november roast

Oh, November. What’s with you? Why are you permanently depressed with your heavy, grey clouds, freezing cold winds and sleety days? Do you need to be such an Eeyore? Such a grump?

Never mind you! It might be cold outside but it’s warm in here. We’ve got a pot roast simmering on the stove and all the fixings for fancy Sundae’s waiting to be devoured! Thought I’d share my recipe. It’s my version of my Mom’s pot roast. Definately worth a try some cold November day.

3lb boneless blade roast
salt and pepper
1/4 cup flour
2 TBSP olive oil
1/2 large onion, sliced
3 cloves garlic, smashed
beef bouillion
1/2 cup boiling water
1 tps worcestershire sauce
dash of hot sauce
1/4 cup seafood sauce
bay leaf

Wash and pat beef dry. Season with salt and pepper on both sides. Coat with flour on all sides and shake off excess. Heat olive oil in large dutch oven on medium-high heat and then brown roast on all sides. About half way through browning add onions and garlic so they will saute at the same time (stir throughout so they don’t burn). While roast is browning combine boiling water, bouillon, worcestershire sauce, hot sauce and bay leaf in glass measuring cup. Once roast is browned, lift it and spread onions so the roast is resting on them. Slowly pour water mixture over the top. Pour seafood sauce (chilli sauce works too) over the top and spread to the edges. Simmer roast for about 2 hours until tender. Add cut up potatoes and carrots and then simmer for another 30-45 minutes until they are tender (I often just add carrots and then serve mashed potatoes on the side). When all is done, place veggies, onions and potatoes in a covered casserole dish and keep warm. Remove roast, cover and let rest for about 15 minutes before carving. Add a bit of water to the liquid, thicken with flour and then use it for gravy. Add a side of veggies and you’ve got an easy meal to ward off the November blah’s!

test Filed under Recipes |