Sunday, January 6, 2013

Cider-Whiskey Pot Roast


2 large gold potatoes, chopped
3 medium carrots, chopped
1/2 c chopped cabbage
1/2 c mushrooms
2.5 lb pot roast
1/2 c Jameson Irish Whiskey
1 c apple cider
1 tbsp finely chopped ginger
flour
cinnamon

Spread the potatoes on the bottom of a crock pot.  Layer the carrots on top, then the cabbage, then the ginger.  Coat the roast with flour and cinnamon, then place it on top of the vegetables.  Scatter the mushrooms around the roast.  Mix the cider and whiskey and pour it over the roast.  
Cook on high for 7 hours.

When done, shred the roast to be used in various dishes throughout the week. 
I think it will make a nice pulled-beef sandwich.  
I think I will also use some of it for home-made lo mein later this week.





Here's tomorrow's lunch.



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