Last night was one of those nights when I wanted to lick my supper plate. I don’t mean to boast, but I cooked one heck of a good meal!
It started with a pork roast, purchased mainly because we wanted something we could throw in the slow cooker. It was brewing day at our house, and by the time Bryan and Matt get done, there’s little time to throw something together for supper. Advance preparation is key at our house on Sundays.
But instead of just throwing the roast in the slow cooker with some potatoes and carrots — my usual roast strategy — I decided to spice it up a bit. I basically used the rub from the Slow Cooker Southwestern Beef (blog of 1-25-11): a mixture of chili powder, cumin, coriander and salt, adding a bit of lemon pepper and dried basil for further flavor enhancement. I browned the roast on all sides in a bit of olive oil and put it in the slow cooker. Then I sliced up some onions, threw them in the pan and deglazed it with some beer fortified with a bit of powdered beef stock. That mixture went over the top of the roast, which then cooked on low for a good 7 hours.
By the time the roast was done cooking, there was a lot of liquid in the pot, so I mixed a bit more beer with some cornstarch and whisked it in to thicken into a sauce. (Yes, I know that a lot of the liquid was fat, but it was so good! I will remove the fat when I eat the leftovers, though.)
To serve with the roast, I quartered some baby Yukon gold potatoes and tossed them with a mixture of olive oil, a bit of the fat/sauce from the pork, a sprinkle of chili powder and salt and pepper. They roasted on a foil-lined pan for about 40 minutes at 400 degrees until browned and crunchy on the outside. They were yummy dipped in the pork sauce. For a vegetable, I roasted some asparagus tossed in olive oil with a sprinkle of lemon pepper; 15 minutes at 400.
I can’t wait to go home and eat the leftovers for lunch. I might be tempted to lick my plate again.