I can't believe that I haven't written for so long! On the first day of school I got a call to coach my daughters junior high volleyball team. So.....I said yes. Since then I have been quickly learning how to work until 2:30 then be changed at and at practice at 3:10. Practice until 5 then run over to the high school and help out with the high school team. We all arrive home around 5:45 and I have to think about supper! I have decided my crockpot is going to get a workout itself these days.
This summer I went to a wedding shower for a couple who were living in Ottawa. I thought it would be a good idea to get them this beautiful cookbook I saw once in Indigo called "Flavors of PEI". Before I wrapped it up, I had to go through it and copy some of the recipes. They looked so yummy!!!! Here is the first recipe I tried.
Old Fashioned Pot Roast
1 Tbsp. vegetable oil
3 lb. boneless beef roast (blade or shoulder)
1 tsp. salt
1 Tbsp. fresh cracked black pepper
1 lb. button mushrooms - halved
3 lg. garlic cloves - minced
2 medium onions - chopped
2 cups hot beef stock
1/4 cup balsamic vinegar
1 bay leaf
Heat the oil in dutch oven over med. heat until smoking hot. Add the beef and brown on all sides. Remove from pot, season with salt & pepper and set aside. Add the mushrooms, garlic and onions to the dutch oven. Cook, stirring, until the onion is lightly browned. Add the stock, balsamic vinegar and bay leaf. Bring to a simmer then add beef. Return roast to pot, reduce the heat, cover tightly and simmer for about 1 1/2 hrs. Turn roast over and simmer until the roast is fork-tender - another hour.
3 lb. boneless beef roast (blade or shoulder)
1 tsp. salt
1 Tbsp. fresh cracked black pepper
1 lb. button mushrooms - halved
3 lg. garlic cloves - minced
2 medium onions - chopped
2 cups hot beef stock
1/4 cup balsamic vinegar
1 bay leaf
Heat the oil in dutch oven over med. heat until smoking hot. Add the beef and brown on all sides. Remove from pot, season with salt & pepper and set aside. Add the mushrooms, garlic and onions to the dutch oven. Cook, stirring, until the onion is lightly browned. Add the stock, balsamic vinegar and bay leaf. Bring to a simmer then add beef. Return roast to pot, reduce the heat, cover tightly and simmer for about 1 1/2 hrs. Turn roast over and simmer until the roast is fork-tender - another hour.
I am not a big pot roast lover, but this was delicious served with some mashed potatoes, green beans and homemade biscuits!
Yay for another post! You are sure busy with all that volleyball though. Hope it is going well! Enjoyed the pot roast recipe. I don't make roast much as it tends to be overly dry or too fatty.
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