Thursday, February 28, 2013

Pot Roast in a Crock Pot with Mashed Sweet Potatoes and Spinach

If you want to cook something really easy for dinner, use a crock pot.  It cuts down your time in the kitchen and you create less dishes to clean.

Pot Roast in a Crock Pot
1 - 3 pound grass fed rump roast
1-1/2 cups red wine
2 cups beef broth
2 bay leaves
Very small onion, finely chopped
1-1/2 teaspoons garlic powder
Add roast to the crock pot, add all other ingredients.  Turn crock pot on high and let cook for several hours.  I cooked mine for about 6 hours.  About an hour or so before serving, flip meat over.  You can use a little bit of the juice to serve over your meat.
Mashed Sweet Potatoes
2 sweet potatoes - the one I had actually was the size of two so I used it instead
2 tablespoons butter
1/4 cup coconut milk
Peel and chop sweet potato.  Place chopped sweet potatoes into a sauce pan with water.  Place on stove and cook over high heat until sweet potatoes are tender (could take upwards of 15 minutes, depending on the potato).  Once cooked remove from heat and drain in a colander.  Place potatoes back into the saucepan and place back on the burner, without heat.  Add butter and mash using a potato masher.  Once all large pieces are mashed, add a little bit of coconut milk and mash.  Continue to add more coconut milk until you get the consistency you want.  Add a little bit of salt and pepper and serve.

Wilted Spinach
1 package of fresh baby spinach
1 garlic clove, minced
Little bit of olive oil, just a small amount
In a large skillet, add olive oil and heat over medium high heat.  Add garlic, stir, add spinach.  Toss spinach in pan so that the olive oil mixes with the spinach.  Continue to toss until spinach has lost its crispness.  Don't cook it too much or it will become mushy.  Serve with a little salt and pepper.

Serve dinner with a nice wine.  We served our meal with a 2008 Cabernet Sauvignon from Hickory Hill Vineyards located in Moneta, Virginia.

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