A Toast To Pot Roast -The Per­fect One-Dish Din­ner

Stanstead Journal - - CLASSIFIEDS -

Whether you’re cook­ing for a crowd or a crowded sched­ule, pot roast can be the an­swer. (NAPSA)-Whether it’s for the nos­tal­gia, the con­ve­nience or the rea­son­able cost, fla­vor­ful pot roast is mak­ing a come­back. Home cooks in the know are seek­ing out cost-ef­fec­tive cuts like bone­less beef chuck, bot­tom round roast or rump roast and toss­ing them in a crock pot with sim­ple pantry sta­ples for melt-in-your-mouth dishes. Pot roast is eas­ier to pre­pare than you might think, and it’s sim­ple to cus­tom­ize by us­ing dif­fer­ent beef cuts, sea­son­ings, liq­uids and veg­eta­bles. Plus, sand­wiches, soups, ta­cos and hardy sal­ads are among the pos­si­bil­i­ties for leftovers. When you’re busy and want a de­li­ciously af­ford­able meal, this recipe from Whole Foods Mar­ket makes it easy:

Beef Pot Roast 1 1/2 tea­spoons dried pars­ley 1 tea­spoon sea salt 1/2 tea­spoon minced onion 1/2 tea­spoon gar­lic pow­der 1/4 tea­spoon ground black pep­per 1 (2 1/2 to 3 pounds) bone­less beef chuck roast 2 ta­ble­spoons ex­tra-vir­gin olive oil 2 sliced onions 1 3/4 cups re­duced-sodium beef broth 1 cup to­mato juice 1 1/2 pounds pota­toes, cut into 1-inch chunks 1 pound car­rots, cut into 1-inch chunks Pre­heat oven to 350°F. In a small bowl, com­bine sea­son­ings, salt and pep­per. Pat roast dry with pa­per tow­els and rub all over with sea­son­ing mix­ture. In a large Dutch oven or oven­proof heavy sauce­pot, heat olive oil over medium-high heat. Add roast and brown on all sides. Re­move to a plate and set aside. Add onions and 1/4 cup water and cook about 8 min­utes or un­til ten­der and golden, stir­ring oc­ca­sion­ally. Stir in broth and juice and bring to a boil. Add roast back to pot, cover and trans­fer to oven. Roast 2 hours. Stir in pota­toes and car­rots, cover and con­tinue roast­ing 45 min­utes longer or un­til veg­eta­bles and meat are ten­der. Trans­fer roast and veg­eta­bles to a large serv­ing plat­ter and driz­zle with pan juices. Give your grand­mother’s pot roast a mod­ern-day makeover by se­lect­ing meat from an­i­mals raised on a veg­e­tar­ian diet with­out be­ing ad­min­is­tered an­tibi­otics or added growth hor­mones. Buy from butch­ers like those at Whole Foods Mar­ket where you’ll find the 5-Step An­i­mal Wel­fare Rat­ing(™) pro­gram in place so you know how the an­i­mals were raised for the meat you are buy­ing.

Learn More For ad­di­tional recipes, tips and a how-to video, visit www.whole­foods­mar­ket.com.

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