Sunday Pot Roast

Pot roast has got to be one of the easiest "impressive" meals to prepare for Sunday dinner.
 
Ingredients:
beef roast
whole carrots, peeled
potatoes (peeled if baking potatoes, skin on if red potatoes)
onion, quartered or sliced thick
can condensed tomato soup
worchestershire sauce
bay leaf
 
Directions:
In order listed above, place all ingredients in any oven safe container large enough to hold them all. Cover either with a lid or with aluminum foil.  Bake at 300*F  from the time you leave for Sunday school after breakfast until you return after the morning worship service for lunch (about 4 hours?).  Remove bay leaf before serving.
 
If you want to make it more complicated, you can stir up some gravy with the drippings.
If you want to add variety, you can put salad or a green vegetable on the menu.
If you’ve got guests that don’t mind waiting an extra 15-20 minutes, you can toss some take-n-bake rolls in the oven as soon as you walk in the door.
 
For dessert, I cored 2 Granny Smith (green) apples and mixed most of the pulp with: walnuts, raisins, and brown sugar. This mixture went back into the apple shells.  Next I rolled pie crust into 2 circles large enough to wrap the apples.  I placed an apple in the center of each circle before cutting the crust into 8 rays. I folded every other piece up, then cut the remaining rays into diamond shapes (to make it look prettier) before lifting them up as well.  I finished by brushing the pastry-wrapped apples with raw scrambled egg.  After 45 minutes in a 400*F oven, they were done.   We think that they might have tasted better if I had added some batter to the apple-pulp mixture to increase the moistness.
 
pie crust from Jen White  ( I decreased the amount, since I didn’t need 5 crusts. She says that they freeze well though, if you like making things in advance and have the space.):
4-5 cups flour
1 Tablespoon salt
2 1/4 c Crisco (I used butter flavored)
1 egg
1 Tablespoon white vinegar
water
 
 Mix flour, salt, and Crisco with pastry blender until like fine crumbs.
Break egg into a one cup measure, add vinegar, and beat well.  Add enough
cold water to equal one cup of liquid.  Mix into flour mixture until well
blended.  Roll out to size needed.  Makes 4-5 crusts.
(If it seems sticky, refrigerate for 30 minutes before handling)
 
 
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