Two Dinners From One Crock Pot
March 3, 2008
Trillium Cooking School - Pam Collacott
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ALL DAY YANKEE POT ROAST DINNER
Serves 6 to 8
1 3-pound boneless pot roast (cross rib, blade, rump, sirloin tip)
6 medium potatoes, peeled
4 large carrots, peeled or scrubbed, cut into thick sticks
6 small cooking onions, peeled
½ of a small rutabaga, peeled, cut in chunks
2 cloves garlic, peeled
2 tablespoons onion soup base
1 teaspoon thyme
½ teaspoon rosemary leaves, crumbled
Pepper, to taste
1 cup beef stock or water
½ cup red wine or tomato juice (or more beef stock)
2 to 3 tablespoons cornstarch
1/4 cup cold water
Salt and pepper, to taste
1. Brown roast on all sides in large ovenproof Dutch oven over medium
heat. Add remaining ingredients except cornstarch, 1/4 cup cold water
and parsley; cover pot.
2. Transfer to 200°F oven. Cook for 9 to 10 hours, or until meat and
vegetables are tender. (or at 225°F for 6 to 8 hours; or 250°F for
4 to 6 hours.)
3. Remove meat and vegetables to platter or tray; keep warm in 200°F
oven. If slow cooker: transfer liquid to saucepan.
4. Add 1 to 2 cups more water or stock if needed to make gravy. Bring
liquid to a boil. Dissolve cornstarch in cold water. Stir into boiling
liquid. cook and stir until gravy thickens. Add salt and pepper, to taste.
Slow Cooker Variation: Brown roast in skillet as above. Assemble (step 1)
in slow cooker.
Cover and cook on low for 8 to 10 hours, until roast and vegetables are
very tender. Go to Step 3.
YANKEE POT ROAST SANDWICH MELT
Leftover pot roast and gravy
1 crusty roll
Horseradish and grainy mustard
Caramelized sliced onions*
Sliced cheese (Swiss, old Cheddar, your choice)
* To caramelize onion, cook with small amount of oil in small skillet over
medium heat, stirring often, until soft and light brown. Sprinkle with a
few drops balsamic vinegar, salt and pepper.
Slice pot roast along the grain. Shred with 2 forks. Add enough reserved
gravy to moisten. Heat in microwave or on low burner.
Spread both sides of bun with horseradish and mustard to taste. Spoon beef
onto bottom half of bun. Top with cheese. Broil until cheese melts and
bubbles.
IRISH CREAM APPLE CAKE Serves 12
A recipe from Foodland Ontario www.foodland.gov.on.ca
Cake:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
½ cup Irish cream liqueur
2 cups peeled, diced Ontario apples (McIntosh, Empire) (about 2 medium)
Irish Cream Sauce:
1 cup 18% cream
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/3 cup Irish cream liqueur
1. Cake: In medium bowl, mix together flour, baking powder and salt.
Set aside.
2. In large bowl with electric mixer, beat butter and sugar until
fluffy; beat in eggs and vanilla. Beat in flour mixture alternately
with liqueur until combined. Stir in apples.
3. Spread in lightly greased and floured 9-inch square baking pan or
springform pan. Bake in preheated 350°F oven for 35 to 40 minutes
until tester inserted into centre comes out clean and top is golden
brown. Let cool slightly. Serve warm or cold with sauce.
4. Irish Cream Sauce: Pour cream into medium saucepan. In small bowl,
mix together sugar and cornstarch; whisk into cream. Bring to boil
over medium heat, stirring constantly, until mixture bubbles. Cook 1
minute longer. Stir in liqueur.