Chuck Pot Roast

Nov 5, 2019

Chuck roast is a less tender, but flavourful cut of beef that is ideal for slow cooking, braising or pot roasting.

Browning, or searing, the meat and vegetables before slow cooking locks in juices and flavour and adds color to the finished dish.

Prep time: 20 mins Cook Time: 10 hours

Ingredients

• 3 potatoes, peeled and diced into bite-size cubes
• 4 carrots, peeled and sliced
• 2 medium onion, cut into quarters
• 2 celery ribs, sliced
• 3 lb. chuck roast
• salt and pepper
• 1 1/2 tablespoons olive oil
• 3/4 cup water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon beef bouillon granules
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 2 or 3 sprigs fresh thyme, for garnish

Directions

1. Spray slow cooker with cooking spray.
2. Season roast with salt and pepper.
3. Heat oil in a saucepan on medium-high heat.
4. Add the onions to the saucepan, browning them on both sides. Remove the onions to a plate.
5. Add the carrots and celery to the hot pan and toss until slightly browned, about a minute or so. Reserve the carrots and celery with the onions.
6. If needed, add a bit more olive oil to the hot pan. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over.
7. Place potatoes, carrots, onion and celery on the bottom of the slow cooker. Place seared and browned roast on top of the vegetables.
8. In a small bowl, combine water, Worcestershire sauce, bouillon, garlic, and basil. Pour over meat and vegetables.
9. Cook on LOW for 7-8 hours, or until the beef can be shredded very easily and vegetables are fork-tender.

Broccoli & Cauliflower Cheese Bake

Nov 5, 2019

Gruyere cheese and mustard add a more sophisticated flavour to traditional broccoli, cauliflower, and cheese bake.

Makes: 4 servings

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup plain flour
• 2 1/2 cups 2% reduced-fat milk
• 1 teaspoon English mustard (preferably whole grain)
• 2/3 cup Gruyere cheese, finely grated
• 1/2 head broccoli, cut into florets
• 1 head cauliflower, cut into florets

Directions

1. Preheat the oven to 375°F.
2. Melt the butter in a saucepan, add the flour and cook for a couple of minutes; stirring constantly. Add a little of the milk and stir, then gradually add the rest of the milk, continuing to stir constantly until thickened and smooth.
3. Add the mustard and half of the Gruyere cheese.
4. Steam the broccoli and cauliflower until just fork tender. Immediately remove from heat and place into an ovenproof dish.
5. Pour the cheese sauce evenly over the vegetables.
6. Sprinkle on the remaining cheese.
7. Bake for 15 minutes until golden.

Roasted Ham with Herb Marinade and Creamy Asparagus Sauce

Nov 5, 2019

Serve this elegant roast with small new potatoes (steamed in their skins, and tossed with chives and butter) and glazed baby carrots.

Ingredients

8 pounds fully-cooked bone-in ham
750 milliliters white wine (such as Pinot Grigio, or apple juice)
2/3 cup extra-virgin olive oil
1 cup shallots (and 1/3 cup shallots, finely chopped)
4 cloves garlic (coarsely chopped)
3 tablespoons whole-grain mustard
2 tablespoons fresh tarragon (coarsely chopped, or 2 teaspoons dried and 1 1/2 teaspoons fresh tarragon, minced, or 3/4 teaspoon dried)
2 tablespoons fresh parsley (coarsely chopped and 2 teaspoons fresh parsley, minced)
1 teaspoon black peppercorns
1 1/2 pounds asparagus (woody stems trimmed off and discarded)
5 tablespoons unsalted butter
1/3 cup flour
2 1/3 cups chicken broth (reduced-sodium)
1/2 cup heavy cream
salt
black pepper
3 nutmeg (gratings of fresh)

Directions

1. Score a diamond pattern into the ham, about 1/3 inch deep. Place the ham, flat side down, in a large oven roasting bag. In a large bowl, whisk wine, oil, sliced shallots, garlic, mustard, coarsely chopped tarragon and parsley, and peppercorns together to combine. Pour into the bag and close securely with a rubber band. Insert the bag with the ham into the second bag and twist the bag closed. Place in a large bowl. Refrigerate, turning occasionally, for at least 12 and up to 18 hours.
2. Preheat oven to 325 degrees F. Position the rack in the lower third of the oven.
3. Line the bottom of a shallow roasting pan with aluminum foil.
4. Remove ham from bags; discard marinade. Place the ham, flat side down, in the pan. Roast until the internal temperature reaches 140 degrees F, 15 to 18 minutes per pound total cooking time. Remove ham from oven, transfer to a cutting board, and let rest 10 minutes.
5. For Creamy Asparagus Sauce: Bring a large saucepan of salted water to a boil over high heat. Add asparagus and cook just until tender but still bright green, 4 to 5 minutes. Drain in a colander, rinse under cold running water, and drain again. Set the asparagus aside.
6. In a large saucepan, melt butter over medium heat. Add finely chopped shallots and cook, stirring occasionally, until tender, about 2 minutes. Sprinkle in flour, stir well, and let bubble without browning for 1 minute. Gradually stir in broth and cream, and bring to a simmer. Reduce heat to medium-low and cook, stirring often until slightly thickened, about 10 minutes.
7. In two batches, using a blender with the lid ajar, purée asparagus with about 1 cup of the shallot sauce. Stir the purée back into the saucepan, and then stir in minced tarragon and parsley. Then season to taste with salt, pepper, and nutmeg. Cover and keep sauce warm over low heat. (The sauce can be cooled, covered, and refrigerated for up to 2 days. Reheat in a saucepan or microwave oven before serving.)
8. Slice ham and serve with sauce.

Courtesy of the National Pork Board, Des Moines, Iowa.