Wednesday, January 25, 2012

Mom's Pot Roast

I'd like to share a recipe my mother gave me many years ago. I'm not sure where she got it, so cannot attribute it to any certain cookbook, magazine or newspaper. It is, though, a unique and delicious one! Some of the ingredients as they stand alone may sound strange, but the combination is quite flavorful and makes for a very tender roast. The original recipe was done on top of the stove, but I've been making it in the slow cooker for quite a while. It could also be done in the oven.

Mom's Pot Roast

1 4-5 lb. beef roast
2 Tbsp. oil
1 clove garlic, minced
2 (8 oz.) cans tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/2 cup apple juice
1/4 cup apple cider vinegar
1 (4 oz.) can mushrooms, undrained
2 Tbsp. dried parsley

Brown meat in oil; transfer to slow cooker. In bowl, combine remaining ingredients; pour over meat. Cover and cook on Low 7 - 8 hours, or until meat is tender.

Remove meat from slow cooker and let rest a few minutes. Add 1/2 cup water to sauce and turn slow cooker heat to High. Combine 2 Tbsp. cornstarch and 2 Tbsp. cold water; stir into sauce. Heat until thickened. Slice meat and return to sauce in slow cooker.

Delicious served with hot buttered noodles and salad.

My sister does a very quick vinaigrette salad dressing. Mix well equal portions of honey and apple cider vinegar. It is a bit thinner than some dressings, but delicious! If you want a thicker dressing, whisk while streaming in oil; the typical ratio is 1 part vinegar to 3 parts oil, but it can be adjusted to suit your taste.

On another note, I'm still working to get the hang of blogging! There are a lot of ideas flying around in my head - hopefully I can implement some of them soon. There are some amazing blogs out there, and I hope to have one some day. Meanwhile, I'll keep working at it.

Back soon!

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