This post is a bit late, I’m aware, but it is worth it. This meal was super delicious, tender, and so easy to make (I can’t spend my whole day cooking when there is Game of Thrones to watch).
As usual, I took inspiration for the recipe from my Feast of Ice and Fire cookbook and added my own twist. I also met one of the authors, Chelsea Monroe–Cassel, yesterday. Needless to say I geeked out and was really awkward (The Russian was cool as a cucumber, naturally). She even signed my cookbook!
While I cannot link to the recipe (it is a cookbook exclusive), check out the site. There are some cool things on there that should be tried.
Anyways, on to the main event. The price went over $20 this time, but it was worth it.
Top round roast (or bottom, whatever is available), 3 lbs. [$15]
Potatoes (2lbs) [$3]
Carrots (sm bag) [$1.50]
1 head garlic [.50 cents]
1 package brown gravy mix [$1]
I also used (but I already had these at home):
Beefy onion recipe secrets mix
Fresh sage and rosemary
Preheat the oven to 400 degrees.
Cut all the veggies and smash the heads of garlic and place in a roasting pan. Chop the herbs (if usuing any, whatever you have on hand, dried or fresh) and mix them with the veggies. Cover with olive oil and mix to combine.
Cover the meat with olive oil, salt and pepper and place on top of veggies. Add some beef stock to the pan so the veggies don’t burn, and put the pan in the oven for about an hour to an hour fifteen. Take out and let rest at least ten minutes before slicing.
To make my special gravy, place a package of brown gravy, a package of beefy onion soup mix, 1 cup water and 1 cup broth, pepper, 1 tablespoon flour, and butter in a small saucepan. Let cook until think and rich and top the meat with the gravy.
This was enough to feed like 10 people with all the veggies, so don’t be stingy!
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