Okay, here is one of the biggest problems with coming back to a sadly abandoned blog after a long period of time: what do you write about? No, its not that I don’t have anything to say. It’s that I have too much to say. I have a hard drive full of pictures that I took with the intention of writing about them. I have scraps of paper in my purse with random ideas like “Spaz” and “Wonder Woman” scrawled on them. I have about 7 drafts of discarded posts on my WordPress Dashboard.
Maybe that’s part of the reason I stopped blogging…maybe I felt too pressured with too many ideas…maybe I was scared to realize my own potential…maybe I was afraid to fail, so therefor I didn’t even try…
I’m just kidding. Ths is Farm Girl’s World, not Dr. Phil. I just have a lot of ideas and not enough ambition to record them all. It’s the cross I must bear.
Anyways, as I was perusing my hard drive, I came across this picture:
And I thought, “Oh yeah! That was one dang good roast! I should really put that on the blog!” The only problem? Finding the recipe. When I make a new dish, I write a rough draft of the recipe on whatever happens to be handy. If I don’t file it right away, locating it can be somewhat of a challenge. So I dug around in the junk drawer of my kitchen (actually, there are two junk drawers, but don’t tell my dad that). Nothing. I pulled out the notebook I scribble recipes in. Nada. I flipped through cookbooks to see if I had tucked it in them. Zilch. Finally, in desperation, I checked my computer. Guess what? There was a blog post that was never finished called “Tangy Roast Beef.” Ha! Jackpot! Here ya go:
- 2 1/2 pound beef roast
- 2 tsp. olive oil
- salt and pepper
- 15 oz. can tomato sauce
- 1/4 c. brown sugar
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. dried minced onion
- 1/2 tsp. paprika
Heat the oil in a large Dutch oven over medium-high heat. Season the roast with salt and pepper. Add to pan and brown on all sides. Meanwhile, mix remaining ingredients together. Pour over beef and bring to boil. Reduce heat to low and simmer until tender, about one hour and fifteen minutes. Turn roast every 15 minutes or so. Remove from heat and let rest for 15 minutes before cutting.
Serves: 8 WWP: 6
