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……
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
- Rinse off the roast, and pat dry. Make a cut in the middle. Set aside.
- In a bowl, mix cranberries, walnuts, half of the brown sugar, and apricots. Put into the pocket of the roast.
- Proceed to tie the roast closed with the twine.
- 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.
- 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!