Tuesday, February 21, 2012

A Downton Abbey Dinner of Roast and Root Vegetables

Have you been watching Downton Abbey? We have become totally addicted. I had never heard of it until it got so many Golden Globe nominations. We decided to check it out on Netflix, and we were immediately hooked. We finished season 1 just in time to watch season 2 on PBS. The only problem is that it's 9:00-11:00 airtime doesn't really jive with my new mother sleep schedule (for me that means a 9:30 bedtime). So the last few episodes we watched on-line on Monday nights from 7:30-9:30 - perfect for my schedule.

When we think of British food, one dish that comes to mind is a roast and root vegetables all smothered in gravy (this perception is at least partly shaped by our trip to England last year). So each week for Sunday supper (sometimes on Monday) we have been having some type of roast and vegetables.

This week we enjoyed a bottom round roast with onions, potatoes, turnips and parsnips and onion gravy. Mmm, mmm good. I love gravy (it's my second post on it in two days), but what sets this gravy apart is that it is pretty sweet. The onions become very sweet after roasting for so long and impart their flavor on the rest of the dish.Now that Downton Abbey has come to an end, I guess we are on the hunt for a new show (and some new dinner inspiration). Any Suggestions?

Bottom Round Roast with Root Vegetables
2 T olive
2.5 lb bottom round roast
3 large onions, cut into thick slices
2 T apple cider vinegar
6 potatoes, chopped
6 carrots, cut into 2 inch pieces
2 turnips, chopped
2 parsnips, chopped

Preheat the oven to 350 degrees. Place a roasting pan over medium high heat, and add some oil. Brown the roast on all sides (about 4 minutes per side). Add the onions and vinegar, and put in the oven. Bake for 2 hours. Add the rest of the vegetables and cook for 2 more hours, or until the meat and vegetables and tender. Let meat rest for 10 minutes before carving. Slice into thin slices and enjoy.

Onion Gravy
2 T butter
2 T flour
1 C of juice released from the onions, meat and vegetables

Heat the butter in a skillet and slowly stir in the flour. Cook the butter and flour for 5 minutes over medium heat. Slowly add the liquid and stir constantly. Cook until the gravy reaches the desired consistency.

We have been avoiding grains, but I still use flour in the gravy (it's my little cheat). I like the thickness from the flour, and it reheats nicely.

This post is part of Tempt My Tummy Tuesday, Tasty Tuesdays, Tasty Tuesday, Slightly Indulgent Tuesdays, Tuesdays at the Table, Beauty and Bedlam, Allergy Free Wednesday, and Real Food Wednesday, Works for Me Wednesday.


Country Gal said...

We're totally addicted to Downton Abbey! I'm afraid I'm having withdrawl pangs. Maybe a Downton Abbey party is in order! This is the perfect main dish!

Rachel said...

Downton is such a brilliant show! Can't wait for the next season to start...luckily we just got the second season on BluRay so between watching the entire season over again and checking out the special features, we should be able to hold out until next season begins!
Thanks for sharing this yummy recipe!

Jenn @leftoverqueen said...

One of my favorite meals!

Tessa Domestic Diva said...

I am watching it now as i surf the linky parties, LOVE it! pot roast is one of our favorites, how fun to do it with downton....

Anonymous said...

Count me in too. Completely obsessed with the show! It's going to kill me to wait until fall!
It's funny, we served soup before our dinner this week in honor of DA!
Love everything about it. Think I'll cook up a roast this week!

nancy said...

Yum! Thanks for sharing this at allergy-free wednesdays. We can always use a new idea for roasts. Hope to see you again next week!

MCA said...

I love Downton Abbey! I won't know what to do with myself until season 3 starts up. I'm definitely going to try this roast, if only for the reference ;)

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