Pot Roast Sandwich with Red Pepper Ricotta

25 Jan

A few weeks ago we got a new slow cooker after the old one died a sudden and jarring death, leaving a gaping slow cooker sized hole in our hearts.  I love slow cookers, especially in the wintertime when I’m all craving is soup and stew and other warm, filling foods that I don’t have to chew.

We had friends over for dinner just days after we bought it, so we broke it in with a gigantic hunk of beef we’d bought and frozen from the Farmer’s Market this summer.  I used a  *pot roast recipe from “Fix It and Forget It Recipes for Entertaining,” a classic cookbook full of down-homey, stick to your ribby type dishes for the slow cooker.   After  enjoying cocktails and some *roasted red pepper dip on a wheat baguette, we ate it with pureed rutabaga, celery root and cauliflower and though each of us ate substantial portions, we hardly made a dent. (*recipes at the bottom)

Now friends, pot roast after it’s been roasting in its own juices for seven hours is delicious, but pot roast that’s been roasting in it’s own juices and then sitting and marinating in the fridge overnight is amazing. We happily broke it out for lunch the following day, using  the aforementioned wheat baguette as sandwich bread and the red pepper dip as a delicious condiment.  We piled pot roast onto the sliced baguette, grated just a little parmesan cheese on it and baked it for about 10 minutes before we took it out of the oven, topped it with the red pepper dip, and settled into meat and carb heaven.

Pot Roast Recipe

  • 4-5 lb beef roast
  • 1 garlic clove, cut in half
  • salt and freshly ground black pepper to taste
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 1/2 C sour cream
  • 3 Tbsp. flour
  • 1/2 C dry wine
  • 3 Tbsp duxelles (I added this)

Rub roast with garlic. Season with salt and pepper. Place in slow cooker with garlic. Add carrots, celery, onion and duxelles.  Combine sour cream, flour and wine. Pour into slow cooker.  Cover and cook on low 6-7 hours.

Roasted Red Pepper Dip Recipe (from Food Network)

  • 4 roasted red peppers, patted dry and coarsely chopped
  • 1 cup ricotta cheese
  • Salt and freshly ground black pepper
  • 1 endive, leaves separated
  • Pita crisps (recommended: Stacy’s brand)

Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps.

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