It is no secret that Pot Roast is one of me favourite winter meals, it is a lot cheaper than a standing rib roast and it cannot really be over cooked. You can put it in the crock pot on the way out in the morning and not only do you have a delicious warming meal at the end of the day, but also a kitchen that smells like some one has been cooking all day. I do like to mix it up a little though and I am always looking for new flavours and ways of enhancing the good old pot roast.
This recipe is very loosely and I mean loosely based on a recipe by Madhur Jaffrey , which a good friend had suggested as we were cooking Saturday night meal together and we had picked up a pot roast from Hopcott's.
2 tablespoons of ground cumin
2 tablespoons of ground coriander
1 tablespoon of ground dry ginger
1 tablespoon of paprika
2 cups of plain yogurt
1 large or 2 small onions chopped
1 tablespoon of olive oil
2 cloves of garlic crushed
1 medium sized pot roast.
Brown the onions in the olive oil in a large oven proof pot.
Add the garlic and the ground spices stir them altogether for about a minute until you can smell the spices, then add the yogurt. Stir everything together then add the meat and roll it around coating it with the spiced yogurt mixture.
Place the lid on the pot and place in a 300 for at least 3 hours or put the whole thing in the crock pot on low for as long as you want really.
After cooking for a good length of time the beef is falling apart and the yogurt has totally changed its appearance.
I simmered the cooking juices with the lid off for a few minutes until it had concentrated down a little, then poured over the sliced pot roast. I sprinkled on a little chopped cilantro which added to the taste as well as the look. We had this with mushroom rice and whole fresh little carrots which we had also go at Hopcott's . We tossed these in olive oil and a little cumin and roasted them in the oven at 350 for about 1/2 an hour. These along with a green salad made a delicious down home Saturday night dinner.
This recipe is very loosely and I mean loosely based on a recipe by Madhur Jaffrey , which a good friend had suggested as we were cooking Saturday night meal together and we had picked up a pot roast from Hopcott's.
2 tablespoons of ground cumin
2 tablespoons of ground coriander
1 tablespoon of ground dry ginger
1 tablespoon of paprika
2 cups of plain yogurt
1 large or 2 small onions chopped
1 tablespoon of olive oil
2 cloves of garlic crushed
1 medium sized pot roast.
Brown the onions in the olive oil in a large oven proof pot.
Add the garlic and the ground spices stir them altogether for about a minute until you can smell the spices, then add the yogurt. Stir everything together then add the meat and roll it around coating it with the spiced yogurt mixture.
Place the lid on the pot and place in a 300 for at least 3 hours or put the whole thing in the crock pot on low for as long as you want really.
After cooking for a good length of time the beef is falling apart and the yogurt has totally changed its appearance.
I simmered the cooking juices with the lid off for a few minutes until it had concentrated down a little, then poured over the sliced pot roast. I sprinkled on a little chopped cilantro which added to the taste as well as the look. We had this with mushroom rice and whole fresh little carrots which we had also go at Hopcott's . We tossed these in olive oil and a little cumin and roasted them in the oven at 350 for about 1/2 an hour. These along with a green salad made a delicious down home Saturday night dinner.
Sounds like a good variation. I see this a a yummy meal for Whistler and or Pender.
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