Recently
slave prepared a special holiday dinner for a few of the neighbors.
Could never have pulled it off without the help of my friend Ellen.
She worked tirelessly all evening. So tonight we fix a special dinner
for her!
This
roast cooks all day in the slow cooker. It is made special by
simmering in a creamy mustard sauce. There is a magic aroma of
mustard as it cooks and this will float through the room casting its
hunger spell. Enjoy!
Ingredients:
3
Tbs flour
3
Tbs melted butter
3
Tbs mustard, divided
2
cups low-sodium beef broth heated
1
small onion, thinly sliced
4
cloves garlic, minced
2-pound
beef pot roast
2
tsp salt + 2 tsp pepper
4
sprigs fresh thyme
3
tablespoons sour cream
2
Tbs roughly chopped parsley, optional
Directions:
Wipe
out your slow cooker, spray and set on low, cover.
Do
your cutting: slice onion and chop garlic then add to pot.
Heat
2 Tbs oil in large skillet and brown each side on roast, (about 2
minutes per side).
In
microwave heat the beef broth, just about 1 minute is all it takes.
In
medium bowl, melt butter and add four, whisking until smooth. Stir
in the mustard and continue until well mixed.
Slowly
add the warm beef broth as you whisk until well blended. Pour this
over the onion and garlic in the pot.
Rub
1 Tbs mustard on the roast and place on top of mixture in the pot.
Lay a few springs of fresh thyme on top.
Cover
and cook for 6 hours on low.
At
the 6 hour mark:
Remove
pot roast from slow cooker. Whisk sour cream into sauce. Return pot
roast to slow cooker, cover and cook for an additional
1 hour
on low.
Now
is a good time to put the vegetables into the oven.
Recipe
follows:
Balsamic
vegetables
Ingredients:
- ¼ cup balsamic vinegar
- 6 Tbs honey
- 2 to 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ¾ teaspoon salt + ¼ tsp pepper
- 1½ pounds baby red potatoes, quartered
- 1 pint cherry tomatoes
- 1
lbs asparagus, trimmed
DIRECTIONS
Preheat
the oven to
350 degrees.
Cut
and rinse the potatoes. Drizzle with olive oil and spread on a rimed
baking sheet lined with foil.
Bake
for 25
minutes. (set timer)
Cut
and rinse the asparagus and the cherry tomatoes then let dry.
In
a medium bowl, combine the balsamic vinegar, honey, a tablespoon of
olive oil, garlic, thyme, rosemary, salt and pepper. Stir well to
mix.
At
the 25 minute mark: Carefully remove the sheet pan from the oven and
toss the asparagus and tomatoes with the potatoes.
Pour
the basting mix over the vegetables and mix
well.
Return
the sheet pan to the oven. Bake for 30
to 40 minutes,
periodically basting with the pan juices.
This
now is a good time to put the bread into the oven as package directs.
Remove
the roast and let sit for 10
minutes before
cutting.
Dish
up the vegetables,
Put
out the warm bread,
Slice
the meat and serve with some of the mustard sauce on the side.
What
an elegant meal. Slave is happy to serve this to my guest Ellen
tonight!
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
No comments:
Post a Comment