But for now, let’s get to eatin’!
Things are finally warming up here in North Carolina, but I’m still not quite ready for the salads and lighter foods of summer. Instead, I found a fantastic recipe for beef roast that I had to share. The sauce smells amazing even before the roast starts cooking!
- 3.5 pound Beef roast (2.5 is fine if you’re feeding fewer people)
- 1 tsp. each garlic powder, dried minced onion, celery seed
- 2 tsp. gluten-free Worcestershire sauce
- 2 tsp black pepper
- 1 T liquid smoke
- 3 T brown sugar
- 1 T dried mustard (I didn’t have this so I used regular yellow mustard)
- Dash of nutmeg
- 1 T each gluten-free soy sauce & lemon juice
- 3 drops hot sauce (use more or less depending on personal taste)
Place roast in slow cooker. Combine remaining ingredients and pour over the roast. Cover and cook on high 6 hours or low 10 hours.
I baked sweet and white potatoes in the oven to accompany this dish. (Some of us like white potatoes and some like sweet, so there you go.) A green salad is also a delicious addition. But if you feel adventurous, try this side dish from simplyrecipes.com.
- 2 Tbsp olive oil
- 1 cup chopped green onions, including green ends
- 3 cloves garlic, chopped
- 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
- 1/2 teaspoon dark sesame oil
- 1/2 cup chopped, roasted, salted cashews
Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Gently mix in cashews.