WPSU / Local Food Journey

Local Food Journey

arugula, asparagus, beets, broccoli, cabbage, carrots, chard, corn, fava beans, garlic scapes, kale, lettuce, mushrooms, oregano, parsley, radishes, rhubarb, scallions, spinach, squash, strawberries, thyme, tomatoes, zucchini

Garlic lover? Then try this garlic pot roast recipe…

Posted by James Sechrengost on 09/23, 2013 at 07:29 AM

Garlic lover? Then try this garlic pot roast recipe…

With the closing of the recent Garlic Festival in Pocono I was reminded of the many festivals I attended in Gilroy in SoCal. Now I am a garlic lover, not to the extreme I like garlic ice cream, but I do love the pungent little relative to the onion. What you didnâ€™t know that PA had their own Garlic Festival? Check them out at http://www.poconogarlic.com/. We used to load up a van and head to the Gilroy Garlic Festival every year. You could smell the festival miles before you ever got there. Being the foodie I am I headed straight to the food booths. There was always some new and unique recipe I could pick up there.

Now I love putting cloves of garlic in olive oil to make garlic oil. Roasting cloves in the oven drizzled with olive oil and making a paste from the result for garlic bread. Ok I admit it I just love garlic. I have included a recipe for Garlic Pot Roast. Now donâ€™t be afraid of the amount of garlic. The garlic mellows quite a bit due to the long cooking process.

Here’s the recipe:

Ingredients

- 2 Â½-3 lbs. beef chuck roast, trimmed no bone
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium onions, thinly sliced
- 24 garlic cloves, finely minced
- 2 beef bouillon cubes or use beef base. I prefer the beef base as it seems to have a deeper richer beef flavor.
- 1/2 cup hot water
- 8 ounces lager beer (you can omit this if you wish, just add more water and beef bouillon/base)
- 3 tablespoons brown sugar (or less depending on how sweet you like it)
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- Cornstarch (dissolved in water, for gravy)

Instruction

- In a large skillet, heat 1 tablespoon of the oil and brown roast on all sides, seasoning with salt and pepper.
- Remove to a platter and keep warm.
- Add the remaining tbsp. of oil to the pan and add the onions, cook until they just start to soften then add the garlic.
- Cook until the onions are tender, a few minutes more.
- Add the bouillon cubes/beef base to the hot water and stir until dissolved.
- Add the broth mixture to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
- Pour mixture into the bottom of the crock pot.
- Place roast on top of liquid, cutting into pieces if it doesn’t lay flat.
- Set the crock pot on low and cook for 7-8 hours.
- Remove meat from crock pot and pour liquid into a pan on the stove.
- Heat to a boil, and make a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
- Serve gravy over meat with mashed potatoes or Parmesan noodles (egg noodles cooked per directions, butter, salt, pepper and grated Parmesan).

Tags: recipe | garlic | potroast |