Pot Roast

It's week two of vintage month on Cooking with B.S.! And we're featuring the most the oldest recipe ever, cooked meat. There is something appealing about simplicity. Maybe it's having fewer dishes to clean up after the meal is cooked or perhaps it's when you don't muddle the meat with every spice under the sun its true flavor comes out. Or perhaps these vintage recipes remind us of a simpler time, a better time, a time before quinoa.

Pot Roast

• 1 lbs. Beef Roast
• 2 Carrots
• 5 Celery Stalks
• 1/2 Medium Yellow Onion
• 3 Potatoes
• Salt and Pepper

1. Preheat the oven to 375°
2. Coarsely chop all the vegetables except the potatoes. 
3. Place the roast in a pan or in a "pot" and add a dash of salt and pepper. Place the chopped vegetables around the roast.  Add another dash of salt and pepper to everything in the pot. Put the lid on the pot and place the pot in the oven. 
4. Bake for 15 minutes. Stir all the vegetables around and turn the roast over. Cook for another 15 minutes.
5. Coarsely cut up the potatoes and add to the pot. Continue cooking for another 30 minutes.
6. Slice and serve. 

Photos by Katy Weaver

Blood Orange Rainbow Chard

This is probably my most colorfully titled blog post yet! Chard and citrus complement each other very well and blood oranges are probably my favorite fruit within the citrus genus. For those who have never had chard, it's nothing to be scared of, chard is just a leafy green that's high in vitamin A, C, and K.

Blood Orange Rainbow Chard

• About 12 large leafs of chopped rainbow chard
• 1 blood orange juiced and zested into strips
• 2 tablespoons of olive oil
• 1 tablespoon of minced garlic

1. Heat the oil in a large sauce pan over medium heat. Throw in the garlic. Put the chopped chard in the pan, I like to include the steams, but you don't have to add, if you find them too crunchy.
2. Peel parts of the orange skin into strips and add the zest to the pan. Cut the orange in half and add the juice as well. 
3. Cook over medium heat while stirring occasionally until the chard is wilted, about 8 minutes or so.
4. Plate and serve as a side! And make sure to remove the orange peels! Enjoy!

Above is a little preview of the Open Steak Sandwich post, which I'll be posting later this week!

These are all colorful Katy Weaver photos!