It’s a meaty Monday here thanks to my favorite grocery store selling chuck roast at an unbelievably low price. Whereas I usually stock up on white meat, I couldn’t resist the sale, and now I am the proud owner of a 5-pound chuck roast. In addition to the red meat that is sitting in my refrigerator I also have leftover roast pork that needs to be eaten before Ash Wednesday.
Fortunately, I have devised two simple and delicious ways to prepare (and subsequently devour) said meat products. Take a look:
PERFECT POT ROAST
Ingredients:
1 3 to 5 lb. Chuck Roast
1 tablespoon garlic salt
3 teaspoons black pepper
4 tablespoons olive oil, divided
1 chopped onion
1 chopped carrot
2 chopped celery stalks
3 cloves garlic, minced
2 teaspoons finely chopped rosemary
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
1 cup water
1 (28-ounce) can crushed tomatoes with juice
2 cups sliced mushrooms
Directions:
Season the beef with salt and pepper.
In a large oven proof pan heat two tablespoons of oil. Brown the beef on all sides. Transfer the beef to a plate.
Add remaining oil to the pan. Add onions, carrot, and celery. Cook for a few minutes. Season with salt and pepper. Stir in tomato paste and cook for a minute. Add the crushed tomatoes, water, wine and broth and simmer for a few minutes.
Cover with foil and bake in a preheated 325-degree oven for 2 to 4 hours until meat falls apart. Add the mushrooms during the last 45 minutes of cooking.
Serve with crusty French bread.
CUBAN SANDWICH
Ingredients:
8 pieces crusty Italian, French or sourdough bread
1 pound ham, sliced thin
1 pound roasted pork, sliced thin
8 slices Swiss cheese
Dill pickles, sliced
Yellow mustard or mayonnaise
Olive oil or butter
Directions:
Preheat a griddle, Panini grill or frying pan.
Spread the mustard or mayonnaise on the bread. Then, make each sandwich by layering the pickles, roasted pork, ham and cheese.
Lightly coat the cooking surface with olive oil and butter. Place one sandwich onto the hot surface. If you don’t have a Panini grill, put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down. Leave the skillet on top of the sandwich and grill for one or two minutes. Turn the sandwich over and repeat this step for the other side of the sandwich.
When the cheese melts and the bread is golden brown the sandwich is ready.
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