Friday, October 8, 2010


Classic Autumn Pot Roast & Pumpkin Apple Brownies

Classic Autumn Pot Roast
3-4 pounds blade, shoulder, round or chuck roast
2 tablespoons cooking oil
Garlic powder
salt and pepper
½ cup water
6-8 carrots, peeled
4-5 red potatoes, scrubbed (do not peel)
4 wedges green cabbage
1 large Spanish onion, cut into 4 sections
3 tablespoons corn starch
½ cup cold water

Generously season both sides of roast with salt, pepper and garlic powder. Using a heavy frying or roasting pan, brown both sides of roast in hot oil over medium-high heat. Brown roast until it is very dark as this produces rich dark flavorful brown gravy.

Remove roast to a roasting pan, add ½ cup water, and cover tightly with a lid or aluminum foil. Bake at 250˚ for 4-5 hours.

Remove roast from the oven, place carrots along side the roast in the meat juices, and place potatoes, cabbage wedges, and onion sections on top and side of the roast. Cover and bake until carrots are tender, approximately 1 hour. When vegetables are cooked, remove roast and vegetables to a large warmed platter, set aside.

To make gravy: add more water to pan juices if needed. Mix cornstarch into cold water; bring pan juices to a medium boil and slowly add cornstarch mixture to boiling broth, stirring constantly. Use more or less cornstarch mixture according to desired gravy thickness; season with salt and pepper to taste. Drizzle gravy over roast and vegetables; serve additional gravy on the side. Yield: 4-6 servings

Suggestion: Create a fall vegetable medley by adding rutabagas, parsnips, or turnips to your roast. Try experimenting with different types of potatoes or add fresh snap peas (at the end of the cooking cycle) for an additional blending of flavors, textures and colors. There’s something delicious to satisfy everyone’s taste when a variety of vegetables are cooked with a pot roast.

Apple Pumpkin Brownies
4 eggs
1 cup vegetable oil
1/4 cup brown sugar, firmly packed
1 cup granulated white sugar
1-15 ounce can pumpkin
1 cup Red Delicious apple, finely chopped or grated
2 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 350°F. Beat together eggs, oil, brown sugar and granulated white sugar. Add pumpkin, apples and mashed bananas; set aside.

Combine all-purpose flour, baking soda, baking powder, cinnamon and salt in a medium bowl; add to egg pumpkin mixture; mix thoroughly.

Pour into a greased and floured 9 x 13-inch baking dish; bake for 30-40 minutes, or until center springs back when touched. Yield: 16 servings
More Apple and Pumpkin Recipes

More apple and pumpkin recipes can be found in Sweet Apple Temptations on Cynthia's website and in Bumper Crop:Beginning with Apples which is an e-book that's available in a variety of formats through
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