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I know, I am always saying my recipes are easy --but they are, aren't they?!! This one is a good example, easy and super yum factor. We had my friend Suzanne (aka Fitzy) and her boys over last night. They all had seconds! The Bubble and Squeak was also a big hit --will post recipe tomorrow.
Sweet & Sour Pot Roast
adapted from November 1999 recipe from Southern Living
1 (3 to 4 pound) round rump roast (could also use chuck or bottom rump)
2 teaspoons vegetable oil (like canola)
1 to 2 small onions, sliced thinly
1/3 cup honey
1/3 cup freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 to 1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cloves (optional)
Preheat oven to 325 degrees. Heat oil on medium high in a Dutch oven or other heavy-bottom pan (one that has a lid). Turn meat to sear on all sides. Add the sliced onion, honey, lemon juice, salt, pepper, and cloves. Cover and bake for 2 1/2 to 3 hours. Let sit for 15 minutes before slicing.
NOTE To Crock Pot Gals: This is a good one for the crock pot! Let me know how it goes.
I tried your pot roast last night and it was very popular with my husband and my 18 month old toddler, two of the fussiest eaters. I used a different cut of meat as I couldn't find rump roast here in Australia, so I used topside. It needed less cooking only an hour and a half for a 3 pound piece. Lovely recipe. :)
ReplyDeleteMorgan-
ReplyDeleteThank you for taking the time to post comments. Comments like yours are what keep me going and put a huge smile on my face. Mostly, I am ever so glad to hear that your family loved your homemade meal! :)
Claire