In my family we have a tradition that Sunday dinner is something special. Usually it's something like a pot roast, roast chicken, london broil, etc. This past Sunday I felt like making a pot roast but not my usual one which is so easy MJ could probably make it if I let her. I did some searching and found a recipe on Magical Recipes which is a site with a ton of recipes from the Disney parks, resorts, shopping areas, and cruise line. You will be amazed with all the recipes that they have. Funny thing is that I kept finding recipes that had dairy in them and all I could think was I've got a new challenge and that is to make this dairy-free! So be on the look out for some of those recipes in the future.
The recipe that I chose, or changed up to fit my tastes, is the Prime Time Pot Roast from the Fifties Prime Time Cafe at Disney's Hollywood Studios. The original recipe one looked good but I had to make changes to it because there were items in it that picky people in my house would refuse to eat. One of those ingredients was the chopped up celery. MJ would refuse to eat it and I can't blame her I'm not really a fan of cooked celery or maybe I should tell the truth an that is I'm not a fan of celery at all. The recipe that came out of the original one I found on Magical Recipes is a little more time consuming but it is AMAZING and well worth the effort.
The best review I received was from MJ, pot roast expert, who was tired an when I asked her what she thought of the pot roast she replied with MORE! If you are worried about the the wine don't because the alcohol cooks out and if you want you can omit the wine but it will definitely change the flavor.
3 lb beef round roast, excess fat removed (I shop at the commissary so I go with what I can find)
rubbed sage (I don't have a measurement for it because I just shake it on and then rub it in)
ground coarse sea salt (same as above)
ground black pepper (same as above)
6 fresh carrots, peeled and cut
2 red potatoes, cut
1 onion, quartered
2 tbsp olive oil
3 cups vegetable broth
1 cup dry red wine (I love Merlot)
1/4 cup water
1 tbsp cornstarch
1. Preheat oven to 375*. Trim excess fat off of roast (if I don't I hear about it from Rambo) and rub sage, salt and pepper all over the roast.
2. In a skillet over medium heat add the 2 tbsp of olive oil and brown all sides of the roast.
3. Put the onion in the roasting pan and then add the roast on top of the onions and then pour the wine and 2 cups of vegetable broth over it.
4. In the same skillet that you browned the roast in and add 1 cup of vegetable broth and the potatoes & carrots in and cook stirring occasionally for about 5 minutes.
5. Next add the vegetable mix from the skillet to the roasting pan.
|I wish you could smell this because it smells soooo good!!!!|
6. Cook roast for 1 hour and 20 minutes or until internal temp is 155*. Once it reaches 155* remove it from the oven and put the roast on a cutting board to rest for 10 minutes.
7. While the roast is resting you will need to make your gravy. Remove the carrots and potatoes from the roast pan and set aside. Take a 1/4 cup of warm water and add the cornstarch to it and stir until it is dissolved.
8. Pour the liquid that is remaining from the roasting pan into a saucepan and heat it over medium heat and then add the cornstarch mixture to it and stir until it comes to a simmer and thickens.
|Before adding the cornstarch|
|After adding the cornstarch|
|My yummy roasted veggies!|