Monday, November 06, 2006

Oven-roasted Pot Roast; Roast veggies; butternut squash

(Vegetarian variation below)

After dissing Cee's potroast, I figured I should really post my own recipe!

Oven-roasted Pot Roast with veggies

1 2-3 lb. beef roast (chuck is the best for flavor)
salt, pepper
olive oil
beef boullion

Season roast on both sides with salt and pepper. Brown in olive oil on top of stove. Meanwhile, chop one onion finely and place it, along with a few cloves of crushed garlic, in the bottom of a 9x13 pan. When roast is browned, lay it on top of the onions and garlic. Pour in about half a cup of Merlot, 3/4 of a cup of water, and half a beef boullion cube. Cover the pan tightly with foil and bake at 275 degrees for about three hours. Take the roast out of the oven, raise the temperature to 325 degrees and add in peeled and cut carrots and celery. Re-cover the pan and bake for another hour and a half until the vegetables are tender. Remove the roast and veggies from the pan (cover with foil to keep warm) and make gravy with the remaining juice (add about 1 T. flour, dissolved in 1 c. water to the drippings and heat, stirring frequently, until thickened)
roasted squash

We usually buy butternut, but I tried a different type of squash (I don't even remember what it was called). I didn't care for it as much as butternut.

Cut squash in half and scoop out the seeds. place the squash halves, cut side up, into a baking dish. Pour about half an inch of water into the bottom of the baking dish. Season the squash with salt and pepper and then put butter and parmesan cheese into the section where the seeds used to be. Cover the baking dish with foil and bake at 350 (or so) for about 45 minutes.
Mashed white and sweet potatoes

Boil peeled and quartered potatoes in water for about 15 minutes. Drain off the water, then mash the potatoes with half and half, butter, salt and pepper. Serve with gravy.
Breadsmith Italian bread

Vegetarian meal

In addition to the squash and mashed potatoes and bread, I made C. her own little container of roasted veggies (baked for that last hour and a half in veggie boullion and worchestire sauce) and vegetarian gravy made with the drippings from her roasted veggies. She said it was very good and that she couldn't imagine mashed potatoes without gravy!

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