Wow, kind of a long gap between posts. I’d say sorry but as early stages as the blog is, who am I kidding? Long story short there haven’t been enough hours in the day to accomplish everything that needs to happen. Which also lends itself to “lazy cooking,” meaning easy, simple, and leaning towards boring. But boring doesn’t apply to today’s recipe. As long as you can think a few hours ahead of time, this meal will take the headache out of impressive hospitality. You could use a crockpot, but ironically, even though I have mad kitchen skills, anything I cook in a crockpot simultaneously burns and is undercooked. Crockpots hate me and the feeling is mutual. If you like them, by all means make this a crockpot recipe. I will also say this meal received rave reviews from my brother and cousin; they thought I had spent hours in the kitchen but it all actually came together in around an hour. Just before anyone points it out, this is not a paleo meal. Could be adapted to paleo though.
Forget-it Roast with Horseradish Cream Sauce, Horseradish Mashed Potatoes and Sunny Sauteed Spinach
For the Roast
2-5 lbs. Chuck Roast or your choice roast, frozen
1 medium yellow onion, peeled and cut into chunks
5-8 peeled cloves of garlic
2 tsp Sea Salt
½-1 tsp fresh ground black pepper
2 tsp garlic powder
1-2 tsp dried thyme
2 tsp paprika
¼-1/2 tsp chipotle powder
1 tbsp ghee or butter
Set oven to 400 degrees. Line a dutch oven with tin foil, leaving enough to complete fold your roast in it with room to spare. Place your frozen roast on the foil and season both sides, using half the spices for each side.
mm, spices…
Place the onion and garlic around the base of the roast and the Ghee on the top of the roast.
Looking very promising!
Bring the edges of the foil together and crimp to make a bag/envelope/steam room for the roast. Place dutch oven lid on pan, and cook for at least 4 hours or until the roast falls off the bone or could be shredded by hand easily. I cooked mine somewhere around 4-5 hours. Allow roast to rest out of the oven for 5-10 minutes, cut into chunks and serve.
I was so excited to eat this, I didn’t think to take a picture till several bites in.
Horseradish Cream Sauce
1 cup sour cream
3-4 Tbsp fresh grated horseradish root
½ tsp fresh ground pepper
½ tsp sea salt
juice of 1 lemon
Whisk all ingredients together. Add more lemon juice or horseradish to taste. Refrigerate until ready to serve.
Horseradish Mashed Potatoes
3-4 medium potatoes, peeled
3-4 Tbsp fresh grated horseradish root
1-2 tsp sea salt, to taste
1-2 Tbsp butter
Boil potatoes for 20-30 minutes until soft, then mash to creaminess. Add all other ingredients, adjusting to taste. Cream can be added to make the potatoes more creamy if you so desire. Serve immediately.
Sunny Sauteed Spinach
2 bags spinach
1-2 tsp coconut oil
2 tbsp sundried tomatoes in olive oil and herbs
In a large pot melt the coconut oil over medium high heat. Add the spinach and tomatoes, stir until slightly wilted. Serve Immediately.
- 2-5 lbs. Chuck Roast or your choice roast, frozen
- 1 medium yellow onion, peeled and cut into chunks
- 5-8 peeled cloves of garlic
- 2 tsp Sea Salt
- ½-1 tsp fresh ground black pepper
- 2 tsp garlic powder
- 1-2 tsp dried thyme
- 2 tsp paprika
- ¼-1/2 tsp chipotle powder
- 1 tbsp ghee or butter
- 1 cup sour cream
- 3-4 Tbsp fresh grated horseradish root
- ½ tsp fresh ground pepper
- ½ tsp sea salt
- juice of 1 lemon
- Set oven to 400 degrees. Line a dutch oven with tin foil, leaving enough to complete fold your roast in it with room to spare. Place your frozen roast on the foil and season both sides, using half the spices for each side. Place the onion and garlic around the base of the roast and the Ghee on the top of the roast. Bring the edges of the foil together and crimp to make a bag/envelope/steam room for the roast. Place dutch oven lid on pan, and cook for at least 4 hours or until the roast falls off the bone or could be shredded by hand easily. I cooked mine somewhere around 4-5 hours. Allow roast to rest out of the oven for 5-10 minutes, cut into chunks and serve.
- Whisk all ingredients together. Add more lemon juice or horseradish to taste. Refrigerate until ready to serve.
- 3-4 medium potatoes, peeled
- 3-4 Tbsp fresh grated horseradish root
- 1-2 tsp sea salt, to taste
- 1-2 Tbsp butter
- 1/4 cup buttermilk
- Boil potatoes for 20-30 minutes until soft, then mash to creaminess. Add all other ingredients, adjusting to taste. Serve immediately.
- 2 bags spinach
- 1-2 tsp coconut oil
- 2 tbsp sundried tomatoes in olive oil and herbs
- In a large pot melt the coconut oil over medium high heat. Add the spinach and tomatoes, stir until slightly wilted. Serve Immediately.