Today I just did not want to. I did not want to make a decision, I did not want to get dressed, I did not want to do anything except be a child with my little girls. So I knocked out as much adult have to’s as I could very early (animals still needed fed and babies still needed clean diapers and breakfast as well). I managed to spend the majority of the day watching The Little Mermaid and eating ice cream with the kiddos on the couch for lunch. At some point I did realize we would have to eat dinner…. what a bummer, the mom in me couldn’t accept ice cream for two meals. Going to the store would involve changing out of my baby stained jammies, so that was out. I decided to go with good old sloppy joes. I made some homemade buns (not my standard recipe because I wanted them to rise while I picked my oldest up from school) and pulled some burger out of the freezer. Cook up some green beans and bam, dinner- done.
And then I had to be an adult again and go out and do the evening chores and eat my dinner cold… boo.
Since I didn’t pay the slightest attention to how I made sloppy joes tonight, I will share the Pot Roast I made the other night. My dear friend has been experimenting in her kitchen at home and requested some different topics, gravy being one of them. I am happy to report that contrary to her belief she summons demons when she cooks, that the pictures she sends me look great and I have not felt the need to call a priest to perform an exorcism. But here it is for you Wendy, roast beef and gravy:
First, thing that makes all of this come together well is browning the meat, this is best accomplished in a pan that will go from the stovetop to the oven, so you don’t loose any of that delicious brownness. I am lazy and don’t often thaw my meat out all the way….. so I don’t add any liquid before putting in the oven. If you are starting with a thawed piece of meat, add about 1/2 cup of water or beef stock to the bottom of your pan after browning.
Once your meat is nicely browned add your veggies (I use carrots, onions and mushrooms. You can absolutely add small or cut up potatoes, we just prefer mashed potatoes).
Cover everything with a lid or foil and place in a 350’F oven. Your cooking time will depend largely on how big your roast is. This was apprixamently a 2-pound roast and cooked for about 2 hours. You will know it’s done when it is fork tender.
Now for the gravy! Take all the meat and veggies out and put them on a plate or holding vessel of your choice to stay warm a rest while making the gravy.
Place the roasting dish on a burning and set to a medium heat. I added 1 Tablespoon of beef base and 1 1/2 cups of water. Bring this to a boil. In a bowl or measuring cup dissolve 2 tablespoons of cornstarch in about 1/2 cup of water. When the broth comes to a boil, whisk the cornstarch mixture briskly. Continue whisking until your gravy has thickened. Reduce the heat and taste for seasoning. Add salt or pepper to taste, your gravy is now ready to serve! You can easily make more gravy by adding more beef stock or beef base and water along with more corn starch. If you are wanting the gravy thicker add another teaspoon or two dissolved in a small amount of water while the gravy is boiling.
Have left-overs? Check out Our Favorite Beef Stew over in the recipe section!