During these cold, wintry days of February, we often get a craving for barbecue but feel it’s too cold to bother with firing up the outdoor grill. This Barbecued Pot Roast, however, is the perfect solution, giving you the chance to enjoy the great taste of barbecue but making it right inside your warm kitchen.
These Marbled Potatoes and Carrots are a great side dish to serve with the roast. Add this easy-to-make Garlic Cheese Bread, and you’ve got a terrific winter meal that will please your satisfy your entire family.
BARBECUED POT ROAST
3- to 4-pound beef roast
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup cola-flavored soda
8 ounces tomato sauce
3 medium onions, chopped
2 cloves garlic, finely chopped
1 tablespoon brown sugar
1/2 teaspoon dry mustard
1/4 cup apple cider vinegar
1/4 cup Hickory flavored barbecue sauce
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
Rub the pot roast with salt and pepper. In a large pot heat the butter and brown the meat on all sides.
Add the cola-flavored soda, tomato sauce, onions and garlic. Cover and cook over low heat for 1 1/2 hours.
Mix the remaining ingredients together and pour over the pot roast. Cook slowly for another 1 1/2 hours or until very tender. Makes 4-6 servings.
Note: This recipe also may be made in a crockpot by browning the meat and then placing it in the crockpot, along with all the remaining ingredients and cooking it for 4 to 4 1//2 hours on high.
MARBLED POTATOES AND CARROTS
2 medium potatoes (2/3-pound), peeled and cut into chunks
2 cups sliced carrots
2-3 tablespoons milk
2 teaspoons butter
1/4 teaspoon salt
2 to 3 tablespoons milk
1 teaspoon butter
1/4 teaspoon dried dill weed
Cook potatoes for 20-25 minutes or until tender. Drain water completely. While potatoes are cooking, in a separate pan, cook carrots about 15 minutes or till tender; drain.
Mash potatoes completely and beat in 2-3 tablespoons milk in small amounts. Add 2 teaspoons butter and salt. Beat potatoes until light and fluffy. Cover to keep warm.
Mash cooked carrots and beat in 2 to 3 tablespoons milk in small amounts. Beat in 1 teaspoon butter and dill weed.
Spoon potato mixture into half of small serving bowl; spoon carrot mixture on top. Pull a small rubber spatula through mixture to create a marbled design. Makes 4 servings.
GARLIC CHEESE BREAD
French loaf
Butter
Garlic powder
Shredded Italian cheese
Slice the French loaf in half, lengthwise, and spread a little butter on each half. Sprinkle some garlic powder to taste on each half of the bread, followed by the cheese.
Broil for a few minutes until cheese is melted and slightly browned.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
