Here in Canada, Thanksgiving is in October, so we're already beginning to think about the Holiday Season. My mom's visiting from Georgia and I'm sending Christmas gifts home with her, and I've ordered my organic turkey for Thanksgiving Dinner.
The weather has been lovely until today. It rained last night - well, I'd call it a drizzle at most - and it was quite cool this morning. Kevin and I agreed winter started today.
You may not be ready for big chunks of beef yet if you live in the South, but save this recipe. It's a keeper. My mom made it thinking she'd have lots of leftovers, but the men at the table - my son (18) and a cousin (65) finished it off.
This recipe was devised by a 14 year old from Tallahassee, Florida, and it was published by the local paper. I wish I knew the youth's name so that I could attribute it to the right person, but he/she is now somewhere in the neighborhood of 55-60 years old, so I think even the newspaper would have a hard time coming up with that info. I hope you like it as much as my crowd will.
TEA ROAST
Large chuck roast
Double-strength brewed tea
Barbeque sauce
Brown roast in oil on stove top. Salt & pepper. Add tea up to about 3/4 the depth of the meat. Simmer at a slow bubble until very tender. (Can alternatively be cooked covered in oven at 300F.) The amount of time will depend on the size of the roast.
Heat the barbeque sauce. (You may use your favorite commercial brand or make it by combining ketchup, lemon juice, minced onion, hot sauce and light brown sugar to taste.) Drain meat then slather with heated sauce. Place in 300F oven for 20 minutes to glaze. Sauce may be served on the side.
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