It’s -24 degrees outside this morning. With the windchill, it’s -32. That’s cold. Proper cold. An image and quote keep appearing on my facebook page this winter, originally from Depressed Alien:
I think it pretty accurately sums up how I’m feeling about being in Toronto this winter!
That said, spring is coming. Wiarton Willie didn’t see his shadow so we should be in the clear 6 weeks from now. In the meantime, may I suggest a pot roast?
Pot roasts are the gift that keep on giving. The initial preparation fills your home with a delicious smell and the leftovers will make the rest of your weeknight meals a bit easier to prepare. This recipe from smittenkitchen is fantastic. It has five ingredients if you count salt and pepper. We ate the first iteration over mashed sweet potatoes and the leftovers served over risotto later in the week.
Smitten Kitchen’s Oven Braised Beef with Tomatoes and Garlic (aka my new pot roast foundation recipe)
1 28oz can of tomatoes
5 cloves garlic, still in their papery covers (don’t bother peeling)
1 roast (3ish lb)
Preheat your oven to 300F. If using whole tomatoes, use a pair of scissors to cut them into chunks (still in the can). Alternately you could be fancy and use a food processor. I wasn’t fancy and the scissor trick worked just fine (and saved dishes). Place the roast in a dutch oven with a tight fitting lid. Pour the tomatoes around the roast, adding the garlic. Season with salt and pepper. Put the roast in the oven for 3-4 hours. When finished, fish out the garlic cloves and let cool. Swish the now roasted garlic out of their no longer papery cover and use below in the mashed sweet potatoes (or spread on bread with a bit of butter and salt)
I strained the leftover juices, discarded the tomatoes and used the garlic in the potatoes below. I saved the juice for the risotto later in the week. It also kept the leftover meat nicely moist in the fridge.
Mashed Sweet Potatoes
Sweet potatoes can be a bit wet if mashed on their own. I boil 2 sweet potatoes, cut into large chunks) with 2 russet potatoes. This seems to balance out the moisture from the sweet potatoes.
2 sweet potatoes
garlic cloves from above
2 tbsp butter
Peel the sweet potatoes and potatoes. Cut into evenly sized chunks, place in a pot, cover with water and boil until soft (done when a knife will easily pierce the flesh). Drain and return to the pot. Add the soft garlic cloves, 2 tbsp of butter and season with salt. Using a potato masher, get out all your aggression and mash until smooth.