8 Spice Pot Roast with Roasted Vegetables ans Garlic Fingerling Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients5 to 6 pound boneless chuck or rump roastFleur de sel, to season1/2 tablespoon coarse ground black peppercorns1/2 tablespoon coarse ground white peppercorns1/2 tablespoon coarse ground green peppercorns1/2 tablespoon coarse ground coriander1/2 tablespoon coarse ground cumin1 teaspoon coarse ground Szechwan peppercorns1/2 tablespoon ground cinnamon1/2 tablespoon chili flakes1/2 cup all-purpose flourCanola oil, to cook2 sliced onions6 cloves garlic, sliced5 thin slices ginger2 cups whole Roma tomatoes1 tablespoon sambal1 tablespoon brown sugar2 cups dry red wine2 zucchinis, roll cut2 bell peppers, large dice2 large carrots, peeled and roll cut1 pound button mushrooms, quarteredSalt and black pepper, to tasteGarlic Fingerling Potatoes, recipe followsEast-West Mustard, recipe followsGarlic Fingerling Potatoes:2 pounds fingerling potatoes, washed and scrubbed, skin on1/4 cup chopped garlic1/3 cup extra virgin olive oil1/2 cup chopped French parsleySalt and black pepper, to tasteEast-West Mustard:1 tablespoon mustard powder1 tablespoon wasabi powder1/2 tablespoon sugar4 tablespoons Dijon mustard
Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
Wine Suggestion: Ravenswood, Sangiacomo Merlot, Sonoma Valley, 1997
For the Garlic Fingerling Potatoes: Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
For the East West Mustard: Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.
Number of Servings: 10
Recipe submitted by SparkPeople user JOCHEBED1.
Wine Suggestion: Ravenswood, Sangiacomo Merlot, Sonoma Valley, 1997
For the Garlic Fingerling Potatoes: Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
For the East West Mustard: Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.
Number of Servings: 10
Recipe submitted by SparkPeople user JOCHEBED1.
Nutritional Info Amount Per Serving
- Calories: 527.0
- Total Fat: 15.8 g
- Cholesterol: 136.1 mg
- Sodium: 323.8 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 5.2 g
- Protein: 54.1 g
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