In light of Tricia's recent post on coconuts.... presenting.... a dish using COCONUT MILK! Sure to please Crossfitters/non-believers alike, and perfect for this cold weather!
Super Steph's Scrumptious Shoulder Roast:
Prep time: 10 minutes, Cook time: 3-4 hours
Ingredients:
1-3 lbs. of shoulder pot roast (or just your favorite cut of cow)
10 whole garlic cloves
1 yellow onion, chopped/sliced
1 can of coconut milk (~16 oz.)
1 splash of red wine vinagarette (~ 2 tsps... more if you're feeling frisky)
1 tsp. of thyme
1 tsp. of rosemary
1 tsp. of parsley
Salt and pepper over the whole dish when it's all put together
Optional: carrots (I don't particularly like cooked carrots, but I know they're sort of a staple with pot roast)
Combine all ingredients into a pan, stove top. I like to put the onion, garlic, and seasoning directly on the meat and then pour the coconut milk over the entire dish. I like to refill the can of coconut milk about halfway and swish out the remaining contents for some added liquid. Cover and cook on medium heat for ~30 minutes, stirring occasionally. Then reduce to "low" heat setting and keep covered for 1 hour. Flip the meat over and then simmer on low heat for another 1.5 hours or so. You can't go wrong on cook time with this-- the longer, the better! But it's good to go after 3 hours.
Serve with some greens (my favorite is a brocoli/cauliflower stir fry cooked with coconut oil, or asparagus drizzled with free-range butter) and enjoy! This is, obviously, an awesome recipe for the crock pot but I just use what I've got. Feel free to experiment and get creative-- you can't go wrong with any of your favorite spices on a big hunk of meat, but this is just the concoction that I've fine-tuned and like the best.
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