Crocktober is here, so I thought I should share a crockpot recipe with a couple of sides for a comforting Sunday dinner. Pot roast is one of the easiest things to make, and I decided to keep it pretty classic with a can of French onion soup, a little balsamic vinegar for depth and acidity, and a small handful of thyme sprigs. The sides are a mashed red potato casserole with rosemary browned butter, Gruyere cheese, bacon, and garlic breadcrumbs, and balsamic-mustard glazed Brussels sprouts and mushrooms. Simple, yet impactful.
French Onion Pot Roast
Ingredients:
2 tablespoons canola oil
1 chuck roast (about 3 pounds),
1 teaspoon coarse kosher salt
1/2 teaspoon coarse ground black pepper
1 can (10.5 ounces) French onion soup
2 tablespoons balsamic glaze
1 small bunch fresh thyme (7-8 sprigs)
3 tablespoons all-purpose flour
Instructions:
Place a large skillet over medium-high heat with the oil. Pat the chuck roast dry, then season on all sides with salt and pepper. Sear on each side for 2-3 minutes or until nicely browned. Move the roast to a crockpot, then pour the soup on top. Drizzle with balsamic glaze. Top with thyme sprigs. Cover and cook on low for 8-10 hours or until tender. Remove the meat and shred with two forks, discarding the thyme. Using oven mitts, carefully pour the drippings into a large measuring cup. Pour off the fat into a small bowl. Measure out 3 tablespoons into a saucepan. Add the flour and whisk to combine. Turn the heat to medium, and cook for 2-4 minutes or until lightly browned. Add enough water to the drippings to measure 2 1/2 cups. Whisk the drippings into the saucepan and bring to a boil, whisking constantly. Remove from heat and season with additional salt and pepper, if needed. If a thinner gravy is desired, add an additional 1/2 cup water.
Yield: 6 servings
Rosemary Browned
Butter Potato Bake
Ingredients:
3 pounds red potatoes (skin on), cubed
3/4 cup sour cream
1 teaspoon salt plus 1 pinch, divided
1/2 teaspoon black pepper
1 stick of butter
1 large rosemary sprig, plus another for garnishing
7 ounces Gruyere cheese, shredded and divided
4 slices thick-cut bacon, cooked and crumbled
1 tablespoon olive oil or bacon grease
1/3 cup panko breadcrumbs
1 small clove minced garlic
Instructions:
Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender. Drain well. Coarsely mash the potatoes with the sour cream, salt, and pepper. Set aside. Add the stick of butter to a skillet over medium heat. Place the rosemary sprig on top of the butter as it melts. Cook until the rosemary is crisp. Set the rosemary aside to cool. Continue cooking the butter for another minute or two, or until deep golden brown. Add the browned butter to the potatoes. Once cool, crumble the rosemary leaves into the bowl with the potatoes. Mix well. Fold in half of the cheese and the bacon. Preheat the oven to 350 degrees F. Grease a large casserole dish with cooking spray. Add the potatoes and smooth the top. Sprinkle with the remaining half of the cheese. In a small skillet over medium heat, add oil or grease. Once hot, add the panko with a pinch of salt and cook for 3-4 minutes or until lightly browned. Add the garlic and cook for another minute, stirring constantly. Sprinkle the crumbs over the casserole. Cover with aluminum foil and bake for 25 minutes. Uncover, and bake for another 20-25 minutes or until browned and bubbly. Garnish with a rosemary sprig.
Yield: 12 servings
Balsamic-Mustard Glazed Brussels Sprouts and Mushrooms
Ingredients:
2 tablespoons olive oil
1 tablespoon balsamic glaze, plus extra for serving
1 tablespoon Zup’s Hot Mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag (12 ounces) Brussels sprouts
6 ounces sliced baby bella mushrooms
1 tablespoon minced fresh Italian parsley
Instructions:
Preheat the oven to 400 degrees F. In a small bowl, whisk together the oil, balsamic glaze, mustard, salt, and pepper. Grease a large cookie sheet with cooking spray. Place the sprouts and mushrooms on the sheet, then drizzle with the balsamic mixture. Toss thoroughly, then arrange in a single layer. Bake for 20-25 minutes or until dark brown, rotating the pan halfway through baking time. Garnish with parsley and an extra drizzle of balsamic glaze.
Yield: 6 servings
