This past week, Amy posted the recipe for her Catalina Roast on her blog. It sounded so delicious to me and I knew we had to try it. After attending a basketball game this morning where Miss Hailey Page starred as the “most spirited” cheerleader, I decided that today would be a great day to cook this one up in the crock pot. I already had carrots and potatoes and an onion, so all I needed was the meat and the Catalina dressing.
As I commented on Amy’s post, we’ve used Catalina dressing before as a marinade when we’ve grilled chicken or pork. Sometimes we use it on its own and sometimes we mix it with Worcestershire sauce. It’s really tasty! I would have never thought to pour it over a roast, though. As Amy directed, I sliced the onions, peeled and quartered the potatoes and cut the carrots into large chunks. I covered the bottom of the crock pot with the veggies, put the meat on top, and poured a large bottle of Catalina on top.
It couldn’t have been any easier. And… it was AWESOME! We really, really loved this. Ross is a good guy and always thanks me at the end of a meal – but for this one, he thanked me after the second bite! I think he would have done it after the first bite, but he was in a hurry to get that second taste in his mouth! I thought about seasoning it with some spices, but I wasn’t really sure how it was going to taste so I didn’t know what to season it with. Other than a little salt and pepper on the meat, I didn’t use a thing, and I am glad. It is perfect just the way it is!
While I was washing the dishes, I got to thinking about how I love the way that recipes connect people. Because I can imagine myself in a kitchen 40 years from now telling my grandchildren about Amy Burns from Sanford, NC and about how I got the recipe for this roast from her blog 40 years earlier.
I will then probably have to explain to my grandchildren the ancient concept of a blog as a spacecraft flies by and a robot prepares our dessert.