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.