Came home from my Austin trip to an empty freezer, so I stopped off at the store after the following day’s work and cruised by the meat counter to see what was on sale. This is think-on-the-fly meal making, 101, with lesson #1 being that of damage control: not gonna find grass-fed, free-range, loved-and-hugged-on animal protein/fat around here, so let that go for now, and move on. The key to success is consistently making the best from among lack-luster choices, and following that up with hittin’ ’em outta the park when life pitches plums. Anyway, beef roast is on sale, so I pick one up that weighed-in at about 2 lbs., or so. Now, what the hell to do with it? Found some Bass Farm sausage on sale as well. Hmmm, ok, things are starting to come together, in a Paleo-on-the-fly kind of way. By the time I amble over to the vegetable area, I’ve got it somewhat fleshed-out — some kind of a skillet roast, I’m thinking, with sauteed….something. How about some mushrooms, onions, and broccoli? Sounds like a plan.
So once home, I brown the roast in an iron skillet with a generous amount of coconut oil, and set it aside. Then I chop/slice/dice (whatever…cut ’em the hell up) the mushrooms, onions and broccoli. I put in some fresh garlic and scallions for good measure, and sauteed the heap in the same coconut oil that I’d previously browned the roast in. I then put the sauteed veggies with the roast and sausage in the iron skillet, and set that in a 400-degree oven for about an hour.
Turned out not half damn bad, if I do say so myself. Below: out of the oven, and on the plate —
So, if I eat like what’s described above, will I look like Franco?
I dunno, but it can’t hurt to try. Give it the ol’ n=1, college try 🙂