Skip to main content

Cider Pot Roast

As it is 104F here today, it might seem odd that I am posting a recipe for Pot Roast, but I just found this recipe again, so wanted to share it. I think this is good any time of the year.
What could be more simple and comforting than pot roast?  I put this on early in the day and allow it cook all day long. This is key to getting a pot roast that just falls apart when you look at it. I find my slow cooker is ideal for this recipe.


The cider vinegar and apples create a sweet and sour flavor that is a perfect balance. It is very similar to a German sauerbraten. Serve it as a one-pot meal, or add rice, bread or noodles to feed more.

Ingredients

4 lb Beef Roast, a sirloin or chuck roast is perfect.
3 Tbsp Vegetable Oil
1 large Onion, sliced thinly
1 large Granny Smith Apple, peeled, cored and chopped
1 lb baby Carrots
1 cup chopped Celery
1 Bay Leaf
½ cup Cider Vinegar
1-2 Tbsp Light Brown Sugar
1 can Tomato Paste
1 bottle of Dark Beer, such as Spaten or Guinness
1 Tbsp Sea Salt
Freshly ground Black Pepper
10 small whole baby Potatoes, or cut in half if they are medium size

 Preheat a large sauté pan or a deep cast iron casserole and then add the oil. Salt and pepper the meat on all sides. Once the pan is hot, sear the roast thoroughly on all sides, about 2 -3 minutes per side.

Add the roast to the slow cooker crock or to a heavy pot (a Le Creuset would be a fine choice). In the same sauté pan, quickly sweat the onion and apple, and then pour over the roast. Add the celery, carrots and potatoes to the slow cooker.

In same pan again, pour in the beer and deglaze the pan and reduce by half. Now add the tomato paste and the final ingredients (cider vinegar, bay leaf, sugar, remaining salt and more black pepper) to the pan and then pour over the roast.

If using a slow cooker, it will take approx. 4- 5 hours on high setting or 6-8 on low heat.

When finished, remove meat, slice and serve in a deep dish with vegetables and sauce over the meat.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.


I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.




Ingredients
1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

French Seafood Stew aka Bouillabaisse

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
Ingredients 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…