Haven't had a potroast in a long time, and was thinking how to do this the nicest...
Bought a 1.4 Kg Sirloin Tip Roast today, and set it to marinate tonight, in a mix of garlic chips (2 tbspn), Mesquite Marinade (1/2 cup), Herb Garlic Marinade (1/2 cup), Seasoned Rice Vinegar (1/4 cup) and a number of "dashes" of Worcestshire, and a few shots of hot sauce, well massaged...
The plan is to transfer this to the Correlle pot, covered, with carrots, small yellow onions, blocks of rutabaga (ie 1" cubes), some onion soup mix and a bunch of stock, with either a tad of flour or veloutine mixed into it, cold, to thicken up, with some BBQ sauce and/or ketchup later...cooking it covered, as there's no much fats in this roast, and adding some barley at the start, and frozen peas at the end...
Any suggestions for changes (Okay, I can't change the marinade now!) or other ideas, please post...
Lifter
Bought a 1.4 Kg Sirloin Tip Roast today, and set it to marinate tonight, in a mix of garlic chips (2 tbspn), Mesquite Marinade (1/2 cup), Herb Garlic Marinade (1/2 cup), Seasoned Rice Vinegar (1/4 cup) and a number of "dashes" of Worcestshire, and a few shots of hot sauce, well massaged...
The plan is to transfer this to the Correlle pot, covered, with carrots, small yellow onions, blocks of rutabaga (ie 1" cubes), some onion soup mix and a bunch of stock, with either a tad of flour or veloutine mixed into it, cold, to thicken up, with some BBQ sauce and/or ketchup later...cooking it covered, as there's no much fats in this roast, and adding some barley at the start, and frozen peas at the end...
Any suggestions for changes (Okay, I can't change the marinade now!) or other ideas, please post...
Lifter