Homestyle Pot Roast, Creamy Mashed Potatoes, Roasted Asparagus and Viva Las Vegas
Yeah, yeah, I know, wouldn’t Shrimp Cocktails — an homage to the 99 cent version on the old Vegas strip that I’ve shamelessly visited on a few late-nights (or was it early morning?) occasions — be more appropriate with the 1964 Viva Las Vegas staring Elvis Presley and Ann Margret? Well no, because this week’s theme is ELIVS to celebrate the singer’s 75th birthday a week ago today. I’m a huge Elvis Presley fan which is why my mom gifted me the cookbook Are You Hungry Tonight? Elvis’ Favorite Recipes. I also wanted to mix this along with a new Christmas present, my first Pressure Cooker!
It was kind of tough picking out which Elvis flick to watch but in the end it was Ann-Margaret who won out. I adore her in the movie from the styling to the hair to the way she makes Elvis crazy, something I imagine a lot of women attempted. I think they are one of the best screen couples because their chemistry is just explosive. My spitfire Grandma (see THIS picture to know what I mean) met the King once, back when he just started out and was touring with Johnny Cash. My Grandma went to the show and there he was standing under a tree selling his own 8x10s. She bought one, he signed it to her and in one version of the story he kissed her on the cheek. I’m not sure if that’s true — I’ll have to ask but it wouldn’t surprise me…
Homestyle Pot Roast
Ingredients:
These are listed as they are in the book,
I cut it in 1/2 and the total grocery bill was $20.
*’s are things I added or changed
3 pounds beef chuck, tied for pot roasting
*I just bought beef stew chuck
1 tablespoon flour
*I added garlic smashed
*I added fresh rosemary
2 tablespoons corn oil
4 onions, coarsely chopped
*I added some left over celery
*I added red wine.. muhaaaa
1 cup beef stock
1 cup canned crushed tomatoes
salt and pepper to taste
1/2 teaspoon dried red chili flakes
*I added carrots
Sides:
1 pound asparagus
olive oil
potatoes
cream
butter
salt and pepper to taste
*I rubbed the meat with smashed garlic and added fresh chopped rosemary.
Dredge the chuck roast in the flour. In a large, heavy pot heat the oil. Put the roast in the pan and sear it on all side. Remove the meat from the pan and set aside.
*With the onions I used some celery I had laying around.
Add the onions to the pan and cook, stirring frequently, until they are soft. If they begin to stick before they are cooked, add a little water.
*I deglaze the pan with red wine. Why not.
Return the meat to the pan. Pour in the beef stock and the crushed tomatoes. Add the salt, pepper, and dried chili flakes. Bring to a boil, cover the pan, reduce the heat to low and simmer the pot roast until it is tender, 2 to 3 hours.
*Here’s where we jumped the train tracks and took the speedway. I popped a cap on this meat and cooked it for 25 mins in the pressure cooker. Ok… it was scary. I couldn’t peek at progress and poke the meat or hand out samples like we were at a Costco. I did, however, take cover a couple times because I was afraid it was going to explode like in an episode of I Love Lucy… but no disasters, it was delicious!
*I also added some chopped carrots to the pressure cooker AFTER the meat was cooked for a mere 2 mins.
*For the sides I just roasted some asparagus with olive oil, salt and pepper in the oven at 350 until they looked good to me. I also made some creamy mashed potatoes by boiling them until soft and adding some cream and butter with salt and pepper to the smashing process. From the School of Grandma cooking: just keep tasting and adding until it is good, no measurements.
Serve with a lip curled and the assumption that this is a song-along- Dinner & A Movie.