I was always intimidated by roast beef until I had the most delicious homemade pot roast (made by my boyfriend's mom). Of course, I asked for the recipe! People usually think of cranberries as an accompaniment to turkey (and the rest of thanksgiving dinner), but in this recipe it gives a delicious sweet/tart flavor to beef.
Loblaws was having a huge sale this week on sirloin tip roast ($2.99/lb) so it was time to try out the recipe. I think I'm going back for more to put in the freezer.
The original recipe required a few substitutions. It had garlic, dry onion powder and beef broth (which usually contains gluten and/or onion). I replaced the garlic and dry onion powder with coriander powder and dried herbs and the beef broth with water and gluten-free tamari sauce.
As you can see, the roast came out great! I paired it with oven-roasted carrots and nugget potatoes. The roast and veggies were able to cook in the same oven at the same temperature- double bonus!
One thing I learned from this cooking experience- do not buy aluminum foil from the dollar store! (Unless it is a brand name). Dollar store supplies are hit-and-miss but the aluminum foil I used yesterday was paper-thin! Fortunately, it didn't affect the food so much- it was just frustrating to work with.
Cranberry Roast
Ingredients:
1 two-pound roast (adjust recipe accordingly with roast weight)
1/2 can cranberry sauce (with whole cranberries)
1 tbsp dijon mustard
1 tbsp ketchup
1/2 tsp dried parsley
1/2 tsp dried thyme
1 tsp coriander
2 tbsp gluten-free tamari
1/2 cup of water
salt (approximately 1 tsp)
freshly ground pepper (approximately 2 tsp)
2 tbsp olive oil
What you need:
- nonstick pot or pan (large enough to hold the roast)
- aluminum foil
- oven-safe pan with edges (large and deep enough to hold the roast and pan drippings), I used a brownie pan
- tongs (to handle the roast)
- can opener
- fork/ whisk
Directions:
*Heat your oven to 375 degrees Fahrenheit
1) Remove the roast from the fridge and wait 30 mins. Allowing the roast to come to room temperature before cooking will let it cook more evenly.
2) Make the basis of your pan sauce by whisking together cranberry sauce, dijon mustard, ketchup, parsley, thyme, coriander, tamari, water, and freshly ground pepper.
3) Salt the roast on all sides.
4) Use the olive oil to brown the roast on all sides using your nonstick pot/pan.
5) Line the oven-safe pan with aluminum foil.
6) Place the roast in the oven-safe pan and cover/coat with the pan sauce mixture. (Artfully arranging the whole cranberries on top of the meat makes for lovely presentation later on).
7) Cover the roast gently with more aluminum foil and place in the oven.
8) Cook 25-30 min for each pound of beef, removing top foil cover about halfway through cooking process.
I cooked my two-pound roast for about 50 minutes, the edges were medium but the middle was closer to rare. The majority of the meat was medium-rare (which is how I prefer my beef). After serving a first-serving, the roast went back in the oven for about 5 minutes. At this point, the edge was closer to well-done and the thickest part of the meat was medium-rare. I microwaved leftovers the next day and still did not find the meat too well-done.
Serve with dijon mustard, pan drippings and horseradish.
Roasted Root Vegetables
This takes about 25-30 minutes of cook time in a 375-degree oven. Basically, once your roast is in the oven, start preparing the vegetables. Around the time you will remove the top aluminum foil cover from the roast is when the veggies are ready for the oven.
You can roast almost any root vegetable like this. Carrots and potatoes are crowd-pleasers but sweet potatoes and beets work well too. The key is oil, seasoning, and surface-area. The smaller you cut the vegetables up, the more of that crunchy texture you will get. I try to think bite-size.
The vegetables also pair well with salmon and chicken. Cooking the "vitamin" component and "starch" component of a meal in one pan eliminates dishes and worry about meeting gluten-free requirements!
Ingredients:
1 small bag of baby carrots (no washing or cutting required- but if you prefer to save money, cut the carrots into snack-size sticks).
1 small bag of nugget potatoes (approximately 20 nugget potatoes)
5 tbsp olive oil (approximate, I never measure but just try to make sure everything has a thin coat of olive oil)
salt and pepper
1 tsp each of parsley and thyme
What you need:
- aluminum foil
- cookie sheet
- spatula
Directions:
***heat oven to 375 degrees Fahrenheit
1) Wash potatoes and cut each potato into thirds.
2) Place potatoes and carrots in pan.
3) Add olive oil and mix thoroughly until each bite-size piece is lightly coated in oil.
4) Sprinkle on salt, pepper and herbs and mix again thoroughly.
5) Cook vegetables for 25-30 mins, remove cookie sheet from oven after about 15 mins and turn over the vegetables with your spatula. Vegetables are done when you see browned edges but the middles are tender enough to pierce easily with a fork.
Loblaws was having a huge sale this week on sirloin tip roast ($2.99/lb) so it was time to try out the recipe. I think I'm going back for more to put in the freezer.
The original recipe required a few substitutions. It had garlic, dry onion powder and beef broth (which usually contains gluten and/or onion). I replaced the garlic and dry onion powder with coriander powder and dried herbs and the beef broth with water and gluten-free tamari sauce.
As you can see, the roast came out great! I paired it with oven-roasted carrots and nugget potatoes. The roast and veggies were able to cook in the same oven at the same temperature- double bonus!
One thing I learned from this cooking experience- do not buy aluminum foil from the dollar store! (Unless it is a brand name). Dollar store supplies are hit-and-miss but the aluminum foil I used yesterday was paper-thin! Fortunately, it didn't affect the food so much- it was just frustrating to work with.
Cranberry Roast
Ingredients:
1 two-pound roast (adjust recipe accordingly with roast weight)
1/2 can cranberry sauce (with whole cranberries)
1 tbsp dijon mustard
1 tbsp ketchup
1/2 tsp dried parsley
1/2 tsp dried thyme
1 tsp coriander
2 tbsp gluten-free tamari
1/2 cup of water
salt (approximately 1 tsp)
freshly ground pepper (approximately 2 tsp)
2 tbsp olive oil
What you need:
- nonstick pot or pan (large enough to hold the roast)
- aluminum foil
- oven-safe pan with edges (large and deep enough to hold the roast and pan drippings), I used a brownie pan
- tongs (to handle the roast)
- can opener
- fork/ whisk
Directions:
*Heat your oven to 375 degrees Fahrenheit
1) Remove the roast from the fridge and wait 30 mins. Allowing the roast to come to room temperature before cooking will let it cook more evenly.
2) Make the basis of your pan sauce by whisking together cranberry sauce, dijon mustard, ketchup, parsley, thyme, coriander, tamari, water, and freshly ground pepper.
3) Salt the roast on all sides.
4) Use the olive oil to brown the roast on all sides using your nonstick pot/pan.
5) Line the oven-safe pan with aluminum foil.
6) Place the roast in the oven-safe pan and cover/coat with the pan sauce mixture. (Artfully arranging the whole cranberries on top of the meat makes for lovely presentation later on).
7) Cover the roast gently with more aluminum foil and place in the oven.
8) Cook 25-30 min for each pound of beef, removing top foil cover about halfway through cooking process.
I cooked my two-pound roast for about 50 minutes, the edges were medium but the middle was closer to rare. The majority of the meat was medium-rare (which is how I prefer my beef). After serving a first-serving, the roast went back in the oven for about 5 minutes. At this point, the edge was closer to well-done and the thickest part of the meat was medium-rare. I microwaved leftovers the next day and still did not find the meat too well-done.
Serve with dijon mustard, pan drippings and horseradish.
Roasted Root Vegetables
This takes about 25-30 minutes of cook time in a 375-degree oven. Basically, once your roast is in the oven, start preparing the vegetables. Around the time you will remove the top aluminum foil cover from the roast is when the veggies are ready for the oven.
You can roast almost any root vegetable like this. Carrots and potatoes are crowd-pleasers but sweet potatoes and beets work well too. The key is oil, seasoning, and surface-area. The smaller you cut the vegetables up, the more of that crunchy texture you will get. I try to think bite-size.
The vegetables also pair well with salmon and chicken. Cooking the "vitamin" component and "starch" component of a meal in one pan eliminates dishes and worry about meeting gluten-free requirements!
Ingredients:
1 small bag of baby carrots (no washing or cutting required- but if you prefer to save money, cut the carrots into snack-size sticks).
1 small bag of nugget potatoes (approximately 20 nugget potatoes)
5 tbsp olive oil (approximate, I never measure but just try to make sure everything has a thin coat of olive oil)
salt and pepper
1 tsp each of parsley and thyme
What you need:
- aluminum foil
- cookie sheet
- spatula
Directions:
***heat oven to 375 degrees Fahrenheit
1) Wash potatoes and cut each potato into thirds.
2) Place potatoes and carrots in pan.
3) Add olive oil and mix thoroughly until each bite-size piece is lightly coated in oil.
4) Sprinkle on salt, pepper and herbs and mix again thoroughly.
5) Cook vegetables for 25-30 mins, remove cookie sheet from oven after about 15 mins and turn over the vegetables with your spatula. Vegetables are done when you see browned edges but the middles are tender enough to pierce easily with a fork.
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