Cajun Sunday Roast from a Non-Cajun
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 bro...