The vegetable medley consist of sliced carrots, green beets, minced garlic, and red potatoes—marinated in Tamari Soy Sauce, Apple Cider Vinegar, & Worcestershire Sauce; with multiple spices [including Rosemary]; and, coated with Extra Virgin Olive Oil, with a bit of brown sugar—then oven roasted.
Each meal was prepared differently; although, the ingredients for my New Year’s Dinner and today’s meal are basically the same. Key with each of them are the flavors and how they POP in my mouth. WOW!!!
This dish is truly tasty—maybe ranking in my top-five, certainly top-ten. The blackeye peas are a delectable compliment. I’ll also eat it with cranberry sauce. The flavors well meld over-night. I expect to lift fat that solidifies. Gosh! This is so good…
Okay, I floured the meat & browned it; sautéed the vegetables; added the veggies to the meat in a Dutch-Oven; and, pre-cooked the cabbage, carrots, & red potatoes–just enough to minimize cooking time. Now, I will make a gravy to ensure the dish thickens as it finishes.
That may be around 2:30 pm after 4-hours of cooking at 325°.
I think this dish will be tasty and wholesome!
Oh yeah, I’m also cooking a crockpot of blackeye peas [2 bags] in beef broth.
Will it all fit in this Dutch-Oven or will I have to use my roaster???