Cider Braised Pot Roast

Today's recipe comes from Chef David Wirebaugh of the Harvest Kitchen at Wichita's Hyatt Regency.

Cider Braised Pot Roast

Ingredients:
Pork Pot Roast
3 large carrots: large chop
½ tsp. Dried Tarragon
1 T. Garlic (minced)
1 large yellow onion: large dice
3 stalks celery: large chop
½ Gallon Apple Cider
Salt & Pepper

Directions:

1. Season pot roast with salt and pepper
2. Rub with Tarragon and garlic
3. Dredge roast in flour; sear all sides in olive oil
4. Place carrots, celery and onion in roasting pan: add cider
5. Rest pot roast on top of vegetables then cover with foil
6. Cook in 270 degree oven for 3 hours
7. Save the juice/drippings for Aus Jus

Pork Roast Au Jus

1. Remove solid pieces of fat from the top of the saved Pork Pot Roast drippings
2. In saucepan, melt fat and add an equal amount of flour to make a roux
3. Cook roux for 5 minutes
4. Meanwhile, in medium saucepan, heat pork roast juice until boiling: add roux in small amounts, whisking until desired thickness.
5. Season with salt and pepper

Roasted Root Vegetables

Ingredients:
3 Large Sweet Potatoes: Cut into thirds
3 Carrots: cleaned and cut into large chunks
3 Parsnips: cleaned and cut into large chunks
6 Red Potatoes: cleaned and cut in half
1 large sprig of fresh Rosemary: minced (or 1 tsp dried)
Salt and Pepper
Olive Oil

Directions:

1. Preheat oven to 375 degrees.
2. Toss vegetables with rosemary, salt, pepper and olive oil
3. Place on sheet pan (lined with foil) in single layer: roast until brown and tender, 40-50 minutes

Polenta Corn Cakes

Ingredients:
1 Cup Coarse Ground Polenta
1 tsp. Salt
4 Cups Chicken Stock (broth)
½ Cup Habanero Cheese: grated
½ Cup Cilantro: finely chopped

Directions:

1. In a large sauce pan combine polenta, salt and stock. Bring to boil, stirring constantly until thick.
2. Add cheese and cilantro
3. Pour into 2 oz. muffin tins (be sure to grease if they are not non-stick) to form: cool

When ready to serve:

1. Preheat oven to 350 degrees
2. Bake 10 minutes
3. Serve