It’s a bit hard to believe but until this week I had never made pot roast before! This week, I was committed to making that change. On Tuesday, St. Patrick’s Day, I had been hoping to make corned beef, but the grocery store ran out (RAN OUT! ON ST. PATRICK’S DAY!). It seemed like the perfect time to make my pot roast dreams happen.
I kept the sides I was planning on making with the corned beef, and this meal was still a great way to celebrate my Irish heritage. I made a healthier version of the traditional Irish colcannon (mashed potatoes with cabbage) by using cauliflower, and cooked some tender root vegetables in with the meat.
Braised in hard cider and topped with a cider-bourbon sauce, this pot roast would be a great holiday meal, or a great Sunday dinner for the extended family. While this meal takes a little time, it is super simple, and could be made even simpler by using a crock pot.
Here’s how you can make this in your kitchen:
For the pot roast
- 2-3 lb beef pot roast (we used a 2 lb one)
- 2 tbsp olive oil, coconut oil or ghee
- 4 parsnips, peeled and chopped into 1-2 inch pieces
- 5 carrots, peeled and chopped into 1-2 inch pieces
- 1 sweet yellow onion, sliced into 1/2 pieces
- 2 cloves garlic, minced
- 1.5 bottles hard apple cider
1. In a large Dutch oven or other heavy pot, melt your cooking fat over high heat. Be sure the pan is “screaming hot” as the hubby would say, then place your beef roast into the pan. Sear the meat on all sides until browned, about 1-2 minutes each side.
2. Once the meat is seared, add in your chopped parsnips, carrots, onion and garlic. Then pour in 1.5 bottles of hard cider (about 18 oz). Drink the leftover cider (no wasting ingredients in this kitchen!). Cover the pot and reduce the heat to low, so the liquid is just bubbling slightly. Simmer the meat and vegetables for about 3 hours on the stove top. To serve the meat, remove it from the pot a few minutes before cutting it. The meat should simply fall off in chunks ready to be placed on your plate!
For the “cauli-cannon”
- 1 head cauliflower, chopped into florets
- 1/2 head green cabbage, chopped into small, 1 inch pieces
- 1 tbsp ghee (or other cooking fat)
- 2 cloves minced garlic
- 1 tbsp brown mustard
- 1 tbsp organic mayonnaise
- 1-2 tbsp fresh dill, chopped
- salt and pepper, to taste
1. Steam the cauliflower on the stove top for about 10 minutes, or until fork tender. While the cauliflower is cooking, add the cooking fat to a large sauté pan over medium-high heat until it melts. Add the chopped cabbage to the pan and stir to coat the cabbage in the fat. Add in the garlic and cook, stirring, until fragrant, about 1 minute.
2. Using a large ladle, scoop about 1 cup of the hard cider from the pot in which the meat is cooking and add to the sauté pan with the cabbage. Cover the sauté pan and cook, stirring every few minutes, until the cabbage is soft and slightly browned, about 10 minutes. When the cabbage is done, turn off the heat and set aside.
3. Once the cauliflower is done cooking, puree the vegetable using an immersion blender or regular blender, until completely smooth. Stir the cabbage, mustard, mayonnaise, dill and salt and pepper into the pureed cauliflower. Cover to keep warm while you make the sauce.
For the sauce
- About 2 cups cooking liquid
- 1 tsp brown mustard
- 2 tbsp bourbon
- 2 tsp arrowroot powder, dissolved in 2 tsp water to make a “slurry”
1. Into the sauté pan used to cook the cabbage, add about 2 cups of the pot roast cooking liquid using a large ladle. Over medium-high heat, bring the liquid to a boil and let cook for about 3 minutes, reducing slightly.
2. Stir in the mustard and the bourbon, stirring to combine. Reduce the heat to medium, so the liquid is just simmering. Then add in the arrowroot powder slurry and stir to fully combine. The sauce should immediately begin to thicken with the addition of the arrowroot powder and be ready to serve!
**Our sauce quickly became a little too thick. While I have reduced the recommended amount in this recipe, if your sauce becomes too thick, simply add a bit more of the cooking liquid to the mixture.
To serve this dish, simply scoop some “cauli-cannon” and the root vegetables onto a plate, top with some of the beef and then add some sauce. We added more fresh chopped dill to the top of the dish as well.