Monday, February 15, 2010

Sweet & Sour Pot Roast

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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 olive oil
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.






4 comments:

  1. Morgan2/22/2012

    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. :)

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  2. Morgan-
    Thank 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

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  3. this is my favorite of your recpies! Love it Claire. Always makes the girls happy.

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  4. Thank you so much for telling me! I am so glad that your girls enjoy it and so glad you cook it for them. It makes me so happy. :)
    Claire

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