NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"Autumn is a second spring when every leaf's a flower." ~ Albert Camus
There is nothing quite like the days of fall… the perfect time for a leisurely stroll surrounded by beautiful colors, crunching leaves, crisp air… with glorious Indian Summer warmth reminding us that summer will return…
RECIPE OF THE WEEK
Apples and crockpots always seem to make their way into my fall menus. One of our favorite family fall meals is cider stew, and in looking for a new twist I came up with this week's recipe adapted from one I found at Relishmag.com. I served it with saffron rice and our son commented how much he loved the blending of flavors of the beef, sweet potatoes and rice.
POT ROAST with MAPLE SWEET POTATOES and CIDER GRAVY
- 3 1/2 pound boneless beef chuck shoulder pot roast
- 2 teaspoons dried thyme
- 2 teaspoons olive oil
- 1 3/4 teaspoons salt, divided
- 3/4 teaspon pepper, divided
- 1 cup chopped onion
- 3/4 cup beef broth
- 1 cup fresh pressed apple cider
- 3 pounds garnet sweet potatoes, peeled and cut into pieces
- 4 cloves garlic
- 2 tablespoons maple syrup
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch dissolved in 2 tablespoons cider
Heat oil in Dutch oven. Rub thyme into pot roast, place in Dutch oven and brown evenly. Remove roast to crock pot. Top with sweet potatoes and garlic cloves.
Season drippings with 1 teaspoon salt and 1/2 teaspoon pepper. Add onion, cook and stir 3-5 minutes, until tender. Add broth and cider. Cook and stir over high heat until browned bits attached to pot are dissolved. Add to crock pot. Cook on low 8-10 hours. (Or can cook on high a couple hours then turn down to low to cut down cooking time.)
Remove sweet potatoes and garlic to a large bowl. (Can be done early, as soon as potatoes are soft.) Add maple syrup, ginger, remaining 3/4 teaspoon salt and 1/4 teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
Remove pot roast; keep warm. Pour cooking liquid into a pan and add cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
Cut roast into slices; serve with mashed sweet potatoes and gravy.