Harvest Stuffed Roast

It’s that time of the year!

Where you get the urge to cook, and eat until your heart is content!

Of course, around January, you decide ‘OMG, I need to get fit!’, but right now, we are eating!

For those who know me, I can wonder in grocery stores, and bookstores for hours. They give me motivation. As I wander, it’s the same formula “I wonder what x, y, and z tastes like? Will my crew like it? Will I be giving it to momhulk and her brood at her house?”

True thoughts to myself, but it never fails, 9 times out of 10, it’s a winner. Last Saturday was no different. I was out and about(which I shouldn’t have been, but that’s another story), I decided to venture into Sprouts. It’s like Trader Joe’s, but more expensive. Not as bad as whole foods, but not somewhere I frequent too often.

I made my way around the store, and got to the meat counter. I still needed dinner. Then I saw it. Harvest stuffed pork tenderloin. I hoped for a pork alternative, so it would be a food review, but no avail. Of course, you know what that meant……

CHALLENGE!

First, I thought, “crockpot?” No. I have been wearing mine out lately. No worries. Oven cooking it is! Then the most important part of this process, “what will I substitute for the pork?”

It took me a minute on that, because I don’t like repeating main dishes too often. That’s when it hit me…….Roast. Snapples! It was like a runaway train after that…..

My Harvest Stuffed Beef Roast

1 Boneless Beef Roast, trimmed of fat

1.5 cups dried cranberries

1 cup dried apricots

1 cup chopped walnuts

2 cups cran-apple juice

.5 cups brown sugar

garlic pepper

butcher’s twine

  1. Rinse off the roast, and pat dry. Make a cut in the middle. Set aside.
  2. In a bowl, mix cranberries, walnuts, half of the brown sugar, and apricots. Put into the pocket of the roast.
  3. Proceed to tie the roast closed with the twine.
  4. Spray non stick spray into a baking dish. Place roast into dish. Then pore juice over roast. Season with reminder of sugar, and garlic pepper. If you have more cranberries or apricots, pour over roast.
  5. Bake at 350 for 45 mins to 1 hour, basting every 20 minutes.

It was a hit peeps! I made it with boiled sweet potatoes. This shall be a keeper for my winter dishes. Though I was a little on edge with the sweetness, it played well with the entire dish.

Let me know what you think! Try it out, and leave it in the comments!

~CSM~

 

 

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