Sunday, September 24, 2017

{Spring} Sunday Supper: Rosemary Pot Roast with Root Vegetables, Cranberry Coleslaw Salad, Almond Applesauce Quick Bread

Sunday Supper, a time to slow and enjoy those around you. A time to nourish souls and share food that fills up a tummy quite comfortably! Here is a seasonal meal that is not only healthy, but food fare you can most definitely make in a timely manner. So come, come to the table, and make a memory that your family will cherish...

This filling meal was a second course grab for the family.
Delicious, healthy, and fresh with flavor!


Rosemary Pot Roast with Root Vegetables
{Serves 6-8}





One 3-5 pound chuck roast
salt and pepper
2 tsp garlic powder or minced garlic
2 onions peeled and cut in half
8 whole carrots, washed, unpeeled and cut into 2 inch pieces
3 cups beef broth
1 tablespoon Worcestershire sauce
2-3 fresh sprigs of rosemary or 1 tablespoon dried

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast on all sides.

In a Dutch oven on medium heat, add the olive oil, then the onions. Brown the onions on both sides and then remove from the pot.
Next, add the carrots for about a minute until they are slightly browned.
Remove the carrots to the plate with the onions.

Add a little more olive oil to the pot and sear the roast on all sides until it is nice and brown.
Remove it to a plate and set aside.

With the burner on high, use about 1 cup of the beef broth to deglaze the pot, using a whisk to scrape the drippings off of the bottom.

Put the roast back in first and pour beef stock in until it covers the roast about half way up.
Add the carrots and onions, garlic, Worcestershire, pepper, and rosemary.

Cover with the lid and roast 3 hours for a 3 pound roast, 4 hours for a 4-5 pound roast.
It's ready to eat when it is tender.

Let beef rest at least 10 minutes, then slice against the grain.


To make a gravy....just use 2 cups of the liquid from the pot and put into a separate pot on medium heat. Add 1 TBS flour and whisk until smooth and at a consistency you like.
Pour over the sliced beef.




Cranberry Coleslaw Salad
{Serves 8}


1/4 cup apple cider vinegar
2 tablespoons honey
 1 1/2 tablespoons mustard {plain yellow is fine or Dijon}
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup canola oil
2 {10 oz} packages of coleslaw mix
1 cup chopped almonds, toasted in a pan for about 2 minutes
3/4 cup sweetened, dried cranberries
6 green onions, sliced
2 celery ribs, chopped

Whisk together the first five ingredients until smooth.
Gradually add the oil in a steady stream, whisking until blended.
Next put together the last ingredients, add dressing and toss until well coated.

YUM!!!


Almond Applesauce Quick Bread
{Serves 10 hearty slices}




2 eggs
1 cup applesauce
3/4 cup Truvia or 1 cup granulated sugar
1/2 cup melted coconut oil or the equivalent in canola or vegetable oil
1/4 cup packed light brown sugar
1/4 cup sour cream, or Greek yogurt
3 tsp. vanilla
1/2 tsp almond extract
1/4 tsp. maple extract
1 TBS. cinnamon
1 1/2 tsp. nutmeg
1/4 tsp. salt
1 3/4 cup all purpose flour
1 tsp . baking soda
1/2 tsp. baking powder
3/4 cup chopped almonds {opt.}


Preheat the oven to 350 F. and grease a 9x5 pan.
In a large bowl, whisk together first 9 ingredients.
Add the flour, baking soda, baking powder,almonds, and salt to the wet mixture and sit until combined. Don't over mix! There should be a few lumps :)

Pour batter into prepared pan and smooth the top with a off set spatula.

Bake for about 60 minutes, until top is brown and toothpick inserted comes out clean.

Let cool for about 30 minutes.

Bread will keep for 5 days at room temperature and frozen for up to 6 months.

It is soooo good slathered with butter!

Enjoy!

1 comment:

connie steele said...

Happy March Julia... you came across my mind today.. Hope Spring weather will be soon for you as well.. Here in Ky, we are still in the Winter mode.. but today we are blessed with alot of Sunshine..Tues rain, and Wed Snow... ROllercoaster ride I tell ya.. Ready to hear the birds singin... Have a great day...

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