Thursday, May 3, 2012

In the Kitchen with Jason: French Pot Roast

If you haven't noticed already, Jess and I really like the Cook This, Not That cookbooks. It's just fun knowing that your whole dinner costs less than one plate at that fancy restaurant and you save on all those calories (to be honest it's only 250 calories per serving for this recipe but the 2200 mg less sodium per serving is the real winner).

Ingredients
  • 1/4 cup flour
  • 2 lb roast, cut into 1 inch pieces
  • 2 Tbsp EVOO
  • 1 1/2 cup + 2 Tbsp dry red wine (1/2 a bottle)
  • 2 cups beef broth
  • 2 Tbsp tomato paste
  • 2 bay leaves
  • 2 cups frozen pearl onions
  • 1/2 lbs mushrooms, chopped
  • 2 cups (at least) frozen peas
Directions
  • Put flour in a resealable plastic bag.
  • In batches, drop beef into the bag and shake around until all the beef is covered in flour.
  • Heat a saute skillet with EVOO over medium high heat.
    • Wait until it is hot before adding beef.
  • Add beef to the skillet and cook until beef is browned on all sides.
  • Remove beef from the pan and put it into a crockpot (we used our 3 quart).
  • Pour one cup of red wine into the hot skillet and scrape up all the bits that may have stuck to the pan.
  • Pour wine plus scrapings plus the other wine over beef in the crockpot.
  • Add in beef broth, tomato paste and bay leaves.
  • Cover and cook over high for three and a half hours.
  • Add in remaining non-pea items and cook for another 30 minutes.
  • Add in peas and cook for yet another 5 minutes.
  • Serve over egg noodles or mashed potatoes.
This recipe is fantastic and you will like it a lot (unless you don't like beef, then you may not like this recipe). On a side note, Jess recommends baked potatoes over the mashed variety. But for me and my tongue, we'll use the noodles.

Please enjoy!

-Chef Jason

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