I’ve been doing a lot of cooking, recently. And I need something that is easy, and good, and generates some great leftovers. Enter the London Broil Pot Roast. Take one of our 2.5 pound, 2″ thick London Broil cuts ($5.99/#, whaddaya waitin’ on?) and pat it down with a little flour and sea salt and fresh ground pepper, then brown it in a cast iron skillet. Then cut it in four, put it in a large crock pot/slow cooker. Add 2 or 3 carrots, celery stalks, a piece of onion, a couple Anaheim peppers – all diced. Then a half dozen or so new potatoes. Threw in some previously cooked, leftover broccoli. Then, a double handful of the wonderful new kale I have found, GloryFoods cut kale at HEB. Last time I added a handful of arugula, too. Then some Lipton Onion Soup mix and enough water. Add a little Tony Cachere’s if you like. Set it on high for 4 or 5 hours and go away. Feeds 5 – 8, or 4 with leftovers. Incredible!
