Pot Roast and Herbed Potatoes with a Leek and Garlic Cream Sauce!

I think you will love this dinner, I guess I could call it "Not Yo' Mama's Pot Roast and Potatoes". This is my spin on a classic dish with a new twist! I LOVED it, and I think you will LOVE it too!

POT ROAST:

1 3-4lb. roast

1 tsp. each sea salt,pepper & garlic powder

2 Tbsp. beef bouillon

1 cup water.

Place roast in 9x13 pan, season with S&P, garlic powder. Pour water in pan with bouillon.

Cover tightly with aluminum foil. Bake @ 35o degrees for 1 hr. 15 minutes.

HERBED POTATOES

4-5 potatoes, any kind

2 Tbsp. each Fresh Herbs:Thyme,chives,sage,parsley

1 tsp. sea salt and pepper

2 cloves fresh garlic, chopped

3 Tbsp. olive oil

2Tbsp. butter,melted

Slice potatoes longwise about 1/2 inch thick- leave skin on. Mix ALL ingredients and place into pan, approx. 9x9 size. COVER tightly with aluminum foil. Bake 350 degrees for 1 hour.

Leek and Garlic Cream Sauce:

1 large leek, cleaned and sliced thin

2 cloves fresh garlic, chopped fine

1/2 cup shallot or sweet onion, chopped fine

1/2 cup each orange bell pepper and green (or red), chopped

2 Tbsp. butter

1 tsp. flour

1 tsp. sea salt

1/2 tsp. black pepper

1 1/2 cups. milk or cream

In medium pan, saute leeks, peppers, onion and garlic in butter. Cook for 5-7 minutes over medium heat. Sprinkle flour into vegetable mixture, stirring until fully incorporated. Slowly add milk stirring constantly, so no lumps will form. Add salt and pepper to season. Bring to boil for about 2 minutes, just until slightly thickened. Then let simmer over low heat, until ready to serve!

Slice roast (as shown in picture), Place potatoes and roast on plate, spoon sauce over meat and potatoes if you wish. Bon Apetite!