I started out by roasting poblano peppers, Anaheim peppers, jalapeños, tomatillos, onions and garlic under the broiler.
If I'd thought to use a bigger pan I'd have just put it all in one, but I like to do more dishes than necessary when I cook. It's just my thing I guess.
While the veg is roasting, I seasoned a frozen roast beef I got straight from my moms freezer. They have Angus cows. It was free. This was all meant to be.
I used my favorite seasoning: Susie Q's Santa Maria Style Seasoning Blend. It's crazy good on any meat.
I admit to being pretty liberal with my garlic seasoning. Don't judge me.
Once my veggies are roasted on all sides, I throw all the peppers in a plastic bag so I can peel off the skins later.
But, meh, I got impatient and just ended up throwing it all in my blender with two cups of water and a bunch of cilantro.
Normally, I'd use chicken stock, but Misty forgot to buy some while at the grocery store. It just kicks up the flavor a little more, but water will do in a pinch.
You should end up with this:
Pour that over your roast, don't be shy about it.
I did add an extra onion in there too, just for giggles.
I covered the dish with foil and placed in the oven at 350° for four hours or so. That last hour, remove the foil to brown up the meat a bit. I like a crust at the top of my roast.
Removing the foil will reduce the salsa down to a thick consistency, and that makes it all yummy and good.
And that's it! Pretty dang yummy!
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