It snowed last night! I know a lot of people are sick and tired of the cold weather and I definitely get that, but when you wake up to a beautiful winter wonderland, it’s hard not to smile from ear to ear. It’s not a sledding kind of day. The snow was just a light dusting, but from where I sit at the kitchen table working away on the computer, it’s a nice change of scenery to look out and see a blanket of white over the back yard. Today’s recipe is a Honey Balsamic Pot Roast & Mashed Potatoes and Snap Peas. It definitely is a hearty one and it’s super easy because you can throw the majority of the Honey Balsamic Pot Roast & Mashed Potatoes and Snap Peas in a crockpot and walk away from it.
I haven’t used a crockpot in years, so this was a little outside of the box for me in not only the cooking method but also what I cooked. I did actually try a bite of the roast, and I have to say, it was really good. I’m still not all the way back on red meat, so a taste was all I needed. The mashed potatoes on the other hand, were tough to stay away from. A friend of mine told me to add just a little bit of mustard to potatoes the next time I made them and they’d be life changing. Well, she was right. Holy moses, were they good. When I say mustard, though, I mean either whole grain or dijon. I don’t think good ole, plain yellow mustard would work in this scenario. Definitely go for the fancy stuff when making the Honey Balsamic Pot Roast & Mashed Potatoes and Snap Peas. And make extras. Trust me, you’ll be glad you did.
Honey Balsamic Pot Roast with Mustard Mashed Potatoes and Snap PeasSERVES 4-6 PrintDownload
- 2-3 lbs chuck roast or rump roast
- 1/4 cup of honey
- 1/4 cup of balsamic
- 2/3 cup brown sugar
- 2 Tbsp of soy sauce
- 2 large cloves of garlic, smashed
- 1 1/2 cups beef broth
- 4 small potatoes
- 2 tsp dijon mustard
- 2 Tbsp of milk
- 1 Tbsp of butter
- 1 lbs snap peas
- salt and pepper to taste
- 1 tsp of cornstarch
- In a crock pot, combine the beef broth, honey, balsamic, soy sauce, brown sugar, smashed garlic cloves and 1 tsp of salt and pepper. Whisk together.
- Add the roast and cook on low for 6-8 hours.
- When the roast has about 30 minutes left, take about 1/2 cup of the liquid out of the crockpot and whisk in the cornstarch. Shred the meat in the crockpot and return the cornstarch mixture to let it thicken for another 20-30 minutes. This just creates a gravy for the beef.
- Wash and cut the potatoes into cubes. I left the skin on, but you can peel them if you prefer. Add to a pot of cold water with 1 tablespoon of salt (sounds like a lot, but it will help flavor the potatoes).
- Bring the potatoes up to a boil and cook for 10-15 minutes until they're fork tender.
- Drain the water from the pot. Add the milk, butter and dijon mustard. Smash the potatoes with a fork until they are smooth-ish. Taste to adjust the seasoning and add more salt and pepper if you like.
- Bring another pot of water to a boil adding about a teaspoon of salt. Cook the snap peas for about 2 minutes until they turn bright green.
- Drain the hot water and run cold water over them immediately to stop the cooking and help keep them crisp tender.
- Serve the pot roast over a scoop of smashed potatoes and top with the snap peas.