We were able to pick up some pot roast on sale last week, and as the week flew by, the window for using or freezing the roast was closing in. Instead of freezing it, I decided to put together an easy overnight pot roast.
- 2-3 lb pot roast
- 2 carrots, coarsely chopped
- 1 small onion, quartered
- 4 tbsp chicken gelatin/fat (leftover from baked thighs)
- 1 tbsp smoked paprika
- 1 tbsp garlic salt
- 1 tsp fresh rosemary
I started with sprinkling the garlic salt and paprika on both sides of the pot roast. Then I added the chopped onion, carrot, and rosemary into the bottom of the crock pot. Then I added the chicken fat/gelatin from the thighs I cooked earlier in the week. This is a great way to make some chicken stock without having to buy anything else–my first attempt and a successful one!
I then added in the pot roast, and filled up the crock pot with water until the meat was submerged. Then set the dial to low, and let it cook overnight for about 9 hours.
At that point, the pot roast easily shredded, and then went right back into the stock. You could easily use the meat shredded with flavors of your choice, or use it as a stew. Admittedly the stock is a little bland, but as we’re adjusting to the new diet, I think it fit the bill pretty well.
Here’s my attempt at Haley’s Homemade Chicken Salad from the Food Lovers’ Primal Palate (recipe here
). This is one of my favorite recipes, and I thoroughly recommend it. My one cautionary tale:
When making homemade mayonnaise, your choice of oil makes all the difference. I can’t find/afford a cup of macadamia oil, so I usually use 3/4 cup of coconut oil and 1/4 cup walnut oil. Unfortunately I ran out of those things and had to make up the difference with olive oil. DO NOT do that. The flavor isn’t miserable, but it does leave something to be desired.
I worked from home the past few days because I haven’t been feeling well–this Whole30 thing has really sent my body’s internal organs on a crazy ride. Hopefully, everything settles down soon; for now, I’m doing my best to tough it out.
I would never have thought to make my own tea, nevermind sage tea. But today, a friend suggested it for my upset tummy and I remembered that we had fresh sage in the fridge. So I did a quick Google search for “how to make sage tea” and tada! an easy recipe was at hand.
I didn’t actually follow the recipe. That would be too easy! :-p Instead, I just tore up enough sage leaves to fit into my tea strainer, heated some water, and let it steep. The recipe lists lemon and honey as optional additions. Honey is obviously not a Whole30 menu item, and I wanted to experience the flavor (and hopefully the helpful effects) of this tea in its original form so I didn’t add the lemon either.
The tea is light in color. It’s soothing on my throat and the warmth feels nice in my tummy. The soft sage flavor is just right. I suppose too much sage would make this tea rather bitter. But I got lucky–apparently my tea strainer holds just the right amount of torn sage leaves. 🙂
Here’s a quick and easy dish to put together as a light meal or side that’s sure to last for at least a few days between two people. The one thing that makes it possible is a reliable mandolin. I got mine at a local home retailer for less than $30 and it keeps finding ways to be useful.