Okay....So I thought we could start off with basics, but I think it's time to move onto something more complicated and I think a whole lot more fun. If you enjoy cooking, like I do, then you will like the challenge of this recipe. A mature couple could enjoy this meal at the end of the day or for a nice anniversary meal. The effects of the meal will send you into stoner bliss as well, so take advantage of the happy bellies and the high and make some sweet love to each other. Here's the scoop:
The key to cooking this weed recipe is having all your ingredients ready to go. You fail to prepare, you prepare to fail!
Ingredients:
3-4 pound chuck roast-tied
8-16 oz of fresh baby carrots
2-3 pounds small white rose potatoes-washed and quartered
½ stalk of celery- chopped
3 medium sweet onions-chopped
1 8oz package of frozen peas
1\3 cup extra virgin olive oil
2 teaspoons minced garlic
1 ½ cups good red wine (try Zinfandel)
3-4 cups beef broth
1 tablespoon cracked black pepper
1-teaspoon kosher salt
2 tablespoons of Lea and Perrins
1-2 bay leaves (remove before serving)
1-2 cups seasoned flour (pinch of salt/pepper/ plus a teaspoon of
“essence”
3 tablespoons of kief butter or better bud butter
2Tbl cracked black pepper, 1Tbl paprika, 1Tbl salt,
1Tbl onion powder, 1Tbl cayenne pepper, 1Tbl granulated garlic, 2Tbl
bud butter.
Directions:
Heat the oil and sauté the onions until clear in a large and deep flame
proof pot. Roll the roast in seasoned flour shaking off the excess and
set aside. Deglaze the pot with some of the red wine and bring back to
high heat. Brown the roast on all sides (takes about 5-7 minutes) in
the cooked onions, wine, and flour.
Add the beef stock, wine, garlic, vegetables, Lea and Perrins, and
spices. Make sure the liquid just barely covers the roast. Bring up to
heat then reduce the heat down to about as low as it will go. Cook
covered for one to one and half hours or until the vegetables are fork
tender, turning the roast every 30-60 minutes. Remove vegetables and
set aside warm for later (if you leave them in you get veggie mush).
Add the bud butter, cover again and cook for an additional 2-21\2 hours or until the roast is fork tender. Remove roast and set aside for 15 minutes. If you carve the roast before it “sets” the juices will run out.
Serve the pot roast with vegetables of your choice and nice jug of gravy!
That’s a cracking cannabis pot roast weed recipes that I’m sure you’ll love making as much as we did!
Don't forget to just simply enjoy the process and the meal!
