Tuesday, March 27, 2012

Good-Enough-For-Company Pot Roast and a Great Dessert

This is the perfect dinner for that Saturday or Sunday evening when you need a nice meal, but want to spend the day away from home ..... like at a at little league tournament for instance (been there, done that), or on a several hour hike (done that too), or even just relaxing at the beach.

Just add some mashed cauliflower to soak up the wonderful gravy. And since it already has lots of vegetables, all you need to add is an optional quick green salad, and you have a fit-for-company dinner ready to serve.

 And for dessert? Well, you'll see ...something deliciously different.

At http://simplyrecipes.com/recipes/pot_roast/ where I got this recipe before adapting it for the slow cooker, they make it on top of the stove. And give lots of detailed directions as well, so it's worth checking if you want another option.

Ingredients :

- 3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
- 2 Tbsp olive or coconut oil
- Salt, pepper, italian seasoning to taste
- 2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
- 4 cloves of garlic, peeled
- 1/2 cup of red wine
- 1 bay leaf
- Several carrots, peeled and cut lengthwise

Directions :

- In a large skillet, heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in the skillet, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well
- When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown.
 - Put the cooked onions into the slow cooker. Add the garlic and carrots to sit on top of the onions. Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf. Cover, and cook on high for 4 hours or on low for 8 to 10
- When the meat is cooked, remove and let sit for about 15 mins to rest, then slice. Remove the vegetables from the broth and place in a serving dish. You can keep this in a warm oven (150'F works well) until ready to serve.
 - Pour the broth into a saucepan and either reduce by half or, if you want more gravy, thicken with a spoon of arrowroot (whisk it in) and cook until the sauce has thickened.

(will freeze)

Okay, I promised you something delicious and different for dessert didn't I? Well I don't think you're going to be disappointed.

Pecan Pie Bites This is soooooo simple to do, and the presentation is definitely unique. It will give your family and/or guests something delicious to eat and interesting to talk about.

At the Food Lover's blog (they have a wonderful Paleo cookbook by the way) they show how to make these in detail with photos of all the steps - not that it's at all complicated.

Basically you cut the dates in half, stuff half a pecan into each, and place on a serving plate. http://www.primal-palate.com/2010/09/pecan-pie-bites.html

This really does remind you of pecan pie, and after a big meal I think it's the perfect dessert when all you really want is a little bit of something sweet. Even people who aren't especially date or pecan lovers seem to love eating them this way.

image from modernmom.com

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw

Want to try Paleo, but .....

... think it's too hard to do?
... don't have enough information?
... don't know where to start?
My STEP-BY-STEP PALEO ebook course makes it Easy !

I show you exactly what to do Step by Step,
I give you lots of great Recipes,
and I make it Fun !

check out Book 1 on Amazon today !


No comments:

Post a Comment

Valid comments are always encouraged and welcome, but please remember this is not a platform for self-promotion. All comments are moderated, and those with links that are not relevent to the content on this blog WILL NOT be published.