Friday night I decided to make some comfort food and had Aiden help me. We made my perfect pot roast, whipped cauliflower and marinated mushrooms. I made the pot roast as I have posted before, maybe with a slight variation, but here goes. (Pictures below)
Perfect Pot Roast – Sear the large roast in a blazing hot cast iron pan, with a little olive oil, garlic salt, salt and pepper. Also 6 cloves of garlic. Just get each side of the roast seared. Then place in warmed up crock pot, add the garlic cloves as well along with 1 tbsp of olive oil. Add a 20oz bottle of Coke (or Coke Zero, as I did) and 20 oz of water. Add a packet of Lipton onion soup and 1/2 a chopped onion. Cook on high for 4-6 hours until meat easily falls apart with a fork.
Whipped Cauliflower – boil until tender in water with a little salt and olive oil. Drain all water, mash add garlic with parsley salt and 1/3 cup of shredded Parmesan cheese. (Pictures below)
Marinated Mushrooms – rinse mushrooms well. (I use water and white vinegar to clean them) then get a frying pan hot with 2 tbsp of butter, add the mushrooms, then add about 1/3 cup of Balsamic vinegar and 1/2 cup of Au Jus from the roast. Cook on med-high heat until all the liquid reduces. (Pictures below)
Aiden was able to easily help with washing, mashing, stirring and tasting. Yum! He ate three plates, even the mushrooms!
Right in the crock pot
Mushrooms early on
Roast is done
Mushrooms are done
Ready to serve! So good!