Tuesday, January 13, 2009

Pot Roast, Mashed Potatoes and Roasted Green Beans and Tomatoes

This was a great comfort food meal; perfect for the cold weather that plagued us over the weekend.  I doubt you can really mess up pot roast, but this was some of the best I've ever had.  The leftover roast beef  also made great french dip sandwiches last night!

Pot Roast courtesy of Paula Deen
3 lb boneless chuck roast
1/4 cup vegetable oil
salt, pepper, garlic powder to season meat
1 onion, thinly sliced
1 bag of petite carrots
3 bay leaves
3 or 4 beef bouillon cubes, crushed
10 3/4 oz. can cream of mushroom soup
1/2 cup chardonnay
water as needed

Sprinkle salt, pepper, and garlic powder on all sides of the meat.  Heat the vegetable oil in a skillet over high heat and brown meat on all sides (approximately one minute per side).  Place browned meat in crock pot and add all other ingredients.  Add enough water to cover everything.  Place crock pot on low and cook for 8 hours.

Mashed Potatoes
1.5 lbs of red potatoes
1/4 cup butter (approximately)
1/4 cup milk (approximately)
4 oz. cream cheese, cut up
Salt and Pepper to taste

Cut red potatoes in half, place in a large pot and cover with water.  Bring to a boil and cook for about 20 minutes.  Test with a fork to see if they are done- the fork will penetrate the potato easily.  Drain water and add butter, milk and salt and pepper.  Mash until you achieve desired consistency and taste, adding more butter, milk, salt and pepper.

Liquid from cooked pot roast
2 T cornstarch
1/4 water

Pour liquid from pot roast into a sauce pot over medium high heat.  Mix cornstarch and water until no longer lumpy and add to liquid.  Stir until boiling and let boil for approximately one minute or until gravy thickens.

Roasted Green Beans and Cherry Tomatoes
1/2 lb green beans, cut into 1 inch pieces
1 pint cherry tomatoes
4 scallions, chopped
2 T balsamic vinegar
2 T olive oil
salt and pepper to taste

Preheat oven to 400 degrees.  Toss together all ingredients and place on a baking sheet.  Roast in oven for 20 minutes.

*Note: I cooked the fresh green beans for 25 minutes and I don't think they were done.  The tomatoes were perfect.  I don't know why I have problems with green beans, they never come out right.


  1. I know I always say the same thing, but this was really good!

  2. You can never go wrong with canned green beans - especially if you are in a hurry!

  3. I don't mind canned green beans, but dammit, I want to cook fresh! I think what the recipe doesn't tell you is that you have to cook the green beans before you actually roast them. Next time they will be right!