Zesty Pot Roast
Southern Living
October 2014 edition
2 (3-lb.) boneless chuck roasts
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 tablespoons canola oil
1 medium onion, chopped
1 teaspoon minced fresh garlic
2 cups beef broth
1 tablespoon lime zest
3 tablespoons fresh lime juice
1 (15-oz.) can whole tomatoes, undrained and crushed
1. Preheat oven to 350°. Sprinkle roasts with salt and pepper. Cook 1 roast in 1 1/2 tsp. hot oil in a Dutch oven over medium-high heat 4 minutes on each side. Remove roast; repeat with 1 1/2 tsp. oil and remaining roast. Sauté onion in 1 Tbsp. hot oil in Dutch oven 4 minutes. Add garlic; sauté 1 minute. Return roasts to Dutch oven; add broth, zest, juice, and tomatoes.
2. Bake, covered, at 350° for 3 hours or until beef is tender. Let roasts stand 10 minutes. Slice 1 roast, and serve with 1 1/2 cups tomato mixture. (Reserve remaining roast and tomato mixture for pot roast pies and soup, if desired.)
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Parmesan Potatoes
3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
1/3 cup butter, melted
1 teaspoon salt
3/4 teaspoon black pepper
Bring potatoes, 1 tsp. salt, and cold water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and cook 16 minutes or until tender; drain. Return potatoes to pan; cook over medium heat until dry. Stir in half-and-half, Parmesan cheese, melted butter, 1 tsp. salt, and black pepper; cook 30 seconds or until heated. Remove pan from heat. Mash potatoes to desired consistency. (Reserve 2 cups for pot roast pies, if desired.)
Shepherd's Pot Roast Pies
2 cups chopped Zesty Pot Roast
1/2 cup sliced Roasted Carrots (note, I didn't add b/c I didn't have room in the pie for this)
1 cup frozen English peas, thawed
1 large egg
1. Preheat oven to 400°. Unroll 1 piecrust on a parchment paper-lined baking sheet. Spread 1 cup potatoes over half of crust, leaving a 1-inch border around edge. Toss together chopped roast and next 3 ingredients; spoon half of mixture over potatoes. Whisk together egg and 1 tsp. water; brush a small amount of egg mixture around edge of piecrust. Fold dough over filling, pressing and folding edges to seal. Repeat with remaining crust, potatoes, pot roast mixture, and a small amount of egg mixture. Brush tops of pies with remaining egg mixture; cut small slits in top for steam to escape.
2. Bake at 400° for 25 to 30 minutes or until crusts are golden brown and crisp.
Image courtesy of Southern Living
(and these looked much prettier than mine turned out, but mine still tasted delicious!)
Beef-and-Orzo Soup
1 cup chopped onion
1 tablespoon canola oil
1 cup chopped carrots
1 (8-oz.) package sliced button mushrooms
2 cups chopped Zesty Pot Roast
1/2 cup uncooked orzo or other small pasta
1 (32-oz.) container beef broth
Sauté onion in hot oil in a Dutch oven over medium-high heat 5 to 6 minutes or until lightly browned. Add carrots and mushrooms, and cook, stirring occasionally, 8 to 10 minutes or until mushrooms are tender. Add remaining ingredients, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 to 6 minutes or until orzo is al dente and soup is thoroughly heated.
Image courtesy of Southern Living
And I'm not normally a beef stew kinda girl, but this is really delicious, hearty, yummy, delicioso on a cold winter's night.
Happy Cooking!
