I am just too excited to tell you about this recipe! Its one recipe with which you can make 3 other delicious (and quick) week-night dinners.
My friend Richard and I talk about food quite often. In fact that is mostly what we discuss when not discussing work. So last week he tells me about this website with recipes that are targeted towards busy families. The recipe collection is called Cuisine futée – Parents Pressés (link at the end). Translated this basically means “clever cuisine – parents in a rush”. Anyway, he particularly loved this recipe for Chuck roast or Pot-Roast (Rôti de palette de boeuf) saying, “it was so good & so easy….You just place the roast(s) on a bunch of sliced onion, dress it with dijon etc…and its done!”
Then he drops the bomb on me… The site also provides recipes for 3 other super-quick dinners you can make using the leftovers which sound even more delicious than the roast!
‘Leftovers’, sounds dull, boring, bland, dry… but it doesn’t have to be just re-heating what you already ate the day before; you can reinvent it. Ingenious! Of course, we all know we can use leftovers in different ways but its nice to have something concrete to execute, right? So now you have 3:
-Over-the-top Pappardelle pasta with shredded beef , peas and parmesan cheese
-Comforting Beef and Barley soup
-Instant-gratification Roast Beef sandwiches on a soft bun with Jarlsburg cheese, curly lettuce and dijon mustard
The the prospect of making these is probably making you hungry. 😉 My mouth is watering or “I am salavating! ” That expression always reminds me of my father and aunt Melina because whenever we talk about food, one of us always says “Ok stop! I’m salavating!” and then we laugh.
So obviously, upon hearing about all this, I was unreasonably excited. Unreasonable from the point of view of a normal person. I thought about it for days, when to make it, which variation would I try and so on. It could not have been more perfect for my blog.
This is what I live for, people!
So I tried the 3 variations this past week and I was in a rush incidentally lol. Let me tell you, their claims were true. They were all super delicious and super-quick to prepare. Your family will most certainly love all of these.
Thank you, Richard!
The Clever Pot Roast
Prep-time: 10 minutes
Cook time: 3 hours
I know the roast takes time to cook but its meant to be made on a Sunday so that the leftovers can be prepared during the week.
Alternate recipe: Scroll down for easy Slow-Cooker instructions
Only 287 Calories per serving
3 Red onions sliced into rounds (about 1/4 inch thick)
3 kg (6 pounds) Chuck Roast Beef ( Rôti de palette) Thick, hard fat trimmed
2 Tbsp Dijon mustard
2 Tbsp Water
2 Tbsp Herbes de Provence
1 Tbsp Worcestershire sauce
1 Tbsp Steak spices (ex: Montreal steak spice)
Cover the bottom of your roasting pan with your sliced onion rounds and place the roast overtop.
In a small bowl combine the rest of the ingredients and brush over the roast.
Cover with aluminum foil and cook at 350° F for 3 hours to 3 hours and 30 minutes, or until meat is tender enough to pull apart with a fork.
Serve with potatoes any style, and favorite greens. I made delicious, buttery mashed potatoes.
Important: Make sure to keep leftovers and drippings (liquid) for the following recipes.
Slow-cooker version: Good news for those who have a slow-cooker! Just prepare as directed but add 1/2 cup to 1 cup of beef or chicken broth.
Cook on LOW for 8 hrs.
Its just as delicious as the original recipe.
Over-the-top Pappardelle pasta -with shredded beef ,baby peas and parmesan cheese
Prep-time: 10 minutes
Cook-time: 15 minutes
250g of Pappardelle pasta (or any wide long noodle)
1 tsp Butter
1 tsp Olive oil
Maximum 2 Cups Frozen small mixed vegetables. I mostly used peas and a small amount of other mixed vegetables like ‘melange à spagetti” which is used in the next recipe as well. See below.
2 tsp of corn starch
1 + 1/2 cups (375 ml) Beef stock or a combination of liquid from the pan and beef stock.
1 + 1/2 cups (375 ml) Leftover shredded beef
Freshly ground pepper, to taste.
Freshly grated Parmesan Cheese ( Parmigiano Reggiano)
Cook pasta as directed, strain and set aside.
In a non-stick pan, heat butter and olive oil over medium-high heat.
Add vegetables and cook until tender.
In a bowl dissolve corn starch into the beef stock with a whisk. If desired you can use the juices from the roasting pan, and simply add the store bought stock to complete as needed.
Add stock to the pan and add the shredded beef and simmer until thickened.
Add your cooked Pappardelle and combine.
Divide into bowls and add desired (copious) amount of parmesan cheese.
Comforting Beef and Barley Soup
Prep-time 10 minutes
Cook-time 35 minutes
4 cups of beef stock (store-bought, low sodium)
4 cups water
3 cups – small frozen vegetables “melange a spagetti” (carrot, onion, celery, peppers)
1 cup – pearled barley
1 can (28 oz) of diced tomatoes in juice
2 cups of shredded beef from your roast
Salt and Pepper
In a large pot, combine stock , water, vegetables and barley.
Bring to a boil then reduce to medium heat and simmer for 30 minutes or until soup is at the desired consistency and barley is tender.
Add diced tomato and shredded beef, continuing to cook for another 5 minutes.
Add freshly ground pepper and salt.
To loosen the broth , if its too thick, just add more stock.
Keeps 1 week in the refrigerator and 3 months in the freezer.
Frozen diced vegetables really make it quick; they are already washed and diced for you.
Barley has 6 times more fiber than rice and we all need more fiber in our lives. 🙂
Instant-gratificationRoast Beef Sandwiches
Dress a soft braided egg-bun with Dijon mustard, curly lettuce, Jarlsberg cheese , onions from the roasting pan and the shredded beef.
I bought my egg buns at Yagel Bagel 3815, boul Saint-Jean, Dollard-des-Ormeaux, QC H9G 1X2. They are baked fresh daily there. They also sell them at Metro and probably the larger grocery stores, usually found in or around the Kosher section. You can always use a regular soft bun but the egg bread is just so much better. Its ever so slightly sweet and goes especially well with the dijon.
Warm or cold, for lunch or quick dinner, it’ll be delicious.
Enjoy & Thanks for reading!