Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow Cooker Pot Roast Over White Cheddar Polenta

on April 18, 2016

2016-04-08 16.18.59

2016-04-08 16.19.04

It’s “TV binge” time!  I need to get caught up on some of my programs. I’m thinking, the answer to accomplishing dinner today is the Crock Pot. Dinner can be cooking all the while I’m finishing up this season of the Walking Dead. I’m starting this at 8:00 am, so I’ll have the whole day free!

I’m starting out  with a sirloin tip roast that’s about 4-1/2 pounds. The marbling is great,which means lot of flavor, and the butcher has tied it up so it holds its shape for even cooking.

Prep Time: 15 minutes
Cook Time: 7 hours on the high setting
Equipment: Crock Pot, cast iron skillet
Yields: 6 servings

Ingredients:
4-1/2 pound sirloin tip roast that’s been tied, seasoned and seared
2 sprigs of fresh rosemary
4 whole garlic cloves
1-15 ounce can diced tomatoes (no sodium)
1 cup diced red onions
1/2 cup diced celery
1/2 cup of diced carrots
1/2 cup diced red bell pepper
1 minced and seeded Fresno chili
1 tablespoon of Kosher salt
1 teaspoon fresh cracked black pepper
4 dashes of Worcestershire sauce
1/2 a 15 ounce can of beef consomme

Polenta
2 cups of half and half
3 cups of water
1 tablespoon of Kosher salt
1 teaspoon of fresh cracked black pepper
1-1/2 cups of polenta
1/4 stick of unsalted butter
1-1/2 cups of shredded white cheddar
2 tablespoons of freshly minced chives

Directions:
First step is to 2 tablespoons of Kosher salt and 2 teaspoons of fresh cracked blaack pepper the roast on both sides. Take a paper towel with a little Canola oil on it and wipe down the cast iron skillet. Set the temperature of the stove top burner to med-high heat. Let the skillet get super hot, almost smoking. Place the season roast into the pan and leave it alone to do its thing. After about 3-4 minutes, using your tongs, if the roast releases itself easily, then turn the meat over and sear the other side. If the roast gives you some resistance, then let it sear for another minute. Next, do the same to the other side. The searing time may vary slightly, maybe, anywhere from 6-8 minutes total for both sides.

Remove the roast from the skillet and place the meat into the slow cooker. Next, is to retrieve the bits from the bottom of the skillet, this is flavor you don’t want to waste. With the pan still on med-high heat, add in a 1/4 cup of low sodium beef broth. Using a wooden spoon, scrape up the bits with the back of the spoon. Once all the bits have come loose, turn the heat off. Pour this flavorful liquid over the roast.

To the slow cooker, with the roast,  add in the veggies, fresh rosemary, Worcestershire sauce, dices tomatoes with their juice, and beef consomme. Season with Kosher salt and pepper, then place the lid on. Cook on high for 7 hours.

After the 7 hours, remove the roast carefully. Cut the cooking twine,  and using two forks, shred the meat. Place the shredded pot roast back into the crock pot and stir everything together. Set the crock pot to warm and place the lid back on.

Next, the white cheddar polenta with chives. Polenta cooks really quickly. This is why it should be made right before you’re ready to serve. It’s super simple and fast. Once the liquid is boiling, it’s finished in 5 minutes. Make sure to have the cheese shredded and ready to go.

In a large pot with 2 cups of half and half, along with 3 cups of water. Add 1 tablespoon of Kosher salt and 1 teaspoon of black pepper. Bring the liquid up to a hard boil. Once boiling, slowly whisk in 1-1/2 cups of Polenta. Whisking vigorously until the polenta thickens. Immediately, remove the pot from the heat. To the polenta, changing to a wooden spoon, add in 1/4 stick of unsalted butter. Mix that through and then add in shredded white cheddar cheese and fresh chives.

Spoon some of the white cheddar polenta into the bottom of a bowl and top with that delicious tender and flavorful pot roast. Don’t forget to get some of the juices from the slow cooker to ladle all over the top of the meat and polenta.  YUM!!!


One response to “Slow Cooker Pot Roast Over White Cheddar Polenta

  1. ohiocook says:

    This looks and sounds sooo good!

    Like

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