Who doesn’t love slow cooked pot roast and potatoes? Options: wake up early and prepare your roast and then put it in your slow cooker, all before you go to work, or take four hours on the stove top and oven to make that tender roast. Here’s an idea: don’t do either and make it in one hour. What could be better? Well, adding tea in of course.
4 beef chuck eye steaks boneless
4 cups beef broth
1 tbsp robust black tea (with cocoa notes)
2 tsp olive oil
1 ½ -2 lbs small red potatoes halved
2 tsp unsalted butter
salt and pepper to taste
In a sauce pan bring the stock to the proper temperature for your tea. Steep the tea for 4-5 minutes and then remove it. Meanwhile, liberally season both sides of your chuck eye steaks with salt and pepper. In a large high sided skillet over medium to medium high heat sear both sides of the beef. Remove the beef from the pan, put in one tablespoon of butter, then put in your potatoes cut side down. Place the beef on top of the potatoes and pour in 4 cups of the tea infused beef broth adding 1 teaspoon of butter. Bring to a simmer then cover and let cook for 30 minutes on medium low heat.
After cooking for 30 minutes pour ¾ of the broth into a separate skillet with the beef and cover. Allow the beef to cook for 30 minutes over medium to medium low heat. Uncover the large skillet that has the potatoes and cook over medium heat for about 20 minutes or until the broth has evaporated and your potatoes are browned. This recipe serves 4 people.
With just one hour you can have tender fall apart beef and flavor infused potatoes worth writing home to mom about. So simple, yet so tea spectacular.
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