Before I was a grown-up, my Mom cooked a roast every Sunday for dinner. My Dad insisted on a Roast Pork, Roast Chicken or a Roast of Beef.
I have to admit, at the time it didn’t seem very special–and I know my Mom and Sister will agree that us girls could have often opted to never have a roast again!
However, know that I am a grown up I can say that one of my fondest memories of childhood (and still favourite things to do–my Dad will be so proud!) is lounging about on a Sunday afternoon smelling a roast cook in the oven or the crockpot.
So, being Sunday I cooked Pot Roast and Yorkshire Pudding for dinner, and Banana Cake for dessert–it is the perfect day!! So satisfying!
(…one extra thing I love about a roast–we will get a couple more meals out of it this week–there is enough for a couple of roast beef sandwiches–and lots of extra gravy to make French Onion Soup–will share that at a later date too!).
The Best Pot Roast
3 pounds inexpensive beef roast cut (like a blade roast)
1 tsp each mustard powder, cracked pepper, thyme, paprika, garlic powder. (or any combo you prefer)
1 onion sliced into wedges
8-10 button mushrooms halved or quartered
Mix seasonings and coat roast in the mixture.
In 1tbsp butter and 1 tbsp oil, brown roast really well on all sides.
Place roast in the crock pot.
Add onions and mushrooms to fry pan and saute lightly. Deglaze pan with and a cup of red wine an simmer with onions and mushrooms about 5 minutes.
Add to crockpot. Top with 1 cup water (and a little more wine if necessary), bayleaf, 1/4 tsp chili flakes, 2 tbsp red wine vinegar. Cover and cook about 4 hours on high.
**gravy–-once the beef is done, remove from the crockpot and set aside. Mix 4tbsp brown Bisto, 2 tbsp cornstarch and about 1 cup water. Add to the juices in the pot and mix until it becomes thick
**make this in the morning and let it sit covered loosely on the counter for the day.
2 eggs well beaten
1 1/2 cup flour
1 1/4 cup milk.
alternately add flour and milk to the eggs, mixing well until there are no lumps.
When ready to cook, add 1/2 tsp butter and a little of the roast juices to each section of a muffin tin. Heat pan in the oven until very hot. Fill each muffin tin with the pudding mix until about 3/4 full. Bake at 375 degrees for about 40 minutes.