"Broasted" Beef with Roasted Mashed Potatoes and Veggie Gravy - And Introducing...

I'm back.  It's not without a good reason that I've been absent from posting and here's the reason.  The new addition to our family.   His name is Max.   Like his brother, Eddie, he is a Golden.

His older brother, Eddie, just loves him, although he's established some rules like "Do NOT touch my Milkbone." 

 

Raising a puppy at 52 is a little more challenging then when Eddie was a puppy when I was 38.  But it's worth every minute of lost sleep.

I promised you I'd be back by next week and I actually under-promised and over-delivered.  

I was talking with Dan's cousin, Betsy, about "broasted"  chicken.  I have heard of it but could never  figure out what it actually was.  I know this dish isn't anything like that dish but I thought it was a cute play on words hence the title.  You can call it whatever you want, but I know you're going to call it delicious.

It's chuck steak, slow braised in the crockpot with a combination of tomato soup, broth, herbs and  veggies.   Then roasted in the oven to get this great crust.  Potatoes are added around the roast as it... ummm... roasts, and then  are mashed with Greek yogurt. 

Now one of the ingredients in this might surprise you.  Sour wine,  MK?  Yes, if it was good enough for Julia Child, it's good enough for me.  Yes, I know that when wine reduces it doubles in flavor.  But so does wine vinegar... EHHH... Now you see where I am going with this. 

When I was younger, no wine would go without being consumed in my house.   Now that I am older, we often have an end of a bottle left over in the fridge.  If red wine sits over a week it often sours a bit.  But you can still use it to cook in recipes where you want something a little more acidic than wine but something less acidic than vinegar.  Got it?  I knew that you would.

While it looks like a lot of ingredients, you'll be surprised how super simple this is.

Okay, enough chit chat.

Why don't I just show you the recipe?

Ingredients:

3.5 lb. chuck roast
1 (10.5 ounce) can concentrated tomato soup, lower sodium
1 cup low sodium beef broth
1 medium onion cut into thirds
four large carrots, chunked
2 stalks thick cut celery
1/2 tablespoon Worcestershire flavored grill seasoning
1 teaspoon garlic and herb seasoning
1/4 cup sour dry red wine
1 dried bay leaf
1 bunch fresh thyme (at least 15 sprigs)
8 red potatoes, halved
1 tablespoon olive oil
1 teaspoon roasted garlic and herb grill seasoning
1/4 teaspoon browning sauce
2 teaspoons  ground Saigon Cinnamon
1 tablespoon Worcestershire sauce
1/2 cup plain Greek yogurt
1 tablespoon grated Parmesan cheese
1/8 cup 2%  milk
Sea salt and pepper, to taste

Directions:

Place roast, tomato soup, broth, onion, carrot, celery grill seasoning, garlic and herb seasoning, sour wine, bay leaf into slow cooker.  Place the thyme bunch on top of the meat so that the stems do not fall into the cooker while it's cooking (you are going to remove these later).

Cook on low for five hours.

Preheat oven  to 375 degrees F.

Discard thyme springs and bay leaf.

Place roast in roasting dish with potatoes halved and placed around.  Drizzle with olive oil and sprinkle  with the roasted garlic seasoning.  Brush the browning sauce over the top of the roast and bake for 45 minutes. 

While the roast and potatoes are in the oven, pour the sauce and veggies from the slow cooker into a blender. Add Saigon Cinnamon.   Pulse until smooth.  Pour into a sauce pan and heat over low. 

Remove roast and let rest 10 minutes.

Place the potatoes in a pan and mash along with Greek yogurt, cheese and milk.

Add salt and pepper to taste.

Serve Veggie Gravy over beef and potatoes.   I love this with steamed and sautéed green beans and tomatoes to round out the meal.

See you soon!