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Okay now I?m passing down my family recipes that will lend credence to the phrase ?comfort food?. This recipe which I?m categorizing as a German pot roast was passed down from an old family friend who happened to be of German descent herself. It is so simple all you need to do is throw the ingredients in a large pot and basically let the heat do the rest. I like to serve it with mashed potatoes and green beans for an added home style flavor. I purchased a bag of green beans that steam in the microwave and add skim milk to my mashed potatoes with a little butter when mashing. Hopefully you will enjoy this meat and potato meal as we do and make it a part of your menu fare for years to come (just keep in mind portion control)! Keep healthy and fit by eating comfort food.
Ingredients
1 Rump Roast 2 1/2 lbs or larger
1 Large yellow onion sliced
1 Teaspoon of caraway seeds
1 Tablespoon of white vinegar
2-3 Bay leaves
2 Tablespoons of olive or canola oil (I actually make a blend and use one tablespoon of each)
2 Tablespoons of corn starch for gravy
1 Cup of water
Directions
Heat the oil in a large pot and brown and sear the rump roast on all sides. After searing add all of the remaining ingredients to the pot, cover and cook on low flame (simmer) for approximately 2 1/2 hours. Remove meat from pot after cooking and let stand for a few minutes before slicing.
For gravy add 2 tablespoons of corn starch to 1/2 cup of water and mix well. Add the cornstarch mixture to the pot and stir until desired consistency.
Source: http://babyboomerway.com/recipes/evelyns-pot-roast/
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