Pot Roast

By this time, I think I’d have to get my New Year’s Resolutions ready for 2012…

Let me go over the resolutions that I  made this year and see if I did any of it.

First of all, I wasn’t able to lose all the weight I wanted. I started of with 168lbs last year. I dipped into 140lbs in May and I’m back to 158lbs this month.

What?!

Yeah, I managed to lose only 10lbs the whole year but on a positive note, it’s a good thing I lost something and didn’t gain it all back but gosh, I have to do a whole lot better next year…

I also didn’t spend less this year. I actually spent more. The family did a lot of traveling and I tried baking. Baking materials costs a whole lot than what they look like. But I enjoyed every single cent that I spent.

♥ I said I would drink less coffee this year. I consume about four cups of coffee in a day and my initial plan was to substitute a cup of decaf. Well, guess what? My coffee consumption is now down to two cups per day. There are days that I drink three cups but that’s seldom compared to what I used to consume back in 2010. Yay!

♥ I promised to try and keep our room clean. I wasn’t able to keep this one, I was able to have our room repainted, though. I also put up pretty curtains.

♥ I wanted to experience new things with peanutbutter♥ and ykaie. We sure did a whole lot of them this year. We went to Bohol and Tagaytay. We went to Hongkong and China — that’s our first out of the country trip as a family. There was a lot of traveling for the Adarne family this year. and peanutbutter♥ and I have grown much more closer. Love has been overflowing all year round.

♥ I told myself I’d eat more fish this year because I’m not very fond of it. I did try to eat more fish dishes but I feel like I didn’t try harder. This resolution will go back to my list for next year.

Let me tell you that I enjoyed this pot roast so much because of the butter, rosemary, garlic and fat!

And the mushroom gravy is to die for…

Pot Roast

 

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Author: The Peach Kitchen

Ingredients

• 1 pc Beef tenderloin {around 1 kilo}
• 400g pork fat {back fat}
• 8 cloves garlic
• 1 tbsp dried rosemary leaves
• 1 onion, chopped
• 150g baby potatoes
• 1 carrot, cut into pieces
• 200g bacon, chopped
• 3 tbsp butter
• 1 tbsp oil
• ½ beef stock or 1 knorr beef cubes dissolved in ½ cup water
• salt and pepper

For the gravy

• 1 can of mushroom slices
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 cups water
• 1 knorr beef cubes
• 2 tbsp flour

Directions

1. Slice beef tenderloin in such a way that you can still roll it back into it’s old shape.
2. Put pork fat on one end of the sliced tenderloin and then roll it back. Tie with baker’s twine to hold it’s shape.
3. Peel garlic cloves.
4. Make shallow holes all over the roast by poking it with the pointed end of a knife.
5. Insert garlic cloves and a pinch of rosemary into those holes.
6. Season all sides of the roast with salt and pepper.
7. Put in the fridge for a few hours.
8. In a large frying pan, heat oil and butter.
9. Brown all side of the roast to sear in the flavor.
10. Transfer the roast into a dutch oven or if you don’t have a dutch oven, put it in baking pan covered with foil.
11. Pour in beef stock.
12. Bake in the oven at 250ºC for 3 hours until meat is tender. Make sure you turn the roast once or twice every hour.
13. In the same pan where you fried the roast, remove excess butter until 1 tbsp is left.
14. Sauté onion until translucent.
15. Add bacon and brown it. Add baby potatoes and carrots. Stir for 30 second and turn off heat.
16. Don’t worry if it’s not yet cooked, it will be cooked when it joins the roast later.
17. While waiting for the roast to cook make the gravy.
18. Heat butter and garlic in a pan, preferably the one you used for your chicken or meat dish so it has all the drippings.You can add a few drops of canola oil to prevent butter from burning.
19. Let garlic infuse butter with flavor.
20. Make roux, by adding flour and continue stirring until roux is golden brown in color. Add beef cubes and continue stirring.
21. Pour in water or beef stock and bring it to a boil.
22. Add cornstarch dissolved in water if you want it thicker.
23. Stir in mushroom slices
24. On the last 30 minutes of roasting your tenderloin. Add the baby potatoes-carrots mixture and continue roasting for 30 minutes.
25. Serve with mashed potato or steamed rice.

3.2.1596

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