Brielle's Avalon

Yummy easy dinner. Doesn’t take much time to put together but you do have to wait for it. You can use pretty much any cut of roast: chuck, round, rump, sirloin…whatever. The cool thing is that it’s all done in one pan. OK, 2 pans if you count the frying pan you brown it in. You put the meat on, then you add the potatoes and carrots about an hour before it’s done. In the mean time do laundry, mop the floor, weed the garden, practice playing whatever instrument you play, read to the kids…whatever you want while waiting for a fabulous dinner.

1 Roast

1 onion

3 or 4 potatoes

a few carrots

Brown the roast. This one’s a chuck roast, but you can use a rump, round or sirloin.

Put in the roasting pan, add some wine, beer or water and onion.

A little Worcestershire sauce and a bay leaf (optional). Also, if you want to add garlic, pepper or any other seasonings, now would be the time.

Bake, covered for 20 min per pound.

An hour before it’s done peel and cut up some potatoes and carrots, use either a potato peeler

or a paring knife

and scatter them around the roast.

When done, put the vegetables in a bowl (or 2 bowls if you’re picky) and put the roast on a platter to rest for about 10 minutes or so, while you set the table and make the gravy.

Melt about 2 Tablespoons butter, bacon fat or put olive oil or even fat from the roast (if you have enough to spoon off the top of the drippings) in a saucepan or frying pan. Add about 2 Tablespoons of flour.

  Stir until toasted or nicely brown. This will both flavour and colour the gravy.

When the desired colour add the drippings from the pan,

simmer until thickened and any water, wine or beer you like to make the appropriate consistency.

Put the gravy in a gravy boat, small pitcher or bowl to serve with the roast and potatoes.

Serve with a salad, biscuits, scones, beer, wine, horseradish or just enjoyed alone for its own flavourful virtues.