Pot Roast, Potatoes and Purple Hull Peas
History of the Pot Roast.
Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid.
In North America, where it is also known as "Yankee pot roast", the dish is often served with vegetables such as carrots, potatoes and onions simmered in the cooking liquid. Pot roast is an American variation of the French dish boeuf a la mode that has been modified by influences from German Americans and American Jews.
Basically it’s a slow cooker filled with the aroma of home.
Recipe
Slow Cooker Pot Roast
1 Chuck Roast
1 box Swanson’s beef broth
1 large yellow onion, sliced
1 bag baby carrots
4 tablespoons Kosher Salt (it adheres to the meat better)
Cracked black pepper
4 tablespoons olive oil
Directions
Heat olive oil in a cast iron skillet over medium heat
Cover chuck roast with Kosher salt and black pepper
Add the roast to the VERY hot skillet and brown for about 4 min on each side.
Pour the beef broth into the slow cooker and turn it on High
Remove the roast from the skillet and add to the the slow cooker filled with broth
Deglaze by adding more olive oil to the skillet and scrap the little golden bits of heaven from the bottom of the skillet and
Add the sliced onions and saute
Toss the onions around with tongs for about 5 min and then add to the slow cooker on top of the roast
Repeat steps 6 and 7 with the carrots
Close slow cooker and cook on high for 5 hours and low for 1 hour.
Recipe
Homestyle Mashed Potatoes
4 large russet potatoes
8 oz sour cream
4 oz cream cheese
1 cup shredded cheddar cheese
3 tablespoons butter
Salt and Pepper to taste
Crumbled bacon
Directions
Fill large pot with water and a pinch of salt, bring to boil
Rinse and peel two of the potatoes and leave the skin on the other two.
Cut the potatoes into 1 inch pieces
Add the taters to the boiling water and boil until tender. Use the *fork test to make sure the potatoes are cooked all the way through
Once the potatoes are done, drain them through a strainer
Pour the potatoes back in the empty pot
stir in the sour cream, cream cheese, cheddar, bacon, butter and salt and pepper.
Use a hand mixer and blend together until smooth
Recipe
Fresh Purple Hull Peas
1/2 pound farmers market fresh purple hull peas
1/2 cup chicken broth
3 slices cooked bacon
salt and pepper to taste
1 tablespoon butter
Directions
In a small pot over medium heat combine peas, broth, butter, bacon and salt & pepper
Bring to boil
Reduce heat and cover for 30 min.