My husband loves roast. Tender, flavorful roast, cooked along with tender, sweet quartered onions and carrots. He remembers having this every week for Sunday dinner.
He doesn't get it so often now, with the budget cuts of meat costing $3/lb!
Sometimes what I do make doesn't quite measure up to his fond memories, but this one did. He raved about it for days.
This makes enough spice mixture for a 2 ½ -3 lb. roast. You can make a much bigger batch and save the extra it for future meals. You can vary the spices according to what you have and what sounds good. This one is good on not only beef, but also chicken, fish, and pork.
Meat Rub- using essential oils
1 ½ tsp. salt
1 tsp. paprika
1 drop (or 4 tiny drops) garlic oil
1 drop (4-5 tiny drops) oregano oil
1 drop (3-4 tiny drops) rosemary oil
2 tiny drops fennel oil (OK without but fantastic with)
I rubbed this on the top, then seared the roast only on the bottom. To sear, put 1-2 Tbsp. oil in the bottom of a large pan, heat to almost smoking, and then add the roast. Cook 2-4 minutes, until the bottom is well browned. Add potatoes, peeled and quartered onions and carrots and sprinkle them generously with salt, 1/4-1/2 tsp. salt per pound of vegetables. Add about 1 cup of water.
Cover and simmer (or bake at 350 F) for 3-4 hours, or until roast is tender, checking periodically to make sure the water hasn't all boiled away.
Meat Rub- using dried herbs
2 tsp. dried rosemary
1 tsp. fennel seeds
1 ½ tsp. salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. powdered oregano OR 2 tsp. dried oregano leaves
Put the rosemary and fennel in a small non-plastic bowl and grind them using the bottom of a glass spice jar or similar. (If you have a mortar and pestle, use them!) Add the salt, paprika, garlic powder, and oregano. Stir to combine, then rub the whole mixture over the roast.
He doesn't get it so often now, with the budget cuts of meat costing $3/lb!
Sometimes what I do make doesn't quite measure up to his fond memories, but this one did. He raved about it for days.
This makes enough spice mixture for a 2 ½ -3 lb. roast. You can make a much bigger batch and save the extra it for future meals. You can vary the spices according to what you have and what sounds good. This one is good on not only beef, but also chicken, fish, and pork.
Meat Rub- using essential oils
1 ½ tsp. salt
1 tsp. paprika
1 drop (or 4 tiny drops) garlic oil
1 drop (4-5 tiny drops) oregano oil
1 drop (3-4 tiny drops) rosemary oil
2 tiny drops fennel oil (OK without but fantastic with)
I rubbed this on the top, then seared the roast only on the bottom. To sear, put 1-2 Tbsp. oil in the bottom of a large pan, heat to almost smoking, and then add the roast. Cook 2-4 minutes, until the bottom is well browned. Add potatoes, peeled and quartered onions and carrots and sprinkle them generously with salt, 1/4-1/2 tsp. salt per pound of vegetables. Add about 1 cup of water.
Cover and simmer (or bake at 350 F) for 3-4 hours, or until roast is tender, checking periodically to make sure the water hasn't all boiled away.
Meat Rub- using dried herbs
2 tsp. dried rosemary
1 tsp. fennel seeds
1 ½ tsp. salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. powdered oregano OR 2 tsp. dried oregano leaves
Put the rosemary and fennel in a small non-plastic bowl and grind them using the bottom of a glass spice jar or similar. (If you have a mortar and pestle, use them!) Add the salt, paprika, garlic powder, and oregano. Stir to combine, then rub the whole mixture over the roast.
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