Happy New Years everyone! I hope you had a great 2009, and here’s to a truly awesome new year and decade!
After looking through the archives, I’ve found the primary reason for my weight gain since the wedding in May: this blog doesn’t have much “skinny” food anymore! So, I’m really going to strive to bring back the “skinny” recipes to this blog, since this blog’s title, after all, is Skinny Food by Amy. While I’m gonna miss the cheesecake and candy, I think I need to go back to the reason that I started this blog: to lose weight and still enjoy food. I hope you all enjoy the journey!
Now, here comes a not-so-skinny recipe…sorry folks!
My husband and I have enjoyed the Cooking Light recipe for pot roast for a while now. I was curious to see what else is out there, though. So, I found this pot roast recipe on Epicurious that involves the ever-so-famous bacon! I was pretty excited to get away from turkey bacon for a day, so I bought some thick cut smoked bacon at the store for this recipe. I totally forgot how much grease is in real bacon…whoa. Needless to say, this recipe won’t be a regular in our diets, but it was a yummy indulgence. Bacon really does make everything better, trust me!
Pot RoastSource: adapted from Bon Appetit
Ingredients:
2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 3-pound boneless rump roast
6 ounces thick cut bacon, sliced into 1/2 inch pieces
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium potatoes, peeled, cut into 1-inch cubes
Directions:
Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef. Cut 6 slits in beef and insert a clove of garlic in each slit.
Cook bacon in a dutch oven over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, remainder of garlic, and bay leaves around beef.
Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots and potatoes to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce and remove bay leaves. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.
