MaryLee's Healthy Food and Easy Cooking - Pot Roast

Hello again,

Sundays are usually when family’s get together and usually it's over a meal meal. A lot of times this meal will be a roast of choice, beef, pork, chicken or lamb.

But in the summer you may not really want to cook a roast in the oven as it heats up the house, which may not be a good thing to do.

If you have a BBQ and better yet a rotisserie then stick it on and let it cook. It is one of the easiest ways to cook a roast, however if you do not happen to have a BBQ and do not want to use the oven then here is another great way to cook a roast.

Pot Roast

Lean boneless roast beef about 1.5 kg or 3 lbs
2 medium onions diced
2 – 4 cloves garlic chopped
½ tsp (teaspoon) ground pepper
½ cup water
2 carrots chopped into bite size pieces
1 celery stick chopped into bite size pieces
1 bay leaf

Place ingredients in heavy saucepan with lid cook over low heat for 2 ½ to 3 hours. Check to make sure it does not dry out while cooking, if needs more water then add ½ cup at a time.

When cooked remove everything onto platter cover with foil to keep warm, keeping the juices in the saucepan, return juices to medium heat. Take 2 tbsp (tablespoon) corn flour (starch) and 1 tbsp water mix together in bowl until smooth. Slowly add this to juices stirring until it becomes thick, cook for 1 – 2 minutes, return the onions, carrots and celery (what is left of them) back to the gravy, mush them down if you can and stir.

Slice meat and pour gravy over the meat and serve with mash turnips and vegetables of your choice.

Easy to do and does not heat up the house. If using a larger piece of meat then may have to increase cooking time.