Sunday night my friends invited me over for dinner, I made cherry pie and we also prepared the Chocolate Fountain of Delight (™ Me) and dipped grapes, strawberries, pretzel sticks, marshmallows and graham crackers. Gina made the most delicious slow cooker pot roast.
Pot Roast ala Gina
1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 rutabaga, peeled and chopped
1 sweet potato, cubed
1 parsnip, peeled and chopped
1 (3-pound) brisket
Salt and ground black pepper to taste
3 tablespoons flour
1 (15-ounce) can tomato sauce
1 can (15 oz) of beef broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder
Directions:
Arrange onion, potatoes, carrots, turnip, parsnip, sweet potato and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
Whisk together tomato sauce, beef broth, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
This recipe uses a lot of wonderful root vegetables and the blend is fantastic! Great size for a party or if you have a large family.
Showing posts with label pot roast. Show all posts
Showing posts with label pot roast. Show all posts
Monday, March 28, 2011
Tuesday, February 22, 2011
Roasted Garlic Redux
Last night I roasted some garlic to make my hummus and to just eat it by itself, because roasted garlic = YUM in my world. Since I so rarely make it I decided to go ahead and roast 5 heads worth of the stuff just to use in other recipes. Tonight when I warmed up my leftover pot roast I made a side of creamy cheese grits to go with it. I made the grits according to package directions and added some salt, butter, cheese and 3 cloves worth of the roasted garlic, stirring to combine. Cheesy, garlicky grits = HEAVEN ON A PLATE.
Roasted garlic is something that can add an unexpected flavor to so many dishes, you can put it in a vinaigrette or add it to rice, it works well in most pan sauces and gravies, you can even stir it into a side dish as simple as sauteed green beans for a special kick of flavor. I love it in mashed potatoes, rubbed on roasts, or seasoning some steamed asparagus. I'm like the guy at the end of "Green Eggs and Ham" I would eat roasted garlic in a box, I would eat with a fox, I would eat it here or there, I would eat it everywhere!
The other side dish I made was lightly steamed brussels sprouts. I just steamed them with a little bit of water and a pat of butter, when they were done I added a bit of kosher salt. My kids aren't crazy about brussels but my husband and I love them, so the kids got 2 tiny sprouts a piece on their plates and whether they eat them or not is immaterial to me. I know someday they will and I am fairly sure when they do they will love them.
The secret to good sprouts is NOT to overcook them. They should still be bright green when you are done with them. If they are small sprouts I simply trim the stems, peel off any tough outer leaves (if necessary) and steam them. If I have larger sprouts I will cut them in half first and either steam or oven roast them. Brussels sprouts can also be "dressed" at the end of cooking time with a bit of bacon grease, which gives them a smoky flavor, or you can pair them beautifully with caramelized onions.
Roasted garlic is something that can add an unexpected flavor to so many dishes, you can put it in a vinaigrette or add it to rice, it works well in most pan sauces and gravies, you can even stir it into a side dish as simple as sauteed green beans for a special kick of flavor. I love it in mashed potatoes, rubbed on roasts, or seasoning some steamed asparagus. I'm like the guy at the end of "Green Eggs and Ham" I would eat roasted garlic in a box, I would eat with a fox, I would eat it here or there, I would eat it everywhere!
The other side dish I made was lightly steamed brussels sprouts. I just steamed them with a little bit of water and a pat of butter, when they were done I added a bit of kosher salt. My kids aren't crazy about brussels but my husband and I love them, so the kids got 2 tiny sprouts a piece on their plates and whether they eat them or not is immaterial to me. I know someday they will and I am fairly sure when they do they will love them.
The secret to good sprouts is NOT to overcook them. They should still be bright green when you are done with them. If they are small sprouts I simply trim the stems, peel off any tough outer leaves (if necessary) and steam them. If I have larger sprouts I will cut them in half first and either steam or oven roast them. Brussels sprouts can also be "dressed" at the end of cooking time with a bit of bacon grease, which gives them a smoky flavor, or you can pair them beautifully with caramelized onions.
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