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| Seared Beef Roast with Creamy Mushroom Gravy and Potato Cauliflower Mash |
 ckelson writes, "Food can create powerful memories. Some of my fondest memories are Sunday night dinners with my family growing up, and visiting my grandparents for great skiing. The meal served was always a seared, slow-cooked beef roast with mashed potatoes and gravy. Mmm...Even now I can picture being 11 years old, just arriving in my grandma's warm kitchen on a chilly winter's evening and she is serving this delicious dinner. Comfort foods are more than just its ingredients, they are rich foods steeped in charming nostalgia. The recipe this week is a tribute to both my mother and grandmother; thank you for all the deliciously, thoughtful homemade dinners and the lovely memories that go with them."
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Prep time: 15 minutes
Cook time: slow cooker - high: 6-7 hrs. low: 8-10 hrs.
Serves: 4 adults
Ingredients:
2-3 lb. beef chuck roast, fully thawed
2 Tablespoons oil
10-12 Baby Bella mushrooms, coarsely chopped
1 medium onion, diced
4 cloves garlic, minced
1 teaspoon salt
2 cups beef broth + 1-2 Tablespoons to deglaze pan
1 teaspoon black pepper
1/4 to 1/2 cup heavy cream, or use whatever % of milk you have on hand
Directions:
In a skillet, heat the oil over medium heat and sear both sides of the roast, about 10 minutes. While the meat is searing, prep your mushrooms, onions and garlic. Once the meat is nicely browned remove it from the pan. Add a tablespoon or two of beef broth to deglaze the delicious browned bits on the bottom of the pan. Add the mushrooms and onions, cook for 3-4 minutes. Add the garlic and cook for 1 minute more. Place the roast back in the skillet, add 2 cups of beef broth and bring to a boil. Boil for 1-2 minutes then pour all the ingredients into a slow cooker; cook on high for 6-7 hours or low 8-10 hours.
You'll know when the roast is done when it is tender and shreds easily, but still contains some of its texture. Remove it from the slow cooker and cover with foil, allow it to rest a bit before you shred it into proper portions. Pour the heavy cream into the slow cooker and stir it into the beef broth/ mushroom jus. Serve the seared, tender roast and creamy mushroom gravy with potato cauliflower mash (recipe below)and freshly steamed asparagus on a beautiful plate; it deserves it, you worked all day on this one!
Tip: If your children are like mine, they're anti-mushroom; so, on their plates I strained the gravy over their meat and potatoes using a small strainer I use for powdered sugar, then I took their yummy mushrooms for me!
Yukon Gold and Cauliflower Mash
Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4 adults
Ingredients:
2 lbs. Yukon gold potatoes, quartered
1/2 lb. Cauliflower florets, roughly the same size as the potatoes
4 cloves of garlic, diced
4-6 cups Chicken stock, enough to cover the potatoes and cauliflower
2/3 cup heavy cream, or use whatever % milk you have on hand.
4 Tablespoons room temperature butter, sliced
Salt to taste
Directions:
Drop the prepped potatoes, cauliflower and garlic in a stock pot, pour in room temperature chicken stock, enough to cover with a little wiggle room to boil. Bring the pot to a boil for 15 to 20 minutes, or until the potatoes and cauliflower can be easily pierced with a fork. Heat heavy cream in the microwave for 45 seconds. Drain potatoes, cauliflower and garlic into a colander then transfer to a separate bowl to mix. Using a hand mixer, beat the potatoes, cauliflower and garlic smooth. Add milk and butter a little at a time until the mash reaches the consistency you like. Sample a bite and season with salt to taste.
Tip: Cooking potatoes with cauliflower or even peeled zucchini is a great way for your children to eat their vegetables and not even know it. Enjoy!
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Posted on Jan 15, 2012 10:08am.
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I read this last week and have been waiting all week to make it this weekend. I have the roast in the slow cooker right now and the anticipation is nearly too much to bear. I'll come back and let everyone know how it goes!
-- samblaine, Jan 22, 2012 03:48pm
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