Teresa Hatchell 2005

In my April 12 column, I wrote about our family reunion and about the excellent food and fellowship shared that day … I look forward to it every year! In that column I offered a traditional recipe for roast beef (beef roasted in the oven) and a recipe for pork tenderloin (cooked in an oven bag, placed in a pan and baked). As I wrote that column, my mind was flooded by thoughts of two "unusual" roast beef recipes which I shared with readers many years ago.

One is a recipe that I received from Barbara Troutman of Rosinville. The year I wrote the column, Barbara and I were talking during a gathering near Indian Field United Methodist Church, and she told me about rave reviews of her "special roast" from her family and friends. Barbara's ketchup-based pot roast beef is indeed delicious. She gave me a handwritten copy of the recipe and loaned me her copy of "A Taste of Rosinville" – her church's cookbook that sold out twice. Barbara said, "In case you can't read my handwriting, I will loan you the book." And, I am so glad she did, not because of any fault in her handwriting, but because right after her roast recipe was another very unusual recipe. Submitted by Sue Pendarvis, it is German Style Pot Roast, which contains ginger snap cookies and cider vinegar. 

With all of the many cookbooks I have accumulated over the years, I can tell you that it is highly unusual to find two such unique roast recipes back-to-back in a church cookbook. So, I am sharing them both with you again. 

Ketchup roast beef

1 medium roast (4 to 5 pounds, whichever cut you prefer)

1 tablespoon cooking oil

Salt and pepper to taste

1 medium onion, diced

4 medium Russet potatoes

1/2 package peeled carrots

3 to 4 cups water (maybe more)

Ketchup (enough to spread over roast)

Put the oil in a heavy Dutch oven pot, then add the roast. Salt and pepper the top side and immediately turn it over and let the roast "brown" on HIGH for several minutes, watching so that it does not burn. Salt and pepper the side that is up, then turn it over and let it brown just as you did the first side. Put ketchup (spread over the beef) on the side that is up and turn it over. Lower the heat and let the ketchup brown the meat. Put ketchup on the side that is up and turn it over. Brown the second side as you did the first. Add the onions and saute them until they are tender. Add water -- enough to cover the roast. Cook roast to desired doneness. Barbara cooks hers 1-1/2 to 2 hours on medium heat. Then add the potatoes and carrots to the pot and cook them until they are tender. Remove the meat from the pot and it set aside. In a pint jar, put three tablespoons of flour and a about a cup of water. Shake the jar until there are no lumps in the flour. Stir this mixture into the broth in the pot. As it simmers a few minutes, it will become more like gravy. Add the roast back to the pot and simmer it on low until you are ready to serve it.

German-style pot roast

3/4 cup cider vinegar

1/4 cup ketchup

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1/2 cup chopped onion

1 teaspoon chopped garlic

2 cans beef broth

12 gingersnap cookies

2 envelopes brown gravy mix

1 six-pound boneless chuck or bottom round roast.

Combine all ingredients except the meat in a Crock-pot. Stir the ingredients together until they are thoroughly combined. Add the roast and stir well to make sure the roast is coated with the liquid ingredients. Cook on low for 10 hours or high for 5 hours.

Contact writer at tgmhatchell@yahoo.com.


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