Tuesday, August 14, 2012

Pot Roast with Roasted Sweet Potatoes and Asparagus

Finally remembered to pull a roast from the freezer to thaw.  I have wanted a roast for a while but kept forgetting to take it from the freezer.  Decided to make a recipe from the Grassfed Gourmet Cookbook.

California Pot Roast
1 - 4 to 5 pound rump roast (can use chuck or round roast)
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
1/2 cup water
2 cups tomato sauce, fresh or canned (I used fresh)
1 onion, coarsely chopped
2 cloves of garlic, minced
2 tablespoons dark brown sugar
1/2 teaspoon dry mustard
1/4 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon Worcestershire Sauce
Rub roast with salt and pepper.  Heat olive oil over medium high heat, brown roast for about 3 minutes per side.  Place the meat in a slow cooker with the water, tomato sauce, onion and garlic.  Cook on low heat all day, for about 5 or 6 hours.
About 1-1/4 hours before you are ready to eat, combine brown sugar, dry mustard, lemon juice, vinegar, ketchup and Worcestershire sauce.  Pour over meat, and continue cooking for another hour until fork tender.
Remove meat, slice, and place on a warm platter.  Meanwhile, let the sauce thicken by simmering on the stove for a few minutes; pour over sliced roast and serve.

Roasted Sweet Potatoes
2 sweet potatoes, peeled and cut into chunks
olive oil
clove of garlic, peeled
Place cut sweet potatoes and garlic into a ziploc bag, add just enough olive oil to coat the potatoes.  Pour potatoes and garlic onto a cookie sheet.  Spread sweet potatoes out so that they have enough room and are not over lapped.  Cook in a preheated 450 degree Fahrenheit oven for about 30 minutes.  The time will depend on the size of the chunks of potatoes.  You want them slightly browned and tender.

Cooked Asparagus with Citrus and Caper Aioli
I got this recipe out of a magazine at a doctors office or somewhere there was a waiting room.  I find when I am looking at magazines in a waiting room I find all kinds of wonderful sounded recipes.  I use my cell phone to photograph the recipe.  Sometimes you have to photograph it in parts but as long as you have it you are good to go.  I wish I knew what magazine this came out of so that I could give it credit (if anyone knows please comment and tell me).
For less heat, omit the Calabrian chiles and add a pinch of dried crushed red pepper.
2 large eggs
1 large garlic clove, pressed
1 tablespoon fresh lemon juice
2-1/4 cups olive oil (I used extra virgin olive oil)
1 Calabrian or other hot chile pepper, stem removed (I used crushed red pepper since I didn't have the others)
1 teaspoon capers
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Combine first 3 ingredients in a food processor or blender, and process until well blended.  With processor on, slowly pour in oil; process until smooth.  Add chile and next 3 ingredients, pulsing until well mixed.  If aioli is too thick, stir in water until it reached the desired consistency.  Makes 3 cups.
The recipe uses this over grilled asparagus.  Since we were not grilling out I decided to use this over cooked asparagus.  Place wash and snapped asparagus into a pot of salted boiling water and cook for 5 minutes.  The time make change depending on the diameter of the asparagus.  Drizzle aioli over cooked asparagus.
One note about this aioli:  I used extra virgin olive oil which has a strong taste so you may want to adjust your seasonings to your liking.  Also this aioli would be great for sandwiches.

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