Pot Roast Plus Two Leftover Meals

Pot Roast

Ingredients:

• 3 to 4 pound blade roast
• 3 Tbsp. all-purpose flour
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• 4 Tbsp. vegetable oil
• 1 onion, sliced
• 5 garlic cloves, minced
• 4 sprigs of thyme
• 2 bay leaves
• 2 Tbsp. tomato paste
• 2 Tbsp. Dijon mustard
• 1 cup red wine (French Bordeaux, Cabernet Sauvignon or Merlot)
• 3 cups beef stock or to cover
• coarse salt and freshly cracked black pepper, to taste
• 4 carrots, peeled and cut into large chunks
• 4 parsnips, peeled and cut into large chunks
• 8 to 10 small new potatoes, skin on
• sprigs of fresh parsley, for garnish

Directions:

Preheat oven to 325 degrees F.

Heat a large pot over high heat until hot. Season roast and sprinkle with flour. Add oil to the pot and when it is almost smoking, add roast and sear it on all sides. Take roast out of pot and hold on a platter.

Add a little more oil to the pot and then add onions. Saute until the onion is soft and then add garlic. Continue to saute until garlic softens. Add thyme, bay leaves, tomato paste, mustard, wine, and stock. Stir well and let the liquid come to a boil.

Put the roast back in the pot and cover with a lid. Put in the oven and let braise slowly for 2 to 3 hours. Turn the meat periodically, so that it stays very moist.

Add the carrots, parsnips and potatoes during the last 20 minutes of cooking. When they are done, transfer roast to a platter. Tent with foil and let rest. Stir the parsley into the sauce.

Slice roast and serve with the vegetables and some sauce. Serves 8. Leave some of the sauce in the pot to cool and store in fridge overnight to make:

Spaghetti Sauce

Ingredients:

• 375g of spaghettini noodles
• 1 lb. ground beef or chicken
• 1 garlic clove, peeled and minced
• 1 small yellow onion, diced
• salt and pepper to taste
• leftover sauce from Pot Roast
• 1 can of San Marzano tomatoes

Directions:

Boil a large pot of salted water and add pasta; cook according to the package directions; drain; set aside.

Brown the ground beef/chicken in onions, garlic and salt and pepper, making sure to break the meat down into a fine crumble. Cook until it is no longer pink, about 15 minutes. Pour the beef mixture into the pot with the leftover roast beef sauce. Mix well to incorporate all the flavours.

Add the tomatoes and cook until tomatoes have cooked down, creating a rich spaghetti sauce.

Add cooked pasta to the sauce and cook for 2 minutes, combining the sauce with the noodles.

Serve immediately. Serves 4

Roast Beef Sandwiches

Ingredients:

• leftover beef from Pot Roast
• 4 whole wheat burger buns
• 2 Tbsp. butter
• 1 garlic clove, peeled and minced
• 1 Tbsp. grainy Dijon mustard

Directions:

Slice leftover beef into thin slices for sandwiches and set aside.

Preheat broiler on oven.

Add butter and garlic to a microwave-safe bowl and heat on high for 20 seconds. Butter inside of each whole wheat bun and put under the broiler for 4 minutes. Keep an eye on the buns so they don't burn.

Remove from oven, add sliced roast beef, and grainy Dijon mustard.

Slice in half and serve. Serves 4

Best served with either a couple of warmed wedges of Brie on top of the beef or a spread of White Barbecue Sauce.

Source: marlenesmealmakeovers.com

By sooz from Bradford, ON