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Let's Dish With Linda Lou

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

Slow Cooker Pot Roast

 

Slow Cooker Pot Roast

Pot Roast cooked low and slow brings back some of your best childhood memories. You remember, Sunday afternoons, the house filling up with those wonderful aromas. Dinner time couldn’t come quick enough!!!

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I always use organic carrots with their leafy tops. When the tops are in place, the carrots remain fresh. One bunch is all you’ll need for this dish.

Starting out by searing the meat is essential. This method locks in the juices during the cooking process as well as to give a nice outer crust. Once the meat has been seared really well on both sides, what’s left in the bottom of the skillet are delicious bits that shouldn’t be wasted. These bits are flavor.  They are easy to remove and should be used in the dish that you’re making.

Using 1/2 cup of unsalted beef stock, I was able to deglaze the cast iron skillet and get all those delicious bits off from the bottom of the pan. That’s what I have here in the bowl above. I’ll explain that in more detail below.

Slow Cooker Pot Roast

Prep Time: 20 minutes
Cook Time: 5- 5-1/2 hours (on high)
Yields: 6 servings
Equipment: 7 quart slow cooker

Ingredients:
4-1/2 pound chuck roast, seared
2 large sweet onions, large dice
1 bunch of carrots cut into 2 inch pieces
5 cloves of halved garlic cloves
1-15 ounce can, fire roasted tomatoes
2 tablespoons tomato paste
5 medium size Yukon gold potatoes, quartered
1-10-1/2 ounce can beef consomme
reserved 1/2 cup beef stock from the deglazing
2 cups unsalted beef stock
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Directions:
Note: Make sure the meat is a room temperature. Liberally season the roast on both sides with Kosher salt, freshly cracked black pepper, and garlic powder. Add  1 tablespoon of Canola oil to the skillet. Wipe thoroughly and evenly the inside, including the sides,  of the pan.  Preheat the skillet on med-high heat. Once the skillet begins to smoke, place the seasoned chuck roast into the pan. Cook for about 4 minutes on each side then transfer the roast to a plate.

This is a great tip in making clean up, of your pans, much easier!  With the pan still hot, and still on med-high heat, add in 1/2 cup of unsalted beef stock. Using a wooden spoon, scrape up all those delicious bits from the bottom on the skillet. Transfer that liquid to a bowl and set aside.

In a 7 quart slow cooker, add in the quartered onions, cut carrots, garlic halves, Kosher salt, black pepper, dried oregano, tomato paste. Next, place the seared chuck roast on top of the veggies. Add the reserved deglazing liquid, beef consomme, and the unsalted beef stock. Place the lid on and set the time and temperature for 4 hours on high.

After the 4 hours has passed, carefully remove the tender roast. Using 2 forks, break the meat up into somewhat large chucks. Remove, if any, large pieces of fat. Return the meat back into the slow cooker. Add the quartered potatoes, and the fire roasted tomatoes. Place the lid back on set the timer for another 2 hours. Wait for another hour to pass and check to see if the potatoes are tender.  If not, continue cooking for another 30 minutes or until tender. Serve hot!

 

 

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Oven Roasted Whole Grain Mustard Potatoes

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This has to be my favorite side dish because it really goes with anything else that I’m making. I wanted to post this recipe in the vegetarian and gluten free categories. I believe those that live “meatfree” or “gluten free”  will enjoy these potoatoes as much as I do. This dish is so very simple that I’m going straight to the ingredients and then the directions.

Prep Time: 10 minutes
Equipment: sheet pan
Oven Temp: 425 degrees
Cooking Time: 50-60 minutes

Ingredients:
2 pounds: 1 pound each of small Yukon gold and red potatoes halved
3 tablespoons of olive oil
2 tablespoons of whole grain mustard
1 large sliced in half moons, yellow onion
2 teaspoons of Kosher salt
1 teaspoon of black pepper
1/4 cup of fresh chopped Italian flat leaf parsley
1 tablespoon of fresh chopped dill

Directions: Preheat oven to 425 degrees. Clean dry and cut all the potatoes in half then place on a sheet pan. Next add the sliced onion to the pan. To that, add the olive oil, whole grain mustard, Kosher salt, and black pepper. Toss really well with your hands until all the potatoes and onions are coated. Place in the oven to roast. Half way through, take them out of the oven, using a spatula, turn all the onions and potatoes over. Place them back into the oven to finish roasting. Once finished, then sprinkle on the the chopped Italian parsley and dill.

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Sweet Italian Sausage And Potato Hash

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I have to tell you, whenever I make this my Sweet Italian Sausage And Potato Hash, Steve gets very happy. It’s so comforting and so delicious he can’t get enough. This is why today I’m making a double batch. I do everything in my cast iron skillet so there’s really no cleanup. For me, that’s always a plus.

The other thing about this dish is, it’s really so versatile. You could use hot Italian sausage, or maybe Chorizo, really whatever you like. For this recipe, I’m using a sweet Italian sausage. I also used a variety of those mini sweet bell peppers, but you could use a mix of peppers. For example, maybe a Poblano, or something a little spicier. The combination of ingredients is up to you. One thing I do for this recipe first is to make sure all my potatoes are diced and ready to go before starting this recipe.

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A good tip to make all this go smoothly. is to be slicing and dicing all the veggies, getting those all prepped and ready while the potatoes are browning in the pan.

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To the veggies, I add in the sliced sausage and stir all the ingredients around. Now, this is the time where the sausage will finish cooking. Again still on medium-high, this takes around another 8-10 minutes, max. Last I add the cooked potatoes and just stir them to warm them through. Finally, I have some chopped fresh basil and flat leaf Italian parsley. Off the heat, I toss in the fresh herbs and stir through. This dish is so delicious and comforting, you’ll want seconds.

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Yields:  4 servings
Prep Time: 15 minutes
Cooking time: 45 mins to 1 hour
Equipment: 12-inch cast iron skillet, 8-inch sautépan with a tight-fitting lid

Ingredients:
2 packages of sweet Italian sausage cooked and sliced
1 28-ounce package of small multi-colored baby Yukon potatoes, 1-inch dice
6 tablespoons of unsalted butter, divided
2 tablespoon olive oil
1 pound package of mini sweet bell peppers sliced
2 medium-size sweet onions diced
3 garlic cloves minced
1 cup of unsalted chicken broth (1/2 a cup for the steaming, 1/2 a cup for the deglazing of the pan).
1 tablespoon of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of fresh chopped Italian flat-leaf parsley
2 tablespoons of fresh chopped basil leaves

Directions:
First, dice all your potatoes. It’s really important to pat, using a paper towel, the dice potatoes dry to remove any excess water/starch on them.

In a large cast iron skillet on medium-high heat, melt 3 tablespoons of unsalted butter on medium-high heat. Add the dried oregano first giving the herb a chance to bloom (become fragrant) then add half of the diced potatoes, stir to coat with the butter. Season with half the Kosher salt and pepper. Remember you want the potatoes to brown not steam, don’t overcrowd the pan. Leave to cook for 10 minutes. Do not touch! Turn the heat down to medium, turn the potatoes over. Place a lid on the skillet and cook for another 10 minutes.

Transfer the potatoes to a large mixing bowl and repeat the process for the remaining half. This whole process will take around 40 minutes to complete.

A good tip is to be slicing and dicing all the veggies, getting those all prepped and ready while the potatoes are browning in the pan.

While the potatoes are browning, on medium heat, poach the sausage links in a sautépan in a half a cup of unsalted chicken broth, poach for 5 to 7 minutes. Par-cooking the sausage links ensures a good head start. Transfer the links to a plate lined with paper towel.

After sausage links are finished poaching, and all the potatoes are cooked, transfer the sausage links to the medium-high, preheated skillet. You won’t have to add any fat to the pan. Place the links into the skillet and brown on both sides, around 10 to 12  minutes, then transfer them to a plate.

At this point add to the skillet the onions. Season with Kosher salt and pepper to taste. Let the onions sauté until translucent, then add the bell peppers and minced garlic stirring occasionally. This will take around 5 to 7 minutes. While this is happening, slice on the bias the sausage links.

Once the veggies have softened, add the remaining chicken broth, scraping up the bits from the bottom of the pan. Allow the broth to reduce by half. This will take a few more minutes to happen. Add back in the sliced sausage. Stir everything around and let simmer for another 10 minutes until sausage is fully cooked through.

Next, add the cooked potatoes stirring the potatoes until they’re warmed through. Finally, turn the heat off, and add the fresh herbs, toss through. This Sweet Italian Sausage And Potato Hash have so much flavor, that it gives you “warm fuzzies” inside.

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Coq Au Vin

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To be honest, I haven’t had the opportunity to be able to travel to France, but I can dream can’t I. If I did get the opportunity it would be the fall, my favorite season. I thought how can I get that experience and it came to me. Coq au vin, chicken cooked in red wine. It’s a comforting dish that’s perfect when you want something that has all the elements of a great French dish. To start you want to render some bacon down, around 6-8 slices cut into lardons, small strips that will cook rather quickly.

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After the bacon has cooked down until it’s nice and crispy, remove it from the pot and set it on to some paper towel until we add it back into the pot.

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At this point, it’s time to work on the chicken for this dish. I prefer the white meat but if you like the dark that’s fine as well. I cut the breasts in half, so they cook more evenly. I start out with seasoning the 2 cups of flour in a large dish and season it with 2 tablespoons of Kosher salt and 1 tablespoon of black pepper. Whisk it together and add my chicken pieces to the flour shaking off the excess before adding it to my dutch oven pot. You want to make sure that the bacon fat is still hot and your pot is on med-high heat to get a nice sear on the outside of the chicken pieces.  I do this in batches so I don’t overcrowd the chicken and they sear and they don’t steam.

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At this point take the chicken out as it gets done searing on both sides and set them aside.

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To the pot, I  start to add the vegetables that I have already cut and prepped. 3 carrots sliced into 2 inches pieces, 1 pint of cremini mushrooms quartered,1 med onion chopped into a small dice. and around a 1/2 a pound of small Yukon gold potatoes that have been halved. Now I add a little olive oil at this point to add some more fat to the pot since the chicken has used most of the bacon fat up. I would say, around 2 tablespoons sounds about right. First I add the onion with a sprinkle of salt and pepper, and cook until just soft, to that I add the chicken and bacon back into the pot. I then add 1 cup of low sodium chicken broth and let this all simmer for about 10 minutes on med-high, on top of the stove while the oven is preheating to 350 degrees.

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I then add the mushrooms with about 3 tablespoons of chopped fresh thyme and rosemary to the pot. To that I add my carrots and potatoes  I then do another sprinkling of salt and pepper. It’s important to season each layer.

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So now in the picture above is what you have, so at this point, it’s time for the red wine. I add just enough to where the liquid comes up to the chicken but doesn’t cover it so this will allow the chicken to braise in the oven.

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Place the cover to the pot on and set the whole thing into the oven for about 45 minutes or so until the internal temp of the chicken is 165 degrees and the veggies are tender. Whenever I cook something for a long time I like to add a fresh finish and I do this with taking fresh Italian flat leaf parsley, garlic, lemon zest, and chop it all up finely to spoon on the top of the finished dish. This way you can stir it in right before you eat.  It just brings all the flavors back to life from the long cooking process.

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I finally server this with some good crusty French bread. You must try this dish it’s so delicious.

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