What’s for dinner tonight

Posted: March 2, 2011 in everyday life, recipes

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


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


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.


  1. “To live is the rarest thing in the world. Most people exist, that is all.” -Oscar Wilde


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