After I stopped eating large portions of red meat due to health reasons, I still craved a good ole’ fashion pot roast. You know, the one with carrots, potatoes, onions, and gravy. There is something about a comfort meal like this that just hits the spot on a cold winter day. The aroma of comfort just flows through the whole house when I make this dish.
And this dish is so versitile when it comes to cooking methods! I have cooked this in the oven, the crockpot and the pressure cooker and all three methods yielded excellent results. So, it’s really just a matter of how much time you have and which method you prefer.
Now let’s jump right into this recipe so you can make your house smell good for dinner tonight too!
First you need to boil 1 cup of dry lentils. Cover the lentils with about 3 inches of water over the top of them and boil for about 20 minutes. Once they are tender drain and let them cool. After they have cooled, place them in a large bowl and add the rosemary, salt, soft breadcrumbs, dry minced onion, and egg or flaxseed.
Add 2-3 cup of broth. Beef is best but you could use vegetable or chicken if you prefer. Use the following instructions for cooking:
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