Janet G. is a new customer. She took some of our ideas, but mostly her own great spicing and created a pot roast which made a lot of folks happy! Note the inventive use of amaranth flour in her sauce/roux. Amaranth is full of nutrition, check out our link, here:
http://lonestargrassfed.com/blog1/wild-thangs/steamed-lambsquarters-martin-p/
So here’s the recipe, in Janet’s words:
“Thanks for the tips, the pot roast came out great. I used about 5 lbs of the roast and seared it on both sides, adding 2 huge bunches of Texas kale from Central Market, an onion, and half a stalk of celery. Salt, garlic powder, sweetened with fourth off a cup catsup and then same amount Braggs vinegar to balance, and thickened with half a cup amaranth flour, it was delicious, savory, and fork tender in four hours. The meat was divine, and I will always use amaranth in sauces.”