Archive for March, 2011

As I was driving to and fro tonight.  I happened to catch the recipe for Beef roast with roasted onion sauce recipe on one of my local radio stations, Mix 105.1. I was headed to target (can’t go a few days without a Target fix ya know) so I picked up the fixins’.  Roast is all prepared and ready to throw into the oven before I head to class.

Here’s what the roast looks like pre roasting.

Beef roast with roasted onion sauce before

I’ll post the after when I get home.

here’s the link if you want to try the recipe

http://blogs.orlandosentinel.com/features_food_blog/2011/03/morning-mix-with-scott-mckenzie-recipe-of-the-week-beef-roast.html

And if the link doesn’t work because I’m in too much of a hurry to mess with it.

Beef Roast With Roasted Onion Sauce
Yield: 6 to 8 servings

4 pound boneless beef round rump roast or beef brisket, flat cut

12 large garlic cloves, peeled

2 medium Spanish onions, halved, thin sliced

1 cup water

Seasoning:

1 large clove garlic, crushed

1 1/2 teaspoons paprika

1 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon pepper

1. Heat oven to 350 F. Combine seasoning ingredients. Press into beef.

2. Line a shallow roasting pan with heavy-duty aluminum foil, extending the foil beyond the sides of the pan to enclose beef. Arrange half of the onions and garlic in pan; place roast over vegetables and cover with remaining onion and garlic. Carefully pour water around roast. Bring up foil flaps and crimp edges to seal. Cook 4 to 4-1/2 hours or until beef is fork-tender. (Be careful of steam when unwrapping foil.)

3. Remove beef; keep warm. Strain pan juices, reserving both liquid and solids. Puree garlic and half of remaining onions in a food processor. Add 1 1/4 cups cooking liquid through feed tube with motor running. Put pureed mixture in a bowl. Stir in rest of sliced onions.

4. Carve beef into thin slices. Serve with onion sauce.