Ingredients:
1 Beef Chuck Roast (2-1/2 to 3-1/2 pounds)
1/2 Cup cannabis flour
1 Teaspoon salt
1 Teaspoon pepper
2 Tablespoon cannabis oil
4 Cups reduced-sodium beef broth
2 Tablespoons tomato paste
2 Teaspoons dried thyme leaves
2 Teaspoons dried cannabis leaves (grinded)
1 Pound small red-skinned potatoes (about 1-1/2-inch diameter), cut in half
1 Pound carrots, peeled, cut into 1-1/2-inch pieces
2 Large onions, cut into 8 wedges each
Recipe by: Cassidy Wolfe & weedist.com
Steps:
1. Combine cannabis flour, salt and pepper
2. Coat beef roast with 2 tablespoons flour mixture. Reserve remaining flour mixture.
3. Heat cannabis oil in stock pot over medium heat until hot.
4. Place roast in stockpot; brown evenly. Pour off drippings.
5. Combine broth, tomato paste, thyme and cannabis leaves in stock pot; whisk in reserved flour mixture. Bring to a boil.
6. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours.
7. Stir gravy.
8. Add potatoes, carrots and onions to stockpot. Bring to a boil.
9. Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are fork-tender.
10. Carve roast into slices or chunks; serve with vegetables and gravy.
Ingredients:
1 Beef Chuck Roast (2-1/2 to 3-1/2 pounds)
1/2 Cup cannabis flour
1 Teaspoon salt
1 Teaspoon pepper
2 Tablespoon cannabis oil
4 Cups reduced-sodium beef broth
2 Tablespoons tomato paste
2 Teaspoons dried thyme leaves
2 Teaspoons dried cannabis leaves (grinded)
1 Pound small red-skinned potatoes (about 1-1/2-inch diameter), cut in half
1 Pound carrots, peeled, cut into 1-1/2-inch pieces
2 Large onions, cut into 8 wedges each
Steps:
1. Combine cannabis flour, salt and pepper
2. Coat beef roast with 2 tablespoons flour mixture. Reserve remaining flour mixture.
3. Heat cannabis oil in stock pot over medium heat until hot.
4. Place roast in stockpot; brown evenly. Pour off drippings.
5. Combine broth, tomato paste, thyme and cannabis leaves in stock pot; whisk in reserved flour mixture. Bring to a boil.
6. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours.
7. Stir gravy.
8. Add potatoes, carrots and onions to stockpot. Bring to a boil.
9. Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are fork-tender.
10. Carve roast into slices or chunks; serve with vegetables and gravy.
Recipe by: Cassidy Wolfe & weedist.com