Easy Tastebud Delights
11.23 Edition (November 23, 2007)
Easy Recipes
45 minutes+
Hi Everyone! We've made it through to Friday, it's supposed to be a chilly day today, so dress warmly when you go out.
Today's recipe is one that hubby has been making for a few years now and it has got to be one of the tastiest pot roasts I've ever had. A few years ago, Canadian Living magazine had a recipe contest for a "meal" and these are the recipes I submitted, there are 3 in total. The entry didn't win anything but it was fun to participate. Enjoy!
1/2 lb. cubed bacon
3-1/2 lb. blade pot roast
coarse salt and fresh cracked black pepper to taste
1 coarsely chopped onion
3 sliced garlic cloves
2 small cubed potatoes
2-1/2 to 3 cups red wine
2 cartons low sodium beef broth
2 tbsp. cornstarch
1/4 cup water
Place bacon in a dutch oven on low heat. Spread in one layer in the middle of the pot to render fat. When crisp, drain on paper towel leaving the fat in the pot.
Wash blade pot roast with bone and dry on clean tea towel. Apply liberal coat of coarse salt and generous application of fresh cracked black pepper on the top and bottom of the roast.
Turn stove to medium heat and bring to temperature until pot sizzles then add roast.
Prepare onion, garlic and potatoes. When roast is browned, remove from pan. Add potatoes in a layer on the bottom of the pan; after about 5 minutes add onions and brown without burning. Add garlic for about 1 minute until it just starts to smell. Add wine and deglaze the bottom of the pot; add beef broth to cover roast. Bring to a boil then turn heat to low. Add small handful of peppercorns. Cover and cook for 1 hour per pound. Remove meat from the pot and set to rest on cutting board.
Strain 1/2 the juices into a saucepan over high heat. Reduce until half of the juices have evaporated and the sauce starts to thicken. Add cornstarch and water to a jar and shake well, add to juices and stir well. The other half of the juices will be used for stock for future dishes, (this will be some of the best tasting stock ever!)
8 medium potatoes, peeled and cubed
1 tsp vegetable oil
coarse salt and fresh cracked black pepper, to taste
1 pound mini carrots , cut in half
1 medium onion, cut in pieces
1 tablespoon fresh thyme
1 cup warmed beef stock
4 cloves broken garlic pieces
bacon from pot roast
Put potatoes and carrots on the stove in roasting pan over medium heat with oil, salt and pepper. Stir to brown. When most of the vegetables are browned, add onion pieces.
Chop thyme and remove from stems, set aside.
Add warmed stock and garlic. Cover pan to allow all to warm thoroughly. Just before serving add bacon bits and fresh thyme then toss. Serve with pot roast and gravy for a satisfying dinner.
1 cup butter
1/2 cup cream
1/4 to 1/2 cup dry, white wine
1 cup sliced fresh mushrooms
1 cup mixed sweet peppers
salt and fresh cracked black pepper to taste
Wash and slice peppers and onions. Melt on medium heat, enough butter to cover the bottom of a skillet. In a small saucepan, melt the rest of the butter and combine with the cream, salt and pepper, stirring well until heated through. When the butter start to slightly bubble in the pan but before it browns, add the vegetables and stir until slightly wilted; add the wine to deglaze the pan then add the warm butter and cream sauce. Serve with pot roast, potatoes and carrot.
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