Wednesday, September 19, 2012

Pot Roast & Potato Cakes

Last week I was supposed to make a Pot Roast in the slow cooker on our soccer night, but I just ran out of time and didn’t get it into the crock pot.  I decided to do the whole thing on the stove top, which I haven’t done in a while.  I also had leftover mashed potatoes so I decided to make potato cakes as a side dish.  My two guys loved the potato cakes and the pot roast was tender and flavorful. 


Pot Roast

1 3-lb chuck roast
1 bay leaf
S&P, to taste
2 T olive oil
1 onion, sliced into half moons
2 carrots, peeled and chopped
4 cloves garlic, peeled & smashed
1 T tomato paste
1/2 C red wine
2 sprigs rosemary
2 sprigs thyme
1 C beef stock

Crumble the bay leaf & mix together with S&P; use this to rub all over the meat.  Heat the oil over medium-high in a Dutch oven or a large heavy pan/pot that can be covered.  Brown the meat on all sides.  Remove the roast to a platter and add onions, carrots, & garlic to pan over medium-high.  When they begin to brown throw in tomato paste and mix well; cook for another 2 minutes.  Add red wine to deglaze the pan, scraping the bottom of the pan with a wooden spoon until the wine has evaporated.  Add the stock, turn the heat down to low and return the roast to the pot.  Turn the meat every 15 minutes and cook until tender (a fork should easily penetrate the meat & the juices should be clear), about 1 to 1-1/2 hours depending on thickness of roast.  Do not overcook!

To make a delicious pan sauce, remove roast from pot when finished cooking & skim the fat from the top.  Turn the heat to high and cook, stirring often, until thickened and almost evaporated.  Serve over the sliced pot roast. 

 Potato Cakes

1 C mashed potatoes
3 green onions, sliced
1 egg
2 T flour + 1/4 C for dredging
¼ C panko crumbs
2 T Canola oil

Mix together mashed potatoes, green onions, egg, 2T flour, & panko crumbs.  Shape into little cakes, lightly dredge in flour, and pat to remove excess flour.  Set in the refrigerator until ready to cook. 
When you’re ready to cook them, just heat up oil in a pan and brown each side until golden brown. 

No comments:

Post a Comment