Shuffle Roast
No, your eyes are not playing trickery. It really does look that good, and it tastes even better. I now call this the "Shuffle Roast," (because I cheated on the rub). Enjoy.
What You Need:
Boneless Roast
Potato Wedges
Onion Wedges
Baby Carrots
Celery Cuts
My meat is only about 1.5 lbs, because it is just Chris and I - so we like to portion out meats so we're not stuck wasting a bunch of good eats.
Start by putting your favorite dry rub all over your meat, and place it in the center of your baking dish. (In this case, I used *just a little* Bad Byron's Barbeque Seasoning.) And bake at 350F for 20-25 minutes.
Next, add your chopped veggies to the baking dish, and continue baking for another 35-60 minutes (till the Meats temp is 160F).
For the yummy gravy (Yes, I stole most of your Gravy Amanda) -
Take your veggies and puree in the blender with a little water till it is at the gravy consistiency you desire.
**If you'd like to save some veggies to have with the meal feel free to do so, but as you see, I served ours up with a Crescent Roll and Corn... ** YUMMY.
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