Sometimes it is good to keep things simple, and on the weekend I got a cross rib roast from Hopcott's and I decided to cook it with my home canned tomato puree. As these were both really good flavourful ingredients I decided to keep it really simple and not add a lot in the way of herbs or spices.
So the ingredients list is short.
4lb pot roast
1 tablespoon of olive oil
1 onion
2 cloves of garlic
1 teaspoon of hot pepper flakes
1 quart of home canned tomatoes (or a can of crushed tomatoes)
a handful of chopped parsley
Brown the beef on all sides in a large frying pan.
Then place it in a large casserole dish, or you could use a slow cooker. Then in the same frying pan that you browned the roast in saute the onion and garlic until soft and translucent.
Then sprinkle on the hot pepper flakes and pour in the tomatoes.
Stir, then pour over the browned beef and add the parsley.
Put the lid on and cook in a 300 oven for 3 hours or even longer in a slow cooker. After the meat has cooked and is falling apart tender remove from the casserole, and keep warm while you concentrate down the sauce.
To do this, just simmer with out a lid on until the cooking juices have reduced and thickened slightly. Taste for salt an pepper.
Carve the beef and pour over the concentrated cooking juices. If you want a thicker sauce, blend a tablespoon of flour with 1/4 cup of cold water, pour in and bring to a boil. This was really one of the best pot roasts I have ever had, was it the local Hopcott beef? Was it the home canned tomatoes? Or was it because it was shared with all my family and some good friends at the end of a beautiful sunny fall day?
Who knows but sometimes less is more.
So the ingredients list is short.
4lb pot roast
1 tablespoon of olive oil
1 onion
2 cloves of garlic
1 teaspoon of hot pepper flakes
1 quart of home canned tomatoes (or a can of crushed tomatoes)
a handful of chopped parsley
Brown the beef on all sides in a large frying pan.
Then place it in a large casserole dish, or you could use a slow cooker. Then in the same frying pan that you browned the roast in saute the onion and garlic until soft and translucent.
Then sprinkle on the hot pepper flakes and pour in the tomatoes.
Stir, then pour over the browned beef and add the parsley.
Put the lid on and cook in a 300 oven for 3 hours or even longer in a slow cooker. After the meat has cooked and is falling apart tender remove from the casserole, and keep warm while you concentrate down the sauce.
To do this, just simmer with out a lid on until the cooking juices have reduced and thickened slightly. Taste for salt an pepper.
Carve the beef and pour over the concentrated cooking juices. If you want a thicker sauce, blend a tablespoon of flour with 1/4 cup of cold water, pour in and bring to a boil. This was really one of the best pot roasts I have ever had, was it the local Hopcott beef? Was it the home canned tomatoes? Or was it because it was shared with all my family and some good friends at the end of a beautiful sunny fall day?
Who knows but sometimes less is more.
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