annie blog

January 10, 2006
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Thanks, everyone, for your encouraging words about my new adventure into home schooling. I’ll keep you posted. I have found a great resource in an online group for parents of children on the spectrum…so I’m happy about that. And now, time for a recipe. This is my new favorite recipe for roast. The recipe calls for an eye of round roast, but so far I’ve just used an arm roast and a bottom round roast. They both worked out great, as I’m sure that the eye of round would, if I would pay the money for it. :) Make sure that your dutch oven has a really tight fitting lid for the oven portion of this recipe. I suggest using aluminum foil to make sure that no steam escapes. Also, I would recommend using enough liquid to come at least half-way up the side of the roast. I just added water the the liquid already in there, and it turned out really well. You just have to reduce it a bit more before thickening it. This makes a great sauce, too. Hope that you enjoy it! Roasted Eye of Round 1 eye of round beef roast (about 3 pounds) 2 T. vegetable oil (divided) 1 can (14 oz.) beef broth (I used low sodium) 1/2 cup dry red wine 2 T Worcestershire sauce 1 cup finely chopped onion 1 clove garlic, minced 2 T flour (I used 1T cornstarch instead so that the recipe would be gluten-free) 2 T tomato paste 1/4 t salt 1/4 t freshly ground black pepper Trim visible fat from beef. In Dutch oven, heat 1 T of the oil over medium-high heat. Add roast; cook until browned on all sides. Combine the broth, wine and Worcestershire sauce in a small bowl and then pour over beef. Cover and cook in 325 degree oven until well done and tender, 2-4 hours. (I cook mine until it is almost falling apart.) Remove beef from pan, reserving liquid, place it on a large plate or platter and tent with aluminum foil. In large skillet over medium-high heat, heat remaining 1T oil. Add onion and garlic; cook until soft, about 4 minutes, stirring often. Stir in flour and cook, stirring constantly, for 1 minute. Gradually stir in reserved liquid; bring to a boil. Cook stirring constantly until thickened. Stir in tomato paste, salt and pepper. Cook stirring occasionally until thickened. Slice beef across the grain. Serve with sauce.

Thanks, everyone, for your encouraging words about my new adventure into home schooling. I’ll keep you posted. I have found a great resource in an online group for parents of children on the spectrum…so I’m happy about that. And now, … Continue reading →

January 10, 2006
by
1 Comment

Thanks, everyone, for your encouraging words about my new adventure into home schooling. I’ll keep you posted. I have found a great resource in an online group for parents of children on the spectrum…so I’m happy about that. And now, time for a recipe. This is my new favorite recipe for roast. The recipe calls for an eye of round roast, but so far I’ve just used an arm roast and a bottom round roast. They both worked out great, as I’m sure that the eye of round would, if I would pay the money for it. :) Make sure that your dutch oven has a really tight fitting lid for the oven portion of this recipe. I suggest using aluminum foil to make sure that no steam escapes. Also, I would recommend using enough liquid to come at least half-way up the side of the roast. I just added water the the liquid already in there, and it turned out really well. You just have to reduce it a bit more before thickening it. This makes a great sauce, too. Hope that you enjoy it! Roasted Eye of Round 1 eye of round beef roast (about 3 pounds) 2 T. vegetable oil (divided) 1 can (14 oz.) beef broth (I used low sodium) 1/2 cup dry red wine 2 T Worcestershire sauce 1 cup finely chopped onion 1 clove garlic, minced 2 T flour (I used 1T cornstarch instead so that the recipe would be gluten-free) 2 T tomato paste 1/4 t salt 1/4 t freshly ground black pepper Trim visible fat from beef. In Dutch oven, heat 1 T of the oil over medium-high heat. Add roast; cook until browned on all sides. Combine the broth, wine and Worcestershire sauce in a small bowl and then pour over beef. Cover and cook in 325 degree oven until well done and tender, 2-4 hours. (I cook mine until it is almost falling apart.) Remove beef from pan, reserving liquid, place it on a large plate or platter and tent with aluminum foil. In large skillet over medium-high heat, heat remaining 1T oil. Add onion and garlic; cook until soft, about 4 minutes, stirring often. Stir in flour and cook, stirring constantly, for 1 minute. Gradually stir in reserved liquid; bring to a boil. Cook stirring constantly until thickened. Stir in tomato paste, salt and pepper. Cook stirring occasionally until thickened. Slice beef across the grain. Serve with sauce.

Thanks, everyone, for your encouraging words about my new adventure into home schooling. I’ll keep you posted. I have found a great resource in an online group for parents of children on the spectrum…so I’m happy about that. And now, … Continue reading →

January 10, 2006
by
1 Comment

Thanks, everyone, for your encouraging words about my new adventure into home schooling. I’ll keep you posted. I have found a great resource in an online group for parents of children on the spectrum…so I’m happy about that. And now, … Continue reading →