Sunday Snippets: A Catholic Carnival (September 12)

Hope y’all had a great week and ready for another week of Sunday Snippets! Here’s what’s been going on this week:

Monday: It was Labor Day!

Tuesday: Gave a little link love to just a few blogs I enjoy and posted the Perfect Roast Recipe.

Wordless Wednesday: Pictures from the Southeastern Railroad Museum!

Thursday: Shared a bit of journaling in the Simple Woman’s Daybook.

Fearless Friday: Offered my own personal memorial of the September 11, 2001 attacks.

Wishing all a blessed week!

The Perfect Roast Recipe

This recipe is a re-worked version of a roast recipe that was posted a few years ago on a Catholic forum that is now defunct. The roast comes out so tender you don’t need a knife!

Recipe: The Perfect Roast

Ingredients:

  • 3-4 lb Rump or chuck roast
  • 2 onions, sliced
  • 2-3 carrots, cut in chunks
  • 2-3 celery cut in chunks
  • 2-3 dashes of Worcestershire sauce
  • 1/4-1/2 cup water
  • Garlic powder, to taste

Instructions:

wrapped roast

  1. Sprinkle the roast with salt & pepper and then brown all sides of roast in a skillet with a little olive oil.
  2. Put the browned roast on tin foil. (Fold the tin foil to make a little “bowl”.)
  3. Sprinkle roast with the garlic and put the vegetables on/around the roast.
  4. Add the water and Worcestershire sauce.
  5. Wrap the tin foil tightly around the roast/veggies.
  6. Put the roast in a preheated 250 degree oven for about 4 hours.
  7. Let the roast rest for about 10 minutes before unwrapping and transferring to a serving patter.

roast

Quick Notes:

  • The original recipe calls for sprinkling a package of onion soup mix over the roast, along with the other ingredients. We tried it both ways and prefer our roast without the soup mix, but you may like the roast with the soup mix.
  • You can easily adjust this recipe for any size roast. You will just need to adjust the cooking time depending on the size of your roast.
  • For best results, use a thermometer to check the done-ness of the roast: 145°F for medium-rare, 160°F for medium and 170°F for well-done.

(This recipe is linked up with the recipe roundtable and Works for me Wednesday.)