When the cold sets in, living in the mid-west there seems to be this need for warm, hardy comfort food. Oven baked casseroles (or, depending on what part of the mid-west region you live in, “hot dish”), squash (with lots of butter), Etc… but don’t forget the most loved comfort food of all, the classic pot roast. You know what I’m talking about, mashed potatoes and gravy, carrots, and the the ingredient that keeps the cold off our bones, the roast! I’m talking about a 3 to 4 pound healthy cut of beef, slow cooked for five to seven hours, to the point that it is falling apart off the bone and melts in your mouth.
When the need for this comfort food calls your name, it is straight down to the freezer you go, to take inventory of your roasts. As you dig past the chicken legs and pork chops, smoked hams and various cuts of lamb, and finally past the ground beef, there it is, the magnificent arm roast you have been saving all summer and fall, specifically for this very crucial moment. And when you spot it, there almost seems to be a wave of warmth that hits you. Just knowing what’s to come in the next 48 hours (don’t forget thaw time) makes everything okay.
Beef Arm Roast with Garlic Mashed Potatoes and Lemon Dill Carrots
Beef arm roast – or cut of your choice (2-4 lbs)
Yellow onion (1 large)
Carrots (3 large)
Rosemary (2 Sprigs)
Sage leaves (3 large)
Water (2 cups)
Garlic Mashed Potatoes
Potatoes – about 2 pounds (2:1 red/gold)
Garlic (8-10 cloves)
Butter (3/4 stick)
Sour Cream (1/3 cup)
Lemon Dill Carrots
Carrots (1.5 lbs)
Butter (1.5 tbsp)
Dill (1/2 tsp)
Lemon (2 tbsp – fresh squeezed)
Now, with this dish, first thing’s first, the beautiful cut of beef. I like to dry age the arm roast in the fridge a couple days ahead of preparing this dish. Remove roast from fridge and bring to room temperature. Preheat a heavy bottom skillet to a very high temperature (bring the pan up to temp slowly, on medium-high heat. let the heat really set into pan core), salt and pepper the meat on both sides.
Now comes the fun part, searing the roast! Place the meat in the (very hot) skillet and watch the magic happen. You should instantly hear the sizzle in the pan, the smoke should start to billow from the corners of the meat immediately.
Sear each side for about 2-3 minutes, so the meat has a nice blackened sear.
Sear each of the edges as well – for about a minute on each edge.
That was fun!
(Once meat is removed from pan, deglaze pan with water and add liquid to slow cooker)
Once all sides of the meat are seared, place in the bottom of the slow cooker. Add onion, carrots, rosemary, sage.
Add the water – making sure it covers the meat (if small parts of the meat are above the water, that’s OK).
Cover and cook on high for about 1-1.5 hours or until the liquid is simmering. Once the liquid is simmering turn the temperature to medium and cook for another 3-4 hours.
And now for the starch. Cut the golds in half. Boil both types of potatoes until soft.
Add garlic and butter into small skillet, cook on med-high heat until garlic is roasted. (garlic should have small blackened spots)
Drain Potatoes, return to pan, mash lightly, add butter, sour cream, milk, salt and pepper. Mash some more.
Add in roasted garlic. Mash some more…
Prepare a roux, and using the juices from the slow cooked roast mix together a gravy.
Lightly boil fresh cut carrots to al dente. Add butter, lemon, dill, and salt & pepper to taste.
And there you have it, a plate full of goodness to warm your bones…!
And don’t for get to buy your beef from here:
The Bouressa Family Farm
N3775 Ritchie Rd
New London, WI 54961