I would like to share some of my children’s favorite items that start with the letter “R” then I would like for you to come and share with me what you like that starts with the letter “R” please.
Suzzane loved Roast no matter how what type of meat you would use including Deer Roast which I do not like. I don’t like the taste of Deer Meat at all but David’s family does.
As a child in our, home Roast was a Sunday meal and a meal we would have when we would visit my grandparents and so my sister brother and I dread Roast sometimes. Although, I still fix Roast a lot because it is so easy to cook and you can fix a Roast in a variety of ways.
For Easter Dinner yesterday I cooked a Beef Rib Roast on the Stove like my grandmother used to do. Because my grandmothers Roast tasted so good when she would make it for our family. Everyone loved the Beef Rib Roast and one of the kids even asked me to make them a Gravy Cake for his Birthday.
I thought I would share a recipe I found Taste of Home which teaches us how to make a Roast so you can try it out.
INGREDIENTS
- 1 Boneless Beef Chuck-eye or other Chuck Roasts (3 to 4 pounds)
- 2 teaspoons Pepper
- 2 teaspoons Salt, divided
- 2 tablespoons Canola Oil
- 2 medium onions, cut into 1-inch pieces
- 2 Celery Ribs, chopped
- 3 Garlic Cloves, minced
- 1 tablespoon Tomato Paste
- 1 tablespoon minced Fresh Thyme or 1 teaspoon Dried Thyme
- 2 Bay Leaves
- 1 cup dry Red Wine or reduced-Sodium Beef Broth
- 2 cups reduced-Sodium Beef Broth
- 1 pound small Red Potatoes, quartered
- 4 medium Parsnips, peeled and cut into 2-inch pieces
- 6 medium Carrots, cut into 2-inch pieces
- 1 tablespoon Red Wine Vinegar
- 2 tablespoons minced fresh Parsley
- Salt and Pepper to taste
DIRECTIONS
- Preheat oven to 325°. Pat the Roast dry with a Paper Towel; tie at 2-in. intervals with kitchen string. Sprinkle the Roast with Pepper and 1-1/2 teaspoons Salt. In a Dutch Oven, heat oil over medium-high heat. Brown the Roast on all sides. Remove the Roast from the pan.
- Add Onions, Celery, and 1/2 teaspoon Salt to the same pan; cook and stir over medium heat 8-10 minutes or until Onions are browned. Add Garlic
- Add wine, stirring to loosen the browned pieces of Meat from the pan; stir in Broth. Return the Roast to the pan. Arrange Potatoes, Parsnips, and Carrots around the Roast; bring to a boil. Bake, covered until the Meat is fork-tender, 2-2-1/2 hours.
- Remove the Roast and Vegetables from the pan; keep warm. Discard the Bay Leaves; skim the Fat from the Cooking Juices. On the Stovetop, bring Juices to a boil; cook until the liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in the Vinegar and Parsley; season with Salt and Pepper to taste.
- Remove the string from the Roast. Serve the Roast with the Vegetables and the Sauce. Yield: 8 servings.
- Chuck is the ideal cut of Meat for this type of low-and-slow Braising because this cut of Meat has plenty of Marbling and Collagen. This translates to tenderness and flavor! Brisket is a good choice, too. Very lean cuts like Rump and Round Roasts will work but will not be nearly as moist and fall-apart tender.
- It can be tempting to skip the searing step, but browning the outside of a Roast before cooking it helps to build flavor. All of those Brown Bits that collect on the pan flavor the Gravy.
Thank you,
Glenda, Charlie, and David
