Sunday, January 24, 2010

Bloody Mary Beef Roast with Bruschetta and Asparagus




1 large sirloin roast (or other cut of good meat)
1 bottle ZingZang Bloody Mary Mix
1 Cup Worcestershire Sauce
Salt & Pepper

The night before in a large Tupperware bowl add meat and above ingredients. Refrigerate overnight.

1 Bag Creamy Potatoes (They are small-about the size of a walnut and come in a mesh bag like fingerlings, which can be used if no Creamy Potatoes are available)
15 Baby Carrots
1 Large Onion
1 Container Baby Bella Mushrooms
1/2 cup Red Wine
1/2 cup Worcestershire Sauce
4 Stalks of Celery cut into 1 inch pieces
Olive Oil
Salt & Pepper

In a Crock Pot (at least 8 hours before you want to eat) set to low and drizzle with olive oil. Add in meat and carrots, onions and celery. (For extra flavor you can add some of the marinade as well) Pour in wine and Worcestershire sauce. After 4 hours add mushrooms and potatoes.




Bruschetta

Loaf of Italian bread
1 Package Cherry Tomatoes
2 Cloves garlic- peeled
Olive Oil
Salt and Pepper

Oven set to 350


Chop tomatoes in quarters and place in bowl. Add salt, pepper and olive oil to taste. At least 2 Tablespoons of olive oil.

Cut the bread on a diagonal into slices 1/2 inch thick. Drizzle olive oil on bottom of baking pan. Add bread and flip over so both sides are coated and put in oven for 5-7 min. Keep watch that they don't burn. Turn the broiler to low and let tops brown. Remove bread and take peeled garlic clove and rub over each slice.(The bread is rough and acts as a grater and grates the garlic right into the bread.



Place bread on a serving plate and top with Tomatoes.




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