it's a roast

Friday I made a roast. Ian went to work around 9 pm,  so I pulled it from the oven a bit early and sliced a few bits of meat off for him. Also gave him some organic yellow potatoes, turnips, carrots, garlic, and onions.

I combined two different recipes, of sorts. The meat was a bottom round roast, or some such. I can't recall. It lingered in the freezer a bit too long and was tough to eat, but I'd rather eat tough meat of my own making than out. I rarely use a recipe like I'm supposed to. I check the list of ingredients and then throw them in as I see fit. Now, if I'm baking, or making something ethnic that I have no experience with, I follow recipes exactly.

First I rubbed the roast with salt and let that soak in a few minutes. Then I thew the meat into a pan for it to brown. Ian cut the carrots, onion, and turnip. We used four or five long carrots, half a turnip and half a yellow onion. I threw in four or five garlic cloves. Salted and peppered it a bit. Poured half a box of organic chicken stock in the bottom along with half a bottle of red wine. Only it was too sweet. 

It was Bully Hill Love My Goat. How can you not buy wine that features a goat on it's label. I know so little about wine, that I totally judge it by it's label. Also got some Red Truck wine a while, also because I liked the truck on its label. I also judge books by their covers, too. And then there was Worcestershire sauce. And a bit of fresh thyme that I clipped from my flower box. Always gratifying to use something I grew myself.

Oh yeah,  Ian bought a meat thermometer, probably at the evil mega-store where I don't shop, so we could cook the roast to a medium 160 degrees.  Meat was great, but the veggies were undercooked. Crisp, like.

And, it made for great leftovers. Am thinking, am wondering, whether the broth is too strong to recycle into a soupy-stew-like concoction.

Comments

[Keetha]

So how was the wine? I'm like you; I totally would have bought that goat wine, just for the label!

[Rebecca]

I rarely follow recipes - your roast concoction sounds very similar to the last roast I cooked. I used some red wine sauce stuff, though, and I thought the broth good flaving for the meat, but too strong to do anything else with. I think when you flavor with your taste instead of recipe that generally food comes out better (well, if you have a bit of taste! ☺).

[Rebecca]

I rarely follow recipes - your roast concoction sounds very similar to the last roast I cooked. I used some red wine sauce stuff, though, and I thought the broth good flaving for the meat, but too strong to do anything else with. I think when you flavor with your taste instead of recipe that generally food comes out better (well, if you have a bit of taste! ☺).

[Rebecca]

I rarely follow recipes - your roast concoction sounds very similar to the last roast I cooked. I used some red wine sauce stuff, though, and I thought the broth good flaving for the meat, but too strong to do anything else with. I think when you flavor with your taste instead of recipe that generally food comes out better (well, if you have a bit of taste! ☺).

[Rebecca]

I rarely follow recipes - your roast concoction sounds very similar to the last roast I cooked. I used some red wine sauce stuff, though, and I thought the broth good flaving for the meat, but too strong to do anything else with. I think when you flavor with your taste instead of recipe that generally food comes out better (well, if you have a bit of taste! ☺).