Grandma's Pot Roast
What is your farmer eating this week?
With all the cold lately, I have been craving some southern comfort food...and maybe a little Southern Comfort ;)
Tonight's Dinner: Grandma's Pot Roast with braised lacinato kale, red meat radishes, glazed baby carrots, and homemade yeast bread and butter. This is Farmer Brent's all-time favorite! Not a surprise for those who know him...he is a true Appalachian Meat 'n' 'Taters man.
I love this meal because it is so simple! First thing in the morning, salt and pepper a 3 pound shoulder roast from Clear Creek Cattle Co. or Hickory Nut Gap Farms (both available through Bearwallow Valley Farms). Sear every side of the roast on medium-high heat.
While the roast is searing, mix 1 can of cream of mushroom soup with 1 packet of dry french onion soup mix, mix in the crockpot, and place shoulder roast on top. Wash and trim radishes and place whole in crockpot
(TIP: Radishes are a fantastic low-carb substitution for potatoes! Loaded with Calcium, Magnesium, and other nutrients without all the carbs! A great option for those on the Keto Diet or those with Diabetes.)
(TIP: Radishes are a fantastic low-carb substitution for potatoes! Loaded with Calcium, Magnesium, and other nutrients without all the carbs! A great option for those on the Keto Diet or those with Diabetes.)
Cook on low for 8 hours
Right before you take the roast out, wash kale and chop kale.
Drizzle with Oreno Hellenic Ladi Extra Virgin Olive Oil (Available at Bearwallow Valley Farms), garlic power, salt and pepper. and add 1/2 c. chicken stock.
Simmer for about 15 minutes on medium-low.
Lacinato Kale, also known as Dino Kale, is much more tender than traditional kale with a fine, buttery texture it goes well with any dish, fresh or cooked.
ENJOY!
What is your favorite cold-weather comfort food?