The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
I get asked to review cookbooks every now and again.
Some I will choose to not review, because while “Things I Learned To Make In College” sounds appealing, it really isn’t a good fit for my family or the peeps who read Kansas City Mamas.
So when I was given the chance to review The New Sonoma Cookbook, I jumped up and down.
At first I was excited because it said “Sonoma” and in my mind that meant “wine country”. And “wine country” equates to happiness for me.
But after I got the review copy, I was ecstatic to find a treasure trove of healthy, tasty, and easy to find ingredient recipes. Bigger bonus…a full-on section devoted to all things cow.
I know that a section devoted to all things cow might seem silly, but I can’t tell you the number of cookbooks I own that have over 25 recipes for seafood (which Hubs won’t eat) or pork (which I don’t like very well) and only four recipes for cow. (Which we both love because we are from Nebraska and it is in our DNA.)
It also had a LARGE variety of vegetarian recipes – which made me equally excited – because I love a good couscous recipe as much as the next foodie.
And since Rump Roast is on sale as part of the Price Chopper Deals this week, I thought I would share the Braised Pot Roast recipe from The New Sonoma Cookbook with you.
Braised Pot Roast
Ingredients
3 lbs of beef rump roast or top round
1 tablespoon extra virgin olive oil
2 cups onions, diced
1 cup celery, diced
1 cup carrots, diced
1 cup mushrooms, sliced 1/6 inch thick (optional)
3 cloves of garlic
1 tablespoon parika
1 teaspoon dried mustard
1 tablespoon thyme, chopped
1 15 oz. can of tomatoes, diced
1 cup red wine (or more to drink)
1 cup low-sodium chicken stock
1 tablespoon soy sauce
1 teaspoon lemon zest
1 tablespoon parsley, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Directions
1. Season meat with salt and pepper.
2. Heat a large non-stick (or cast iron skillet) over medium-high heat. Add olive oil and meat. Sear meat on all sides until nicely brown. Remove from pan and place in crockpot.
3. Add onions, celery, and carrots to pan and saute for five minutes. Add mushrooms and turn heat to high to brown. Add garlic and spices and cook till aromatic. Add tomatoes and red wine and reduce by half. Add chicken stock and bring to a boil. Turn off and pour over meat in crockpot.
4. Turn crockpot on low, cover and cook for six hours or until meat is tender.
5. Remove meat from crockpot and let sit for five to seven minutes. Slice and place on serving dish. Degrease the sauce and adjust seasoning with salt, pepper, and lemon zest. Pour sauce over meat and serve immediately.
What about you? What is your favorite crockpot roast recipe? Share it with us via the comments or on the Kansas City Mamas Facebook Page.
Thanks for the write up
Connie
making this for dinner tonight, reducing the wine/tomatoes currently… the house smells DELICIOUS!
thanks for sharing!