1 can peaches (no sugar added)
1 tbsp yellow curry powder
1 tbsp parsley (flat leaf Italian), minced
1 “tiny pinch” of cayenne pepper (don’t overdo it)
1 tsp black pepper
1/4 cup honey
1 tsp salt
In a medium saucepan, stir all ingredients over low heat. As soon as it’s warm, you’re done! The sweet, spicy, and salty work well together. A little crisp on the side, whether it sweet or savory, would be a good compliment.
It doesn’t get much simpler than this. The toughest part is the gravy, and really that’s pretty low on the difficulty scale. This is one of those “30 minute” meals, well…under 45 anyways. But you get to kick back for better than half that time, so that counts for a lot. Time to read the paper, play with the dog, or work on a side dish.
This is an recipe to make one of the tougher (and inexpensive) cuts of meat tender and juicy. What’s even better, is that it doesn’t take much work at all! This is something you could do a little prep for, pop into the oven, then entertain guests or just relax while it cooks. It’s extremely little hassle, and very low maintenance.
Anything you don’t serve right away will be good either cold or warmed up later on. A 5lb roast of very lean meat isn’t going to cook down much, so this is quite a lot to eat. Serve with rice or noodles, potato, etc. with the onions, mushrooms and broth. Or pour off the broth and make a delicious gravy. Sandwiches from the leftovers–cold, warm, or even open-faced are delicious and probably worth holding back a few scraps of this big roast for.
