Beef! It’s Whats for Dinner!

I made a Pot Roast to die for last night. I have never made it before, so I called my mother and facebooked my first love (he use to make us a roast) to aquire tips on baking Pot Roast, and with their suggestions it came out tender, juicy, and full of flavor. Furthermore, the gravy that I smothered on top of the meat was delicious, rich, and smooth.

I usually try to avoid using my oven for extended periods of time during the summer, however; this beef was cooked at such a low temperature that my studio apartment did not even over heat from the oven being on for an hour. Furthermore, I cook beef sparingly because of the high fat content in the meat. Consequently, it has been linked to heart disease, alzheimer, and colon cancer. Just like anything in life if you do not practise moderation it will come back to haunt you through the health of your body.

Eating a little red meat of course will not kill you, it might even give you a little energy. Animal protein, especially from the cow provides copious amounts of iron, zinc (great for men’s sex drive and sperm count), amino acids, and B vitamins. Iron helps in rejuvenating after surgery, menstruating, child birth, and sex. Zinc is particularly important for healthy skin and a healthy immune system. Amino Acids and B vitamins in beef assists in keeping your energy levels high, and aids in the formation of new red blood cells. Furthermore, red meat provides just the right combination of vitamins and minerals so that the body properly utilizes all of the health benefits it has to offer your body.

The debate over eating beef and its impact on your health continues to fury. However, as I have written numerous times it’s about eating what you like in moderation. Even eating to many carrots and nothing else will cause diseases in your body (I turned yellow as a baby from only eating my carrot baby food). So, remember a little bit goes a long way when ingesting anything that has a bad rap in the health department.

Pot Roast

1 1/2 pound roast (I cooked mine in a cast iron skillet)
6 garlic cloves, peeled
Olive oil
Salt and pepper to taste

Pre-heat oven to 250 degrees. Make 6 slits in the meat and insert the garlic cloves. Rub olive oil all over the meat and sprinkle with pepper and salt. Place the skillet on the stove with the dial set to medium high. Cook the beef for one minute on all sides. Then, place the skillet in the oven for one and a half hours. Once an hour has passed pinch (with a knife) the meat to see how much longer you want to cook it. If you want it to be rare this might be the best time for you to take it out. However, everyone’s oven is different so just keep an eye on the thing or put a meat thermometer in the middle to see how done you want the roast to be for you and your family/friends/lover.

Red Wine Gravy

Dripping from the skillet
1 Tbsp. Of butter
2 tbsp. Of cornstarch dissolved in water
3/4 cup of red wine
Pinch of salt

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