My wife wanted a Sunday roast today and whatever she wants, she gets (within reason). I love roasted meat especially when it is supposed to snow tonight. All we did was season some meat, cut up some root veg and go about our afternoon without a care in the world. For the roast:
- 2 lb Brisket point
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp dried oregano
- 2 tsp crushed black pepper
- 1 lb carrots peeled and cut into 1-2 inch chunks depending on how thick they are
- 1.5 lbs Yukon gold potatoes, cut into roughly six pieces each
- 1 quart beef broth
Season the meat on just the fact side with all the spices. Put it in a 9×13 pan and add the carrots and potatoes. Add the beef broth and but into a preheated 425 oven for about 2 hours covered with aluminum foil. Turn down to 225 and roast for another 2 hours.
Once it is all done, take meat and veg out and put broth over stove and concentrate the flavors for about 20-30 minutes. Mix up a couple tablespoons flour with a cup of cold water and whisk to completely incorporate and remove all lumps. Add to the broth and whisk to make a quick gravy. Continue to stir until it reaches the desired consistency.
For the popovers:
- Canola oil
- 1.5 C flour
- 1 tsp salt
- 1.5 C milk
- 3 eggs
Preheat the oven to 425 and add a layer of canola oil to each well in a muffin tin and put in oven until it is just about to smoke. Meanwhile, whisk together all the other ingredients to a smooth batter. Once oil is almost smoking add 1/4 C of batter to each well and put back in oven for 30 minutes and do not open oven.
As usual, my son turned into food stylist and created a popover, roast sandwich? See the picture below.
My more simple styling.
Working Dad Cooks 