Recipes from Rose’s Kitchen

With cooler weather settling in, it is time to turn on the oven and cook one of my favourite meals. The best part? It’s all in one pan!

Pot Roast

I have used beef and venison in this recipe. The only difference is when I cook the venison, I add a large apple cut into quarters. Depending on my mood, I will either brown the roast or just leave it and add everything.

-1 boneless beef blade, cross-rib or chuck roast (3.5 lbs) 

-Sea salt and ground black pepper

-tbsp olive oil

-2 large onions, cut into wedges

-4 cloves garlic, finely chopped

Sauce:

-11/2 cups beef broth 

-1/2 cup barbecue sauce

 -2 tsp balsamic vinegar

-2 tsp Dijon mustard

-1 tsp dried thyme

-1 tsp dried rosemary

-2 lbs potatoes unpeeled, cut into chunks 

-1 lb carrots, washed and cut into chunks 

-2 large leeks washed and cut into chunks 

-2 tsp cornstarch

1. Preheat oven to 300°F

2. Sprinkle roast on all sides with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add roast and brown on all sides. Remove pot from heat and scatter the onions and garlic around the roast. Whisk together all of the sauce ingredients and pour over the roast. Cover tightly and roast in oven for 2 hours.

3. Remove the roast from the oven and add the potatoes, carrots and leeks to the pot. Return to the oven and roast for another 90 minutes or until the vegetables are very tender.

4. Transfer roast and vegetables to a serving platter and keep warm. Return pot with sauce to stovetop. Mix cornstarch with 1 Tbsp water until smooth and add to sauce. Cook and stir over medium-high heat until sauce is bubbly and has a consistency like gravy.

5. Slice beef and serve with vegetables and gravy.

Apple Cinnamon Chia Pudding

This is one of my favourite ways to enjoy chia pudding in the fall, especially after canning many jars of applesauce. You can dress up this dessert by sautéing some apples with coconut oil, cinnamon and maple syrup and then topping the pudding with the compote.

-5 Tbsp chia seeds

-1/2 cup coconut milk

-1/2 cup almond milk

-1/3 cup applesauce

-1 Tbsp maple syrup or more for sweetness

-1 tsp vanilla extract

Whisk all the ingredients together in a bowl and let sit for one hour or overnight in the fridge. Before serving, top with the sautéed apples or yogurt or whipping cream.