Friday, January 1, 2010

Pot Roast on a Bed of Yams

Adapted from

   4 bacon strips, sliced into 1" pieces
   2 lb boneless beef chuck roast
   2 lb yams, peeled and cut into large pieces (you can also substitute carrots or squash)
   16oz jar of salsa
   1 cup chicken stock or water
   1 Tbsp sea salt
   1 Tbsp black pepper

You can use a crockpot or a dutch oven for this recipe; I used a crockpot.
If using a dutch oven, steps 1 – 6 can be done in the dutch oven, then
covered and transferred to a preheated 325˚F for approximately
4.5 hours.

  1. In a large skillet over medium heat, add bacon and cook until browned and rendered.
  2. Season the roast with salt and pepper. Add the roast to the heated skillet and brown, about 5 minutes. Turn the roast over and brown the other side, another 5 minutes.
  3. Remove the roast from the skillet and transfer to crockpot. Add yams to the skillet and toss in fat, to coat.
  4. Transfer yams to crockpot, lifting roast to set on top of the yams.
  5. Top the roast with salsa and stock (or water).
  6. Cook in crockpot on low for 9 hours or until roast is fork tender and easily pulls apart. (Cooking time will vary depending on the size of your roast and crock pot temperature.)
  7. Using a slotted spoon, transfer roast and yams to a serving platter or plates. Garnish with the reserved salsa.

    Yams will be very soft, I usually fork mash them prior to eating.

No comments:

Post a Comment