We survived our move and most of our stuff is already unpacked — even our photos are on the wall, so there’s finally time to get back to blogging! We were disconnected from the internet for so long that it almost began to feel normal :)
Being the end of February, the selection of local veggies is getting pretty limited. With a beautiful grass-fed eye of round beef in the fridge, I decided to make a meat and potatoes meal. For a splash of colour and more vitamins, I also tossed in some carrots and red beets. A simple, nutritious meal I looked forward to coming home to all day long.
The juicy, tender beef was infused with the rich earthy flavours of rosemary and beets. The beets colour also gave the cooking juices (which I turned into a gravy), a deep red colour that looks both unique and appetizing. So if you live in a Northern climate like we do, take advantage of the beets — they’ll be gone soon!
Cook: 8 hours (low) or 4 hours (high)
Yield: 6-8 servings
Combine the rosemary, salt, oregano and minced garlic. Rub all over the roast and into any grooves. Cover and refrigerate for at least 2 hours or overnight.
Heat a tablespoon of oil in a deep skillet (or Dutch oven) over medium heat.
Add the carrots, beets and potatoes and cook until they begin to brown, about 3 minutes per side. Add the diced onions and cook until they begin to soften, about 3-4 minutes.
Stir in the tomato paste and add the cider vinegar, broth and liquid smoke. Stir and scrape any brown bits from the bottom of the pan. Bring to a simmer for about 5 minutes then pour over the roast.
Cook for 8 hours on low (or 4 hours on high).
Transfer the roast to a platter to slice. Surround with vegetables and sprinkle with minced rosemary.
Pour about half of the cooking juices (about 2 cups) in a sauce pan and bring to a simmer over medium heat.
Stir 1-2 tablespoons of corn starch in about a ¼ cup of cold water until smooth.
Slowly pour the corn strach mixture into the sauce pan while stirring.
Simmer for 1-2 minutes, until it thickens.