potprincess

This is not a vegan recipe...and for the patient chef of the kitchen who understands love of cooking pleasures!

Choice of Beef, Pork, or Veal roast meat with cotton string to hold them together...

2 pounds meat, rinse off with cold water.

Sprinkle garlic salt and tarragon spice in the roasting pan, coat meat all over ( I roll them over in the pan, til all the spices have sticken on the meat) as much you wish for the flavor sizzle...drizzle olive oil across top.
THEN...........Cover tightly with aluminum foil.

Chill in fridge or cold box for 2 hours ( best done in mornings) so the day you can go about the town while its chilling in there!

When you come back ready to cook lunch or dinner, preheat oven to 375F...take out the chilling meat out.

Pan fry meat all around brown over medium high heat. Dont use extra oil. the meat can take care of its own oil and fat to brown along with the spices...it's delicous garlic and tarragon aroma. Until browned at all sides, place roast in a CLEAN roasting pan & put in sliced carrots, couple slices of butter, onions or potatoes. Any veggies you like. (I put in leeks, carrots and baby corns.)

The delight comes : an ounce or half ounce of wonderful pakalolo or just plainly great marijuana with stems ~NO SEEDS! Stuff inside meat and top all over the pan Exciting while Put pan on middle rack in the oven aluminum foil covered tight, bake for one hour!

In half hour you can check in, if need to see the progress of tenderizing of the meat with its juices wonderfully simmering YUMMM I am in heaven!

Accompany with a nice green pot leaf or just springs of parsley will do fine...and "Classico" brand sundried tomato sauce for the zing dip... WOW