Let us do the work! Enjoy a romantic four-course meal for two expertly prepared by Straub’s chefs. Drop by or call before the end of business hours on Sunday, February 10, 2013 to place your order. Click the image below to see this year’s menu:

Meet St. Louisans Craig & Toni Brown, co-creators of Millie’s Barbeque Sauces. They bring with them a proven track record of solid sales at local farmers markets as well as the capacity to produce at volume for wholesale distribution in grocery stores and other local markets. 2011 & 2012 National BBQ News “Sauce of Honor” Winners & 3rd Place Winner of the Kansas City American Royal BBQ Sauce Competition in 2012, the Browns invest sincere and honest hard work to create their signature sauces. Inspired by his mother’s home cooking, Craig reflects fondly on the past in hopes that he can share these memories through his own cooking: “Since my childhood, I can remember my mother Millie cooking so many delicious southern dishes using her famous sauce. Millie’s memory still lives on in our family, as she has inspired my wife and I to re-create this one of a kind sweet and tasty barbecue sauce. We hope you enjoy it as much as we do!”

This local gem is available at all Straub’s locations. Try some with your own barbecue, or pair it with our Smoker’s signature meats! See their website for more information, including some great recipes!

Pot Roast with Fingerling Potatoes

Serves 4-6        

What you’ll need:

• 3 lbs Kobe beef arm or shoulder roast
• 1 yellow onion—roughly chopped
• 4 cloves garlic—peeled
• 1 cup red wine
• 3 cups beef broth
• 2 Tbsp tomato paste
• In an herb sachet:
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
• 14 oz assorted fingerling potatoes—split in half length-wise
• 6 oz baby carrots
• 10 oz parsnips—peeled & cut on a bias

How to prepare the pot roast:

1. Preheat oven to 325⁰F.
2. Liberally season the beef with salt & pepper.
3. Heat a braising pan over high heat & add oil. Place the beef roast in the pan, browning the meat on both sides (approx. 4-5 minutes per side). Remove the roast and set it aside.
4. Add chopped onion and garlic to the hot pan. Sauté until the onions start to brown.
5. Deglaze the pan with the red wine and allow it to reduce until almost dry.
6. Add beef broth & tomato paste, bringing the sauce to a boil.
7. Add the reserved beef roast & the sachet of herbs.
8. Cover with a tightly fitted lid & bake at 325⁰F for approx. 2 ½ hours or until tender.*
   *Check the meat by slicing off a piece. Thickness of the cut may cause baking times to vary.
9. Add potatoes, carrots & parsnips. Bake for an additional 25 minutes.
10. Remove from the oven & serve.