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Directory for Yummy in the Tummy RECIPES!:

I’m Still Married Roast Beef

  • 2.5 pound beef roast (pick your favorite cut, I like round)
  • 2 Tbls butter
  • 1 cup water
  • 1 tsp dried sage
  • 2 garlic cloves
  • 1 small yellow onion sliced in thick slices
  • 1/8 tsp seasoning salt (I like Tony Chachers’s Creole Seasoning but any will do fine, use your favorite)
  • salt & pepper to taste
  • 1/2 tsp  Herbs de Providence (optional)
  • 1/4 tsp  Red pepper flakes (optional)

1.  Preheat oven to 350 degrees F.

2.  Slice garlic cloves into thick slices.  Cut slices into roast just big enough to insert garlic slices to about the middle of the meat.

3.  I like to rub plenty of salt and pepper to all sides of the roast but you can use as little or as much as you like.

4.  In a dutch oven over med high heat melt 2 Tbls butter.  Brown roast on all sides.

5.  Remove from heat.  Add water to pot. Sprinkle sage, season salt, red pepper flakes, and Herbs de Providence on top of roast.  Add onion slices.

6.  Cover and bake in oven for aprox 2 hrs or until it’s done to your desired temperature.  If you like your meat still mooing you may want to cut the time by 1/2 hour.

7.  When the roast is done remove from oven.  You can use the juice from the pot now to make gravy if you choose.

Gravy:

  • 1 Tbls butter
  • 2 Tbls flour
  • 1/2 cup cold water
  • 1/2 tsp sage
  • juice from cooked roast

In a medium skillet melt butter over med heat.  Add flour and using a whisk stir till there are no lumps.  Remove from heat. Add cold water.  Continue stirring  till it starts getting pasty.  Then add sage and the pot roast juice.  Return to burner.  Continue to stir till it thickens.  Note: if it doesn’t thicken, like mine refuses to do from time to time, you can always just use this concoction as Au Jus.  Hubby won’t even know the difference if you don’t tell him.  Just make sure to sift out any flour lumps if you choose this direction.

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