Bottom Round Roast

First let me explain that I didn't have my usual camera handy so I used my iphone instead and the pictures are of a much lower quality.

Here's the tools I used for cooking the roast. Note the time when I started this dinner. I usually get impatient with roast such as this and end up cooking to too high a heat. Today I was prepared with snacks instead. I guess the smartest thing to do would have been to start dinner earlier but I lost track of time, again.


First I added olive oil to the heated pan then browned the meat that was sprinkled with sea salt and steakhouse pepper blend. On top of the meat I placed half and sliced onion, a bunch of smashed garlic and a few mushrooms. I poured in about a quarter cup white wine and 2 Tbls balsamic vinegar. With the lid in place while the kettle was still warm from the browning I placed it in a preheated oven at 250 degrees.




This is what came out about three and a half hours later. The smell made it hard to finish putting together the rest of the meal, we really just wanted to stop and eat the beef. I pulled the meat out to rest and Doug made the gravy out of the juices.


The pictures really don't do this meal justice. The roast was perfect, the mushrooms so flavorful and everyone loved the artichoke too. The kids really enjoyed dipping their artichoke leaves in gravy. I admit I wouldn't have thought to do that. I prefer salted ghee myself, and Doug is strictly mayo.


This peach cobbler was really the highlight to me and beleive me that meal was a tough act to follow. Here's my recipe:

1/2 c brown rice flour
1/4 c tapioca flour
1/4 c garbanzo bean flour
1 tsp baking powder
1 tsp xanthan gum
1 cup evaporated cane juice crystals
2 eggs
1 tsp vanilla
rice milk
2 cups diced peeled peaches
a good bit of coconut oil

Preheat your oven to 350. Peel and dice the peaches then set aside. Whisk together the first 6 ingredients. Preheat a 10in cast iron skillet on med-high heat. Mix eggs, vanilla and enough milk to your powder to make a light batter. Add a healthy amount of coconut oil to the pan and once melted tilt the pan to coat all the sides. Pour your batter into the hot pan, as the batter starts to rise pour in your peaches. Give it a minute to set up a bit then move it to the oven and bake at 350 for about 20 minutes or until golden brown and delicious GBD!



I'm not accustom to sweets and this one did push the limits for me. Next time I might reduce the sugar a bit but for your average person I'm sure the amount was just right.