Here’s a recipe my husband especially enjoys. He loves Country Pancakes! These pancakes are nearly perfect–as far as pancakes go. So tasty you can eat them as a snack. And tender enough to soak in thick maple syrup. But not so fluffy that they fall …
My girls love these Blueberry Muffins. As do our grandchildren. One of my favorite “grandma” moments was helping our granddaughter Emma make these muffins when she was staying with us one weekend. She loves blueberries, and she loves to cook. I called her into the …
The secret to making a Savory Pot Roast with Vegetables is searing in the juices at the very beginning. Once that’s done, let is simmer slowly on the stove. Then use the yummy juices to season the vegetables for roasting in the oven. So good.
Of course, this pot roast recipe is wonderful on it’s own. But what’s even better, is that you may get at least one more meal out of it using the leftovers. One way I like to use the extra meat and roasted vegetables and gravy is to put it into a Vegetable Beef Soup.
Another great way to use the leftovers is to make Kansas-Style Herbed Pasty, which are little beef and vegetable hand pies.
Gather your ingredients and mince the onion and garlic.
Heat oil in large Dutch oven. Add roast and cook until brown on all sides. Add minced onion and garlic, herbs, and 1 cup water. Reduce heat to low and cover. Simmer for 3-3 1/2 hours until meat is tender and falls apart with a fork, adding more water as needed.
While the roast cooks, prepare the vegetables. Slice the Yukon Gold potatoes in 2″ pieces. Peel and slice the carrots. Slice the button mushrooms in half. Quarter the sweet onion. Place in a bowl until ready to use.
Place prepared vegetables in an oblong baking pan. Pour the broth mixture from the roast over the vegetables, leaving at least a cup for the roast. Add up to 1/2 cup of water to the vegetables, if necessary. Sprinkle with kosher salt and freshly ground black pepper. Cover and bake in 375 degree oven for 45-55 minutes until fork tender, stirring vegetables in broth at least twice.
Add the roast to vegetables and keep warm in oven.
Pour the remaining broth from Dutch oven into a small saucepan, adding water as needed to make 2 cups.
In a glass measuring cup whisk together flour and 1/4 cup water. Beat well until smooth. Pour into boiling broth mixture and cook until sauce thickens.
To serve, pour gravy over roast and vegetables. This recipe will serve 4-6 people.
Wine Recommendation: William Hill North Coast Cabernet Sauvignon
See more Main Dishes Here.
