French Pot Roast over Noodles and Strawberry Shortcake

Everyone loves a good pot roast, right? Especially one that the meat just falls apart with the tiniest pressure from a fork... and then the comforting noodles, sauce and veggies that go along with the beef - I say... Yes Please! This version of pot roast is really comforting and I used whole wheat noodles to nest it into. And of course with this special meal, I had to make dessert which isn't too often that that happens around here. I was delighted to find both recipes in one of my Cookbooks (Cook This, Not That) and that they can be made in a somewhat healthier way without giving up lots of flavor. You can find the original recipes here: French Pot Roast & Strawberry Shortcake with Balsamic.

Here's my take on the dinner portion... this will make 4 servings.

ingredients
• 2 strips apple wood thick cut bacon, cut into 1/2" pieces
• 1/4 cup flour
• S&P
• 2 lb cubed chuck roast (beef)
• 1/2 bottle dry red wine (I used Sepia Reserva Carmenere)
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 fresh bay leaves
• 14.4 oz bag frozen pearl onions
• 8 oz baby Bella mushrooms, stems removed
• 1 cup frozen peas
• fresh parsley & chives, minced
• egg noodles
• croissants or other bread for mopping

directions
1. Add the bacon to a cold dutch oven then turn the stove to medium-high heat. Cook bacon until fat is rendered and crispy. Remove and let drain on a paper towel lined plate.
2. Combine the flour, salt (sea salt if you have it) and pepper in a sealable plastic bag. Working in batches add beef to bag, shake and repeat. Add the pieces of beef to hot pan and brown on all sides. Add the cooked meat to the slow cooker as you go.
3. Once all meat is browned, add 1 cup wine to dutch oven to deglaze and get the yummy bits off the bottom, scraping as you go. Pour this mixture over the beef in the crock pot along with rest of wine, broth, tomato paste, bay leaves and bacon.
4. Cook on high for 4 hours until the beef is tender and falls apart with little pressure from a fork. During last 30 minutes of cooking add onions and mushrooms. Right before serving add the peas and simmer to let them cook through. Discard bay leaves.
5. Cook a package of whole wheat egg noodles according to package directions and serve the pot roast on a bed of noodles in a shallow bowl. Garnish with fresh parsley and chives. Serve some croissant rolls on the side as well for mopping. YUMMMMM!

Now onto dessert...

Strawberry Shortcake with Balsamic
2 servings


ingredients
• 1 cup sliced strawberries
• 1/8 cup balsamic vinegar
• Pinch of freshly cracked black pepper
• 2 wedges angel food cake
• whipped cream (optional)

directions
1. Mix strawberries, vinegar and pepper and marinate for 10-15 minutes.
2. Heat a nonstick pan coated with non stick spray. Add the cake slices and cook until caramelized and toasted.
4. Top each cake slice with the strawberries, liquid and whipped cream if using.

Q did not like this dessert because he has a love/hate relationship with vinegar of any kind. He loves it when he can't taste it in a dish and hates it when he can smell it. So, unfortunately he didn't like this dish because all he could smell was vinegar. I loved it though - I was kinda on the fence while I was making it, I mean strawberries with vinegar and pepper? That sounds strange but it was very tasty.

Enjoy!