If I’ve learned one thing from my parents, it’s that food doesn’t have to be complicated to be delicious. This is my favourite “someone’s coming to dinner, what the hell do I make?” recipe.
Both my kids and husband love this, which is always a plus. It also freezes well. I portion the leftovers into 1 cup freezer bags and pull them out when I’m in a rush.
My favourite ways to re-use the leftovers is in quesadillas, lettuce wraps or in a soft roll with mozzarella melted on top.
- 1 Blade Roast
- 3 Yellow Onions cut into wedges, leave a bit of the stem intact
- 2 Carrots, peeled and cut into 1-inch pieces
- 1 tablespoon Knorr Bovril beef stock concentrate
- 1 Beer (I’ve used Coors Light, Corona and Molson and they all work great)
- Reduced Salt Chicken Stock as required
- 3 tablespoons Olive Oil
- Seasoning blend (see details below) to taste
The trick to a perfectly seasoned roast really isn’t complicated. 24 hours before, I season the meat all over with a dry seasoning mix of rosemary, garlic, bay leaf, sage, oregano, parsley, marjoram, basil, and salt. You can probably find a pre-blended mix at the grocery store. Rub the roast with 1 tablespoon olive oil, seal the meat in a Tupperware and set it in the fridge to marinate over night.
Preheat the oven to 425°
Take your meat out of the fridge a half an hour before you’re ready to cook. You want to take the chill off before you get it on the stove. While you’re waiting, prepare the vegetables. Add the remaining olive oil to a dutch oven on medium-high heat and sear the meat all around. Remove the meat from the pot and set it aside.
Throw the vegetables in and sauté them for a few minutes, picking up all the caramelized bits at the bottom of the pot. Throw in 1/2 cup of the beer and pick up the rest. Push the vegetables to the side and place the roast back in the pot. Pour the rest of the beer in the pot. It should come about 2/3 of the way up. Let it come upto a boil and stir in the Bovril. Cover the roast and place it in the oven.
Once the roast is in the oven, it takes minimal effort to get a spectacular dinner on the table. Check the roast after 30-45 minutes and baste using the broth inside the pot. Make sure that the meat it always 2/3 covered with liquid. Add chicken stock as required. Cover the pot and drop the temperature of the oven to 375°. Check the roast and baste every 15-20 minutes for 3 hours.
Take the roast out of the oven and uncover. Remove the carrots and onions and place them in a dish to the side. Let the meat rest about 20 minutes before shredding and coating it with the broth.
Okay, I’m warning you, this sounds boring. When someone suggested I make brussel sprouts in the microwave I cringed. I don’t mind re-heating, defrosting or melting in the microwave but the idea of cooking in there made me hesitant. To be fair though, this is steaming, but they’re delicious like this and it’s one less pot to clean.
- 1 pack Brussel Sprouts trimmed and cleaned
- 1 tablespoon Unsalted Butter
- Salt and pepper to taste
Place the brussel sprouts in a microwave safe dish. Break up the butter over top. Sprinkle with salt and pepper to taste. Cover with plastic wrap leaving a corner open for venting. Steam for 8 minutes on high. You might need a minute less depending on the size of the brussel sprouts package. Careful when you remove the plastic wrap as it will be very hot and some steam will still be trapped inside. The dish will be hot.
Serve with rice and enjoy.