These past two weeks have been all about family, friends and, of course, food. M and I have been entertaining, and entertained. We have been trying to eat mindfully all the while and I think we did a pretty good job! No major derailments this holiday season!
Last week my Mama came down from Vermont to visit for a few days. M2 was hunting in Gloucester, and my sister, Lil’Nic lives nearby, so we decided to have a family dinner at our house! It was the first time I’ve ever really cooked for my whole family (other than canned clam chowder in bread bowls and chicken fajitas when I was like, 10). I wanted to make something delicious, hearty and grounding so I turned to my trusty slow cooker and whipped up some pot roast with root veggies!
Pot Roast with Root Vegetables ( a la Martha Stewart)
3lb beef chuck roast
2 tsp arrowroot
2 medium onions
2 Tbsp Worcestershire sauce
Coarse sea salt and pepper
First, I chopped the onions into quarters and the carrots and parsnips into thirds. I’ve never cooked with parsnips before! I thought they would be a great, rooty addition to this dish. I put 2 tsp of arrowroot (substituted for cornstarch) into the slow cooker with two tablespoons of cold water and mixed until milky.
I set the temperature to Low and let the roast cook for 10 hours.
While the roast was cooking, I attempted to make some gluten-free snickerdoodles for dessert. I’m pretty sure these are my mom’s favorite cookie. I used a recipe from Martha Stewart’s Cookie Cookbook. I might be obsessed with Martha…
I should have heeded Martha’s warning to space the cookies far apart…because they all melded together in the oven. I was able to separate them after they cooled, so that they at least looked like square cookies.
After 10 hours the pot roast was done!
What foods are you eating to keep you warm this winter?