For a long time I have coveted a LeCreuset French Oven. Really for several years now. I just could never justify the cost for one piece of cookware. I have searched for bargains on Overstock, Chefs.com, and Ebay, where they tend to go higher that the retail stores, go figure.
Anyway, around Valentines Day I go to work one morning and open my email to find that Williams Sonoma has a 3 1/2 qt. LeCreuset oven at an unbelievable price.
Never being above asking for what I want, a quick call to Ronnie confirmed that he, of course, would be thrilled that I shop for my own gift for Valentines.
I immediately called the store and had them hold one in red till I could get over to Biltmore Village at lunch.
I am one happy girl. I even handwash this pan, rather than put it in the dishwasher. Those of you that know me, know I put everything I possibly can in the dishwasher.
Last night for supper I made a great Sweet and Sour Beef Roast in my new pan. It turned out wonderful. I knew it would as it was one of Kittencal's recipes. She is a recipe developer that cooks with common sense. If you have never visited her site, you have missed some of the best recipes on the internet. Check it our at http://kittencalskitchen.com/
This roast is the ultimate in comfort food for these chilly early March nights. Not only is it delicious and so tender, but the house smells wonderful while it cooks. Hope you enjoy.
Kitten’s Beef Pot Roast in Sweet And Sour Sauce
There’s tons of sauce so there is no need to double the amounts and this will also work well using a pork butt roast, add in some fresh minced garlic also if desired, the roast may be browned first then transfered to a crockpot to cook for 6-7 hours
Servings 8
Ingredients:
oil (use enough oil to coat the bottom of the pot)
1 boneless beef chuck roast (3 to 4 pounds or can use a beef blade roast or use pork butt)
seasoning salt or white salt
freshly ground black pepper
2 medium onions, chopped
1 green bell pepper, seeded and chopped (optional)
SAUCE:
1 (8 ounce) can tomato sauce
1 cup beef broth (or can use 1 cup hot water mixed with 1 tablespoon beef bouillon powder)
1/4 cup lemon juice (can use bottled lemon juice)
1/2 cup ketchup
1/3-1/2 cup brown sugar (or to taste)
6 garlic cloves, minced OR 1 1/2 teaspoons garlic powder
1 tablespoon Worcestershire sauce
1 pinch cayenne OR 1 teaspoon crushed chili flakes, or adjust to heat level
1 teaspoon liquid smoke (optional)
Instructions:
Preheat oven to 325 degrees F.
In a bowl combine all the sauce ingredients together until smooth and well combined, start with 1/3 cup brown sugar if you prefer a sweeter taste you can always add in more during cooking.
Heat oil in a large Dutch oven over medium-high heat (use enough oil to cover the bottom of your Dutch oven).
Season the roast liberally with seasoned salt and fresh ground black pepper; add to the pot and brown well on all sides, then remove to a plate or bowl.
Add in onions and bell pepper; saute for about 3-4 minutes or until softened.
Add in the sauce; bring to a medium simmer.
Add the roast back to the pot and turn a few times to coat in the sauce.
Cover with a lid then transfer to oven.
Cook for about 3 to 3-1/2 hours turning the roast over every hour of cooking or you may turn halfway through cooking (cooking times will vary depending on the size of your roast).
Remove the roast to a cutting board and slice thinly, transfer to a serving platter.
Remove any fat the has accumulated on top of the sauce then drizzle some on top of the beef slices.
Serve any remaining sauce on the side
So, until tomorrow................
S~~~
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