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Savory Pot Roast

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Pot roast, your perfect post pool day dish!

I know, you’re thinking “What kind of crazy loon makes pot roast in the middle of a heat wave in June??

Me!

While this does not seem like summer fare, I find myself juggling early mornings at swim team practice, then long activity filled summer days. I need slow cooker meals that will fill the starving bellies of my hungry monsters who are often “dying” and “starving” as they stagger around the kitchen whining for food at 4:30 on a Wednesday. And who wants to fire up the stove after a day of kid crazy??

This week was “Clean the Freezer Week” at my house, and I happened to have a big ol’ chuck roast in the freezer threatening to slip out and crush the tiny toes of a Popsicle seeking rummager. I figured I might as well pop it in the slow cooker and feed them a hearty meal. The result was well fed, happy kids who marched their satisfied tummies upstairs and slept well all night! SCORE!!

As for the recipe, This is an old family favorite, courtesy of my mother. Over the years, I have tweaked it a bit, but it still remains very much like the recipe of my childhood.

Savory Pot Roast

1 3lb beef roast

Oil for frying

Salt

¼ cup balsamic vinegar

1 can of fire roasted diced tomatoes OR ¼ cup catsup

2 Tbsp. soy sauce

2 Tbsp. Worcestershire

1 sprig of fresh rosemary OR 1 tsp. dried crushed rosemary

4 fresh garlic cloves OR ½ tsp. garlic powder

½ tsp. dry mustard

In a Dutch oven or large oven safe pot, brown meat on the stovetop in small amount of oil. Sprinkle meat with a little salt. Combine remaining ingredients; pour over meat. Cover tightly, roast at 350 for 2 hours or until tender. Remove meat to heated platter. Skim excess fat from sauce. Spoon sauce over meat.

*** You can also cook it on low in a slow cooker for about 8 hours. I also add carrots and potatoes to cook in the sauce with the meat 🙂

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Braised Short Rib & Guinness Potpie

By The Fabulous Food Fairy  in The Fabulous Food Fairy

Guinness Braised Short Ribs

Ingredients

  • For the Filling
  • 4 pounds boneless short ribs, cut into 2-inch pieces
  • Coarse salt and freshly ground pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 5 garlic cloves of minced
  • 2 bottles (12 ounces) stout, preferably Guinness (3 cups)
  • 2 rosemary sprigs
  • 2-3 Tbsp. Worcestershire Sauce
  • 2-3 Tbsp. of soy sauce
  • 2 cups of chopped carrots
  • For the Topping
    • 6 medium russet potatoes (3 1/2 pounds)
    • Olive oil, for brushing
    • Coarse salt and freshly ground pepper
    • ½ cup of chopped fresh parsley

Directions

  1. Make the filling: Pre-heat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
  2. Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden. Add garlic & sautee for 2 minutes. Return meat to Dutch oven. Add beer and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.
  3. Remove the pot from oven, and add the carrots, Worcestershire sauce and soy sauce. Braise until meat is tender and the carrots are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt & pepper. Transfer to a 12-inch gratin dish.
  4. Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandolin). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45-60 min. Sprinkle with chopped parsley.
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Non Dairy Potato Soup

This is a great alternative to the heavy cream based potato soups out there. Don’t worry; there is no shortage of flavor. This is one of my personal favorites. I love to serve it with roasted pork sandwiches on a cold winter day.

Ingredients

5 lb bag of russet potatoes

1/2 lb of bacon

1 large onion

2 large cans of chicken broth

 Preparation

  1. Chop bacon into bits and brown in a stock pot
  2. Remove bacon when crisp and brown diced onion in bacon fat
  3. Once caramelized, add broth and boil peeled, chunks of potatoes. boil until soft. Add bacon bits back to the pot and blend with a hand blender until smooth. Top with a bit of shredded cheddar cheese. Add salt to taste if necessary 🙂

 

 

For a healthier option, I left out the bacon and used olive oil to brown the onions. You can also use a bit of tarragon for flavor.