Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.
They had rump roast on sale last week and I picked one up undecided what I wanted to do with it. While I was searching through some recipes over at Tasty Kitchen, I came across one that had received all positive reviews and looked delicious, so I gave it a try.
It’s different than the typical pot roast I make with potatoes, carrots and onion. I was looking for something different so this worked out perfectly.
The tomato and garlic really does something different to this dish in a very good way. The meat was fork tender and the sauce was tangy and filled with garlic. I added some thyme and rosemary to the dish, which the original recipe did not call for, but it turned out wonderfully. Other than that, I kept the recipe the same way.
Here is the link to the recipe Sicilian-Style Pot Roast if you want to give this a try. I highly recommend it!
I served this with some Roasted Potatoes
and asparagus. It was a perfect Sunday dinner.
Enjoy!
Do you love soup as much as I do? I could eat soup three times a day, everyday for a month and never be sick of it.
My husband has another opinion. He likes soup, but for him it’s a lunch item accompanied by a sandwich. For me, it’s a meal. For my children it means grilled cheese, because soup for dinner has to be shared with grilled cheese sandwiches or they won’t eat it. My family is fickle and they make me crazy sometimes.
If you checked out my Smothered Roast Beef recipe from the other day, I hinted that the leftovers from that dish would be used in another recipe. This is that recipe.
And before any of you balk at this I’m going to tell you upfront that some of the gravy from that roast beef is used as the base of this soup. Don’t go thinking that is weird, gravy in soup, because if you remember that gravy was made with a can of condensed cream of mushroom soup. So really, it’s only fitting for it to be in this soup. And it works. Very well, I might add.
I make this in the slow cooker and it works out perfectly fine.
BEEF BARLEY SOUP:
Place all ingredients in the slower cook leaving out the barley.
Stir well, season accordingly, cover and set to low. Allow to cook on low for 4 hours. At the end of 4 hours, stir in the barley and cover. Allow to continue cooking for an additional 1 1/2 to 2 hours, or until barley is tender.
Serve up with some grilled cheese.
Enjoy!
