Sunday Dinner

Sunday Dinner - Slow roasted pot roast in beer, maple dijon gravy or roasted sweet potato risotto

 

After high demand for the recipe on instagram, I’ve decided to post what I made for dinner tonight.  The pot roast recipe is from The Kitchn.  I’ve altered it a bit.  The risotto recipe can be found here.  This one has been altered too, so here’s what I did.

 

Pot Roast

1 4-5lb. Beef Chuck Roast

3 onions, sliced

10 mushrooms, sliced

handful of baby carrots

1 bottle of beer

1 tablespoon dijon mustard

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

salt & pepper

olive oil

Heat a few tablespoons of olive oil in a cast iron pot.  Pat meat dry on all sides.  When pot is hot, sear meat for 10 minutes on first side and about 5 minutes on the other side.  Move the roast to the crock pot.  Add sliced onions, mushrooms and carrots to the cast iron pot and add more olive oil if necessary.  Stir and cook for about 5 minutes or until onions are translucent.  Add a few tablespoons of beer to the pot to deglaze and scrap up any stuck on goodness. Transfer veggies to crock pot.  In a separate bowl mix together remaining beer, dijon, syrup and vinegar.  Pour over meat and veggies.  Add salt and pepper.  Cook on low (if possible) for 10 hours.  I cooked it on high for 4 hours and it still fell apart.

For the Risotto, I was super tired by the time it came to make this, so I decided to use quick cooking rice.  I used beef stock instead of chicken and beer instead of white wine.  I typically make this recipe with red wine and beef stock, but switched it up tonight.

1 cup quick cooking white rice

1 sweet potato, chopped

1 shallot, chopped

2 garlic cloves, minced

3-4 cups of beef stock, warm

1 bottle of beer

salt & pepper

olive oil

Preheat oven or toaster oven to 400 degrees.  Toss chopped sweet potato in olive oil, salt and pepper and put on a lined cookie sheet.  Bake for 30 minutes.  Meanwhile, in same cast iron pot I browned the meat in, I add a few tablespoons of olive oil and bring to a medium high heat.  Add shallots and stir for about 2 minutes or until translucent.  Add garlic and saute for about 30 seconds.  Add rice and stir to coat.  Add more olive oil if necessary.  Add in bottle of beer and stir continuously until bottle of beer is absorbed.  Add broth, spoonful by spoonful as the rice absorbs the liquid.  When sweet potatoes are done roasting, put into food processor and make into a mash/paste.  Add the sweet potato paste to the risotto and add the last spoonful of broth.  Mix together for a few minutes to make sure the sweet potato has spread throughout risotto.

To plate, put a small layer of risotto and add meat and veggies to the top.  If you’re like me and you love gravy, get a spoonful of the liquid from the crockpot and top your meal with it.

Voila!

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