Preheat Skillet to 375ºF (190ºC). Prepare a mixture of salt, pepper, mustard,
rosemary and garlic. Rub on roast. Heat 1 tbsp. (15 ml) oil in skillet and
brown roast on all sides. Remove roast. Place a rack in the bottom of the
skillet. Place roast on rack, cover and cook at 325ºF (165ºC) for approximately
1 hour or until the internal temperature reads 170º - 212ºF (76.6º - 93ºC).
Remove roast from pan and keep warm. Add remaining oil and cook onions
until softened. Add mushrooms and cook for 2 minutes. Add tomato sauce
and chicken stock. Reduce over high heat. If a thicker sauce is desired,
mix 1 tbsp. (15 ml) cornstarch with 2 tbsp. (30 ml) of water and add to sauce.
Slice roast and place on a serving platter. Pour sauce over top
Quick Chili
1 tbsp. (15 ml) oil
2 lb. (1 kg) lean ground beef
1 large onion, diced
1 medium green pepper, large dice
2 cloves garlic, minced
2 tbsp. (30 ml) chili powder
2 tsp. (10 ml) oregano
1 tsp. (5 ml) salt
1/4 tsp. (1.5 ml) pepper
28 oz (796 ml) can tomatoes
19 oz (540 ml) can kidney beans, drained and rinsed
Preheat Skillet to 350ºF (175ºC). Heat oil, add beef, stirring to break up.
Add onions, green pepper and garlic until beef is browned. Stir in chili
powder, oregano, salt and pepper. Add tomatoes and heat until boiling.
Reduce heat and simmer, uncovered for approximately 25 minutes, stirring
occasionally. Add kidney beans and heat through.
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Booklet TFP-11 6/4/02 2:12 PM Page 17