Saturday, April 25, 2009

Savoury Pot Roast with Roasted Vegetables

This roast's flavour comes from the delicious, full flavoured gravy. You could also make it in a slowcooker and have a great meal ready at the end of the day.
1 3-4 lb. pot roast
Salt
1 Tbsp. cooking oil
¼ cup ketchup
2 Tbsp. Soya sauce
2 Tbsp. Worcestershire sauce
1 tsp. dried rosemary crushed
½ tsp. dry mustard
¼ cup red wine vinegar
2 cloves garlic minced
¼ - ½ cup water
1 Tbsp. brown sugar
In Dutch oven, on top of stove, brown meat slowly on both sides in hot oil. Remove from heat. Drain off fat and sprinkle roast with a little salt.

Combine remaining ingredients and pour over roast. Return to heat.
Cover tightly and simmer 1 ¾ -2 hours or until meat is tender.
Transfer meat to serving platter,loosely cover with foil and let stand while you make the gravy.
Skim off excess fat and heat pan juices to a slow simmer, scraping down all the brown bits with a spatula.
Mix 1 Tbsp. cornstarch with ¼ cup water and 1 Tbsp. brown sugar until blended.
Pour slowly, a little at a time into pan juices stirring constantly, adding only as much as needed to make a nice smooth gravy. Bring to a slow boil.
Remove from heat and serve with sliced roast and roasted vegetables.
Roasted Vegetables
About 1/2 hour before the meat is done, turn oven on to 425 degrees C.
Cover a large baking pan with parchment paper, if desired.
Peel carrots and potatoes. Try to keep the pieces of somewhat uniform size.
In a bowl, combine:
2 Tbsp. oil,
Kosher salt as desired,
1 clove garlic, minced
freshly ground pepper
Toss vegetables in oil mixture and lay out on prepared pan.
Roast in prepared oven for 15- 20 minutes or until vegetables are browned and tender.

11 comments:

  1. I absolutely love your blog. We attend the Mennonite church down the road from us occasionally; and they are good cooks, too! I check your blog every day to see what's cooking. Thank you for sharing.

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  2. Bev, this is just the perfect recipe for this blog. . .common sense healthy dinners. .and Oh I can almost smell it. .
    Your carrots .. I can imagine the flavours in the long roasting. .
    I think I may make this for grammie day this week.

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  3. This looks so good, I love roast with potatoes and carrots..a good dinner!

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  4. A good old-fashioned dinner! I'll try this version next time. Thanks.

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  5. oh oh i have to put the chicken back in the freezer and pull out the roast beef for sunday lunch....yum yum yum!

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  6. Looks like a mighty fine supper! Yum!

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  7. Bev, I have never heard of making gravy with brown sugar. I bet that tastes fantastic. I agree with the other commenters....good, old fashioned dinners ...we all crave them. But surprisingly, not everyone knows how to make a yummy pot roast. In these tough economic times we all want to make the best with what we have and a roast goes a long way to serve a family WITH leftovers too. Thanks for sharing.

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  8. Ellen, you just made me hungry again and I just had dinner! Yum!

    Sunday morning, you should come by my blog; I have something for you!

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  9. That combination of herbs and spices sounds wonderful! I'm sure you could do the same in a pot in the oven. I will try that.

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  10. I tried this in the crockpot (after searing) on low for 4 hours, then sliced it and kept it warm in the oven until ready. SO tender. Then I made gravy with half of the juices and served it with mashed potatoes for my family. Today I used both the gravy and the beef to make an easy version of beef wellington. Served it today to our gourmet friends who raved about it! Very tasty.

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  11. Bev, this is sitting on the cook top and simmering away for supper. I have made it several times and we really enjoy it.
    I add mushrooms to the roast as it simmers and then make the gravy to serve along side mashed potatoes and the lemon basil carrots I make. There are going to be some very happy men sitting around the table today enjoying a roast beef dinner.
    I am so glad you shared this recipe.

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