CLEARLY CANADIAN ~ POT ROAST {With Easy, Inexpensive but Elegant Sides}

Pot Roast is comforting food for most of us. It brings back childhood memories with the smells of the kitchen. The soft, tender fall apart beef with gravy and all the fixings were always a treat!
I have elevated the side dishes from bog standard, to more exciting, meeting a modern twist and taste.
Not just for Sunday, pot roast is a treat any day of the week!

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YOU NEED:
++Note - The amounts you use are indicative to how many you are serving
1 Sirloin or cheap cut/joint of beef
salt, pepper, and garlic granules to season beef. Be generous!
1 onion, quartered, skin on
3 bay leaves
either fresh or dehydrated garlic slices
1 beef stock cube
a few peppercorns - optional
water to cover
corn starch/water slurry for gravy
splash of beer for gravy

BUTTER TARRAGON CARROTS
carrots, peeled and cut
butter
dried tarragon. You can use fresh, but use more than you would dried.

HONEY ROASTED PARSNIPS
parsnips, peeled and cut in lengths
cinnamon to taste
salt and pepper to taste
honey

HORSERADISH MASHED POTATOES
potatoes, peeled and chopped in even sized pieces
water for boiling
salt and pepper to taste
butter
ranch dressing, or mayonnaise
generous amount of creamed horseradish. You can also use prepared horseradish, but use less
milk only if needed

BALSAMIC BRUSSELS SPROUTS & PEAS
butter and olive oil
brussels sprouts
peas
good aged balsamic vinegar
salt and pepper to taste
zest of 1/2 lemon + extra for garnish
fennel seeds to taste