Before I was a grown up...

Before I was a grown-up, my Mom cooked a roast every Sunday for dinner.  My Dad insisted on a Roast Pork, Roast Chicken or a Roast of Beef.
I have to admit, at the time it didn't seem very special--and I know my Mom and Sister will agree that us girls could have often opted to never have a roast again!

However, know that I am a grown up  I can say that one of my fondest memories of childhood  (and still favourite things to do--my Dad will be so proud!) is lounging about on a Sunday afternoon smelling a roast  cook in the oven or the crockpot.

So, being Sunday  I cooked Pot Roast and Yorkshire Pudding for dinner, and Banana Cake for dessert--it is the perfect day!!  So satisfying!
(...one extra thing I love about a roast--we will get a couple more meals out of it this week--there is enough for a couple of roast beef sandwiches--and lots of extra gravy to make French Onion Soup--will share that at a later date too!).

The Best Pot Roast

3 pounds inexpensive beef roast cut (like a blade roast)
seasonings (about 1 tsp each) mustard powder, cracked pepper, thyme, paprika, garlic powder.
1/3 cup flour.


Mix seasonings and flour, and coat roast in the mixture.
In 1tbsp butter and 1 tbsp oil, brown roast really well on all sides.


Place roast in the crock pot.  Deglaze pan with 1 tbsp tomato paste and a cup of water.  Add to crockpot.  Top with 1 cup red wine, bayleaf, 1/4 tsp chili flakes, 2 tbsp red wine vinegar and enough water to almost cover the roast.  Cover and cook about 4 hours on high.


**gravy--once the beef is done, remove from the crockpot and set aside.  Mix 4tbsp brown Bisto, 2 tbsp cornstarch and about 1 cup water.  Add to the juices in the pot and mix until it becomes thick


Yorkshire Pudding
**make this in the morning and let it sit covered loosley on the counter for the day.


2 eggs well beaten
1 1/2 cup flour
1 1/4 cup milk.
alternately add flour and milk to the eggs, mixing well until there are no lumps.


When ready to cook, add 1/2 tsp butter and a little of the roast juices to each section of a muffin tin.  Heat  pan in the over until very hot.  Fill each muffin tin with the pudding mix until about 3/4 full.  Bake at 375 degrees for about 40 minutes. 


Enjoy!