American Food: A Celebration
This pot roast is marinated in a
bourbon sauce before roasting.
Beef chuck and cross-rib roasts are on special this week, which means Sunday supper could be a traditional meal of meat and potatoes (OK, or rice).
Your cheapest chuck this week is the boneless blade roast at Safeway, 99 cents per pound. Crossrib roast is $1.99.
Foodland and Sack N Save have boneless chuck or cross rib roasts on a 2-for-1 special. Times has crossrib and Star has chuck, both at $1.69 a pound.
Try this pot roast, from "American Food: A Celebration," Collin Publishers San Francisco, 1993, $50.
1 onion, thinly slicedCombine marinade ingredients. Arrange onion slices over beef and pour marinade over all. Cover and refrigerate at least 4 hours, turning frequently.
1 beef chuck roast, 3-4 pounds
1/4 cup flour
1/2 cup water
Marinade:
1/4 cup soy sauce
1/4 cup bourbon
1/3 cup brown sugar
1/2 teaspoon ground ginger
1 garlic clove, crushed
2 tablespoons molasses
2 tablespoons red wine vinegar
3/4 cup orange juice
Preheat oven to 325 degrees. Remove beef from marinade, reserving the marinade. Place beef in a shallow pan and roast, uncovered, 2 hours. Remove onions from marinade and place around beef; cook 30 minutes more.
Pour off the drippings, reserving 1/2 cup in the pan for gravy. Add the flour, stirring over low heat until smooth. Gradually add the marinade, along with the water. Cook over low heat, stirring constantly until thickened.
Slice the beef and serve with gravy. Serves 6-8.
Nutritional information unavailable.
