And a dang good one at that! In fact, I'd give this 4 dangs on the dang meter...and I'm only holding back on that 5th dang because I only got to have ONE bite before I sent it off to a friend...and that one bite was just to taste to make sure it was good enough to give away...and it was so good I almost didn't give it away! You must try this - and soon! My good friend Lori gave me the recipe. When I tasted it at her home, and loved it, I just assumed it was a long-involved recipe because of the flavor. It's so succulent and...dare I say? Yes, I dare...it's impressive...and just wait until I tell you how it's made - that's the best part!
That's right - your eyes are not deceiving you...only 3 main ingredients are added to the roast, along with salt and pepper...onion, soy sauce and Worcestershire sauce. And if you want to really go for a bit of nirvana - make a gravy with the drippings...I'm telling you straight - I could have poured the gravy into a tall glass, added a straw and been one happy little mountain girl! But, I only tasted it - one little spoonful...or two...and then I hurried and wrapped it up and shipped it off or else I'm afraid I would have eaten the entire thing myself and then I would have had nothing to take to my friend except a can of Spaghettio's!
The roast looks kind of small next to those potatoes - but there were enough potatoes for leftovers. I used a Tri-tip roast but really any good roast will work, except for a shoulder, which needs to be cooked slowly for many hours.
Easiest Pot Roast Ever - Adapted from Lori Johnson
2 1/2 lb. Tri-tip roast
1 large white onion, sliced
Olive oil
2 tablespoons soy sauce
2 Tablespoons Worcestershire sauce
salt and pepper to taste (go easy on the salt because the soy sauce is loaded with it, and you don't want your roast to be too salty)
Preheat oven to 325 degrees. In a large Dutch oven, add about 2 tablespoons of olive oil and the onions. Saute the onions over medium-high heat for about 10 minutes, until they are slightly browned and beginning to carmelize. Remove the onions to a plate and set aside. Add another 2 tablespoons of olive oil to the pot and sear the roast on all sides. Add in the soy sauce and the Worcestershire sauce and season with salt and pepper. Pour the onions back on top of the roast. Place a piece of foil over the top of the Dutch oven to seal and then place the lid on top. Bake in 325 degree oven for 2 1/2 hours or until fork tender. Remove from Dutch oven to a plate, cover with foil and set aside.
Make gravy with pan drippings by putting Dutch oven on cooktop with heat on medium-high. When drippings begin to boil, stir in 1/4 cup flour to the drippings and 1 tablespoon butter and cook for 1 minute. Slowly add in 1 cup hot water and use a whisk to help dissolve the flour. If gravy is too thick, add a bit more water, up to 1/2 cup more. Bring to a boil and adjust seasonings, adding more salt and pepper if necessary. If you want a lumpless gravy, without the onion bits, strain gravy before serving. Serve with the roast or just eat it straight out of the pan with a very large spoon. Roast and gravy serves 4 to 6.
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I want to show you the Thank You card I received for taking dinner to my friend, Joella. She is a master-card-maker - if that's the term cardmakers use...or maybe I should call her a wizard-card-maker because her creations are better than anything you could ever buy - anywhere! Just look at how cute this card is:
It's a bit crooked because of the way I had it in the scanner - I can assure you Joella would NEVER make a crooked card! It's about 4x4-inches and just as cute as can be - Thanks Joella! I'm going to save this as an example of perfection...which is always lacking around here!
Okay, on to OUR dinner...the mister was very curious as to what HE was going to get for dinner - since I was delivering the "goods" elsewhere...but he didn't suffer...he had a most wonderful spaghetti feast - and I've got to say, the spaghetti sauce that I made was dang, dang, dang, dang good! Yep! A 4-danger! You can get the recipe here. It's another keeper from Little Piggy Food. I had hever made spaghetti sauce in a crock-pot but doesn't that make sense? It cooks for hours and hours, while those flavors just get better and better and there's no stirring or burning or cursing...try it! I only made one minor change to their recipe - I added in 1/2 lb. of hot Italian sausage and 1/2 lb. of mild Italian sausage - I like a little kick in my sauce!
One more thing to share with you...a new cooking blog. The boy's best childhood friend married Jenna, a sweet Southern gal who's charm is only eclipsed by her beauty. She's a firecracker and I have no doubt she'll have her own TV show/empire one day - check out her blog, Just Cook Already and you'll see what I mean! Welcome to Foodie Blogland Jenna!
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"Discipline is the bridge between goals and accomplishment." ~ Jim Rohn
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One year ago today: Cheesy Scalloped Potatoes
