Wednesday, April 30, 2008

Apple-Onion Pot Roast and Garlic Potato Wedges

Taste of Home's Light & Tasty Annual Recipes 2003 Cookbook
This cookbook has several pages featuring 27 different meal plans. I used one of those for the dinner pictured below. I thought these potatoes were the perfect coupling for the roast. Another thing I like about this cookbook is that most of the recipes have pictures to go with.
Apple and Onion Beef Pot Roast
Serves: 8
1 boneless beef sirloin tip steak (2 - 3 pounds)
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large, tart apple
1 large onion
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon Kitchen Bouquet Browning and Seasoning Sauce
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or on high for 3-4 hours, or until meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Transfer liquid from slow cooker into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.

*Note - Candleman said this was the best pot roast he has ever tasted. Served it to my mother and brother and sister-in-law and they all raved about it, too. Since this recipe doesn't make enough gravy for potatoes, the Garlic Potato Wedges were a perfect side dish.

Garlic Potato Wedges
Serves: 8
4 pounds small red potatoes, cut into wedges
1/3 cup olive oil
16 peeled garlic clove
2 tablespoons minced fresh rosemary
or 2 tsp dried rosemary, crushed
1 teaspoon salt
1/3 cup cider vinegar
4 teaspoons dijon style mustard
3 teaspoons sugar
1/4 teaspoon pepper
1/3 cup chopped green onions
In a large bowl, combine the potatoes, 1 tablespoon of the oil, garlic, rosemary and salt. Pour into 15-in x 10-in x1-in baking pan coated with nonstick cooking spray. Bake, uncovered, at 450 degrees for 25-30* min or until potatoes are tender, stirring every 10 minutes.
In a small bowl, combine the vinegar, mustard, sugar, pepper and remaining oil until smooth. Pour over the potatoes and toss to coat. Sprinkle with onions.

*Note - I cooked the potatoes for 35 - 40 min. These potatoes are a nice change from boiled, baked or mashed. I will be making these again; along with the roast.


Andi said...

Both of these sound delicious! I love making roast in the crock pot, so I'll definitely give this a go.

Alyson said...

Wow! These both look and sound delicious!!

Candleman said...

The roast beef was, without doubt, the best I've ever enjoyed! The garlic potatoes were awesome too. What a terrific meal!

The Official Taste Tester

Framed said...

This looks so good. I have an awful time with pot roasts. Always dry. Maybe I should try this recipe.

Susan said...

I have a roast to use up soon (it's been in the freezer for a year now) so I think you just gave me the recipe to try! thanks! I'll let you know how it goes, and I'll try the potatoes too (I love garlic). thanks for the recipes and the blog site, I've bookmarked it.