Monday, February 15, 2010

Sweet & Sour Pot Roast


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.