Sunday, February 28, 2010

My "Leave it to Beaver" pot roast and GOLD for Canada!

My Red Mittens standing on guard for thee...

Our Golden moment on hockey, Crosby shoots he scores!

The Closing ceremonies are a few minutes away and I am prepping my Leave it to Beaver Pot tasty, so easy and so retro.

Tested and served for years...a Humble Bungalow staple.

Brown roast in oil in a heavy pot with a tight fitting lid.
 I like Le Creuset.

Mix together: 
1/4 cup wine vinegar, 1/4 cup ketchup, 2 tbsp. soy sauce (I use Braggs), 
2 tbsp. worchestershire sauce, 1/2 tsp. garlic, and 1/2 tsp. dry Colman's mustard
( I omit the salt suggested in the recipe)
Pour over roast and put the lid on.

There is not much liquid but if you have a heavy pan this is all you need.


2 hours
Enjoy the delicious aroma while this cooks.

After 2 hours, remove roast to carving board and cover with foil, let rest 5-10 minutes before carving.

I like to serve this with mashed potatoes and vegetables.  
I use the cooking liquid as a sauce on the potatoes.
I mix 1 tbsp of cornstarch in a small amount of water in a dish and then whisk it into the pan until heated through, serve!

It's pot roast night in the Humble Bungalow...the Hostess is taking it easy and watching the Olympic Closing Ceremonies!


  1. I love pot roast! Sounds like you had a night like we had with the Saints/Superbowl a while back.

  2. Looks a winner Hostess!! Delish...