Carrots 1/2# (~3 lg)
Potatoes 2# (~5 md)
Garlic cloves ~4 medium
Onions 3/4# (~2 md-lg)
Onion soup mix
Salt/Pepper
Olive oil
Either use crock pot, stove top or moderate oven. If stove top or oven, drizzle oil in bottom of pan and rub to coat.
1. Place onions in bottom of dish then drop roast on top in center of pot.
2. Arrange potatoes, carrots and garlic cloves around roast.
3. Add water to dish ~1"-1 1/2"
***you need to do step 3 before adding the oil drizzle or you may end up rinsing off your salt and pepper glue;)***
4. Drizzle oil over veggies and then season entire dish with salt and pepper (especially over the veggies:).
5. Dump 1/2 - 1 pkg of onion soup mix on beef.
6. Cover and cook over low heat for 4-6 hours.
I cooked mine this last time over our wood stove which is NOT reliable with it's temperature. I put it in before church and was done and smelling great when we returned from church. With a roast it is best to over cook to be sure the meat is tender:) It should pull apart easily if cooked.
NOTE: If you find you are doing this as a last minute meal, thaw meat in microwave. Thaw veggies in a bowl of hot water (or microwave if really limited on time). Be sure to put it in around breakfast if serving for lunch OR at lunch if serving for dinner.
There is a great leftover recipe from Organic Gardening April/May 2011!!!
ReplyDeletePot Roast Potato Cakes with Poached Eggs, Greens, and Horseradish-Mustard Vinaigrette
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4 or 5 'Yukon Gold' potatoes (about 1 pound), peeled and halved
2 cups cooked, shredded pot roast, divided, kept warm
3 tablespoons freshly minced onion
1 large egg
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
Sea salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
4 cups (about 5 ounces) baby spinach or arugula, washed and drained
Poached Eggs
Horseradish-Mustard Vinaigrette
1. Preheat the oven to 200°F. Boil the potatoes until tender. Drain and mash. (The potatoes do not have to be smooth.)
2. In a large bowl, combine the mashed potatoes, 1 cup of the pot roast, and the onion, egg, flour, and parsley. Stir to combine thoroughly. Season with salt and pepper to taste and stir to further combine.
3. Form the potato mixture into 4 cakes about 3 inches in diameter and 1/2 inch thick and refrigerate for about 15 minutes.
4. Heat the olive oil and butter in a large nonstick or cast-iron skillet over medium heat. Add the potato cakes, reduce the heat to medium, and cook about 3 minutes per side, until golden brown and crispy. Place in the oven to keep warm.
5. Make Poached Eggs (see recipe here).
6. Toss greens with 1/4 cup of vinaigrette. Divide the dressed greens evenly among 4 plates, reserving some for a garnish.
7. Place 1 potato cake on each bed of dressed greens. Top with 1 or 2 poached eggs and about 1/4 cup of the remaining pot roast. Drizzle each plate with the remaining dressing and top with additional dressed greens, if desired. Serve immediately.
Makes 4 servings
Adapted from Sara Foster's Southern Kitchen (Random House, 2011)
http://www.organicgardening.com/cook/pot-roast-potato-cakes-poached-eggs-greens-and-horseradish-mustard-vinaigrette
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