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Pot Roast

It was inevitable. Any Cannabis cookbook just has to have "Pot" Roast. Yikes, what took me so long to put this recipe together and run it through itís paces? This is not a particularly easy recipe and takes the better part of a day to cook.

This roast is delicious. If your family is like mine a roast (and its leftovers) can last nearly a week. Made without the better bud butter, the roast is more than suitable for school lunch sandwiches.

Ingredients:

3-4 pound chuck roast-tied
8-16 oz of fresh baby carrots
2-3 pounds small white rose potatoes-washed and quartered
Ĺ stalk of celery- chopped
3 medium sweet onions-chopped
1 8oz package of frozen peas
1\3 cup extra virgin olive oil
2 teaspoons minced garlic
1 Ĺ cups good red wine (try Zinfandel)
3-4 cups beef broth
1 tablespoon cracked black pepper
1-teaspoon kosher salt
2 tablespoons of Lea and Perrins
1-2 bay leaves (remove before serving)
1-2 cups seasoned flour (pinch of salt/pepper/ plus a teaspoon of "essence"
3 tablespoons of kief butter or better bud butter

Dr. Jayís "Essence": 2Tbl cracked black pepper, 1Tbl paprika, 1Tbl salt, 1Tbl onion powder, 1Tbl cayenne pepper, 1Tbl granulated garlic, 1Tbl kief (eat your heart out Emeril)

Directions:

Heat the oil and sauté the onions until clear in a large and deep flame proof pot. Roll the roast in seasoned flour shaking off the excess and set aside. Deglaze the pot with some of the red wine and bring back to high heat. Brown the roast on all sides (takes about 5-7 minutes) in the cooked onions, wine, and flour.

Add the beef stock, wine, garlic, vegetables, Lea and Perrins, and spices. Make sure the liquid just barely covers the roast. Bring up to heat then reduce the heat down to about as low as it will go. Cook covered for one to one and half hours or until the vegetables are fork tender, turning the roast every 30-60 minutes. Remove vegetables and set aside warm for later (if you leave them in you get veggie mush).

Add the better bud butter or kief butter, cover again and cook for an additional 2-21\2 hours or until the roast is fork tender. Remove roast and set aside for 15 minutes. If you carve the roast before it "sets" the juices will run out.

Now, you can make gravy out of the cooking liquid by adding a mixture of 4 tablespoons of flour with 4 tablespoons of dairy butter cut into the flour. Personally, I used the liquid to cook buckwheat grouts. Weíll save that recipe for another time since the grouts didnít work out very well except for Frannie our dog who loves them. Frannie gets none of the roast.

Slice and serve the roast surrounded by vegetables and covered with gravy.

Recommended beverage: A big red wine. Kendall Jackson Zinfandel is wonderful or any good Cabernet Sauvignon will do.


     
   

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