Page 31 - AAA Every Day – AAA Hudson Valley – September/October 2022

COMMUNITY BUZZ
The Fly Creek Cider Mill All-Time Favorite Beef Pot Roast Recipe
Beef Pot Roast
Makes 6 to 8 servings
Ingredients
2 tablespoons canola oil
1 (6-pound) beef rump roast
Salt and pepper, to taste, divided
1 cup low-sodium, nonfat beef broth
1 cup cold water
1⁄2 cup dry red wine
1⁄2 cup apple cider
2 tablespoons tomato paste
2 large carrots, peeled and coarsely chopped 1 large onion, peeled and coarsely chopped
1 large tart apple, quartered
2 bay leaves
1 teaspoon dried thyme
1⁄2 teaspoon dried marjoram
1 tablespoon cornstarch (optional)
18 pearl onions, trimmed and peeled (optional) 18 baby carrots, trimmed and peeled (optional) 18 tiny new potatoes (optional)
1 1⁄2 cups frozen petite peas, thawed (optional)
Directions
1. Heat the oil in a Dutch oven over medium heat. Season the roast with salt and pepper and place it into the hot pan. Sear, turning occasionally, for 7 minutes, or until all sides are nicely browned. Remove the meat from the pan and drain off the fat. Carefully wipe the pan clean with a paper towel.
2. Return the meat to the Dutch oven over medium-high heat. Add the broth, water, wine, cider and tomato paste; stir to blend well. Add the carrots, onion and apple,
pushing them around in the liquid to evenly distribute. Add the bay leaves, thyme, marjoram, salt and pepper and bring to a boil. Lower the heat to a bare simmer, cover and cook for 2 hours or until the meat is almost fork tender. Or, if you are not going to add the optional vegetables to the roast, continue to cook for another 30 minutes or until the meat is fork tender.
3. Remove the meat from the cooking liquid and set it aside. Skim off the excess fat from the cooking liquid. Strain the liquid through a fine mesh sieve, pressing against the solids to extract as much of the liquid as possible. Discard the solids.
4. Return the meat and the strained liquid to the Dutch oven over medium heat. If not adding the optional vegetables and the gravy needs thickening, combine the cornstarch with 2 tablespoons cold water in a small mixing bowl and, stirring constantly, drizzle it into the gravy. Cook for 5 minutes to eliminate the starchy taste. Season with additional salt and pepper, if necessary.
5. Transfer the meat to a cutting board and cut it into slices 1⁄4-inch- thick. Neatly arrange on a serving platter, spoon the gravy over the top and serve with extra gravy on the side.
6. If adding the optional vegetables, add the onions, carrots and potatoes once the meat and strained liquid have been returned to the heat. Cook for 15 minutes or until tender. Add the peas and cook for an additional five minutes.
7. If the gravy is not thick enough, remove the meat and vegetables to a serving platter and tent lightly with aluminum foil. Combine the cornstarch with 2 tablespoons cold water in a small mixing bowl and, stirring constantly, drizzle it into the gravy. Cook for 5 minutes to eliminate the starchy taste.
8. Cut the meat as directed when serving without the vegetables and serve as above.
Fly Creek Cider Mill is located in Fly Creek, New York. Around since 1958, the cider mill continues to use the old-fashioned pressing method. Guests 21 and older also can enjoy apple wines and hard ciders from the winery. Fly Creek Cider Mill is a AAA Staff pick for Fall Favorites. Learn more at AAA.com/RoadTripReady.
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