent to let it rest. Skim the excess fat that will float to the surface of the leftover sauce and dump it. After you remove the fat, heat the sauce to a boil over medium-high heat stirring in the parsley, the cannabis, and vinegar, then add salt and pepper as desired until it thickens to a gravy-like consistency. When you’re ready, slice up the roast, pile your plate high with the roasted veggies, pour some of that extra gravy sauce on top of it all and enjoy!
Have you ever made a cannabis infused meal along these lines before? Do you have any recipes that you’d like to share?