A different take on the Sunday Pot Roast

We bought 2 pot roasts the other day because there was a Buy One, Get One Free sale happening.   Kent wasn't too sure he wanted just the same ol' roast recipes again, so he found this one.  It was really interesting and we decided it was a keeper, too!  I made Cheddar Jalapeño Biscuits to go with this and later Kent used some leftover gravy on a leftover biscuit to expand his biscuits and gravy repertoire as well!

Braised Chuck Roast with Roasted Pepper Sauce

1 (3-pound)  chuck roast (arm, shoulder or blade)
4 tablespoons olive oil, divided
4 1/2 cups beef broth
1 1/2 cups diced sweet onion
1 chipotle pepper in adobo sauce, minced
2 poblano peppers, roasted, skinned, seeded and diced (sometimes sold as Pasilla Peppers)
4 garlic cloves, roasted and minced
2 cups heavy cream (I used half-n-half)
2 tablespoons finely chopped fresh cilantro
1/2 cup grated aged Manchego or Romano cheese
Salt and pepper to taste
 Other cuts that you can use for this recipe:
» Chuck Roast
» Shoulder Clod Roast
Instructions:
1. Preheat oven to 325°F. Season beef with salt and pepper. Heat 2 tablespoons olive oil in heavy bottom pan. Brown beef on all sides; pour off drippings. Add 4 cups broth to pan. Cover tightly with foil or lid and braise 4 hours until fork tender.
2. While the roast cooks, place remaining 2 tablespons olive oil in medium fry pan over medium-high heat. Add onions and saute until transparent; add peppers and garlic; saute 2 to 3 minutes. Deglaze pan with remaining broth and reduce by half. Add cream and reduce by half again. Season with salt and pepper.
3. Remove roast from pan and allow to rest 15 minutes.

4. Spoon 1/4 cup sauce onto each plate. Top with 3 ounces beef. Garnish with cilantro and cheese.

So, a couple of changes we've thought that might also work with this: 1.) use anaheim peppers instead of poblano; 2.) use sour cream for half or less of the heavy cream.  Reading through this now, I realize we forgot the cheese on the top at the end!  Oops!  The meat will literally fall apart done like this!  Enjoy!

A Fall Flavor

Old-Fashioned Gingersnaps

2 c. flour

 2 tsp. baking soda

2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground allspice

1/2 tsp. kosher salt

1/2 c. butter, softened

1/4 c. dark molasses (not blackstrap)

1/2 c. firmly packed light brown sugar

1/3 c. sugar

3 Tbsp, peeled and grated fresh ginger

1 large egg, beaten

Turbinado sugar

Position oven racks in upper and lower thirds of oven.  Preheat oven to 350°.  Line 2 baking sheets with parchment and set aside.   

In medium bowl whisk together flour, baking soda, the 2 tsp. ground ginger, cinnamon, nutmeg, allspice and salt; set aside.

In a large bowl whisk together butter, molasses, brown sugar, sugar, 3 Tbs. fresh ginger, and egg.  Add the flour mixture.  Stir to combine.  Cover and chill 1 hour.  (I did not do this step!)

Place turbinado sugar in a small, shallow bowl.  Make small balls out of dough and roll in turbinado sugar.  Place on baking sheet (2" apart).

Bake 10-12 minutes or until edges are crisp and centers are still chewy.  Switch baking sheets between racks and rotate them front to back halfway through.  Remove from oven.  Transfer cookies to wire rack to cool.

These are so good!!  I didn't have near enough fresh ginger, but it was still very good and the turbinado sugar adds a nice dimension to the cookie!!