Medieval Food - Medieval Diet - The Medieval Rogue Tavern
The Good Wife’s Medieval Pot Roast ©
Every 3 ounces of meat in The Good Wife’s Pot Roast hath about 200 calories. Roast wilt provide multiple servings for a village mob. Add 100 calories for each tater & ½ cup of carrots that thy feasts upon.
- Ye Old Medieval Ingredients
- 1 Lean Arm Roast, 4-6 Pounds
- 1 Bottle of Steak Sauce
- 1 Bag of Baby Carrots
- 6 Peeled & Cleaned Whole White Taters
- 1 Large White Onion
- 1 Tablespoon of Oil
- 1 Lean Arm Roast, 4-6 Pounds
Marinate roast overnight in the bottle of steak sauce. Heat oil in non-stick skillet. Add marinated roast & sear to lock in juices on both sides (about 5 minutes of cooking on each side).
Reserve any leftover steak sauce.
Place seared roast into a baking dish. Place peeled whole onion underneath roast with the carrot. Lay taters around roast.
Cover with leftover steak sauce & add 1 cup of water to the baking pan. Cover with foil.
Place into preheated 350 degree oven & cook till done, about 2 hours, depending on the size of thy roast.
Serve with fresh bread & a pea salad made with lite Mayo.
The Good Wife’s Pot Roast leftovers may’st be ground into chopped beef & make delicious sandwiches for another day, rain or shine. Add a few saluted mushrooms for a different, but delicious taste.
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