At Considerable Cost

So, maybe a meat post isn't great during Lent?! We have worked on making Sunday more of a day apart.   We still have work to do on that front, but we've made some progress.   Part of our new tradition is a Sunday roast for dinner.  I've finally got a recipe we all love. I prefer to use a London Broil cut, seen above, rather than a proper roast cut.   It's lean, so you get your money's worth and there isn't much left over. I cut deep slits throughout the meat.   In a food processor, I finely chop (by hand, it's FINALLY--hee hee): celery, onion, bell pepper, green onions, parsley, and garlic.   I add Kosher salt and black pepper to that mixture.   Then, I stuff the slits with this stuffing mix.   After that, I generously salt and pepper all sides of the roast. Next, I heat a bit of vegetable oil in a large skillet, on medium-high heat.   I brown both sides of the roast. After the meat is browned on both sides, I lay it in my Pampered Chef crock r