Sunday Pot Roast excerpted from Comfort Food Essentials: Over 100 Delicious Recipes for All-Time Favorite Feel-Good Foods (Fox Chapel Publishing) Cozy Cookbook – Banana Bread, Mac and Cheese, Chicken Noodle Soup, Pizza, and More by Kim Wilcox. Photography by Chris Grove.
A delicious, down-home cookbook of all your favourite comfort foods!
- Over 100 recipes, some sweet and some savoury, for today’s most beloved, cozy, and nostalgic comfort foods.
- Breakfast ideas, lunch, dinner, dessert, side dishes, soups, breads, toppings, beverages, and more.
- Family-friendly favorites including banana bread, Christmas Eve chili, pizza, mac and cheese, chicken noodle soup, lasagna, and many more.
- Tried-and-true recipes from the author’s own restaurant and childhood, as well as a selection of offerings from other chefs.
- Author Kim Wilcox is the owner of It’s All So Yummy in Knoxville, Tennessee, author of The Great Book of Grilled Cheese, and her recipes also appeared in The Ultimate Spam Cookbook.
Grilled cheese and tomato soup. Meatloaf and mashed potatoes. Macaroni and cheese. Nothing beats a warm, cozy meal that feels like a hug, and Comfort Food Essentials is here to provide you with endless ideas for everyone’s favourite kind of food!
From breakfast, lunch, and dinner to sides, breads, desserts, and even toppings, this comfort food cookbook features over 100 hearty recipes the whole family is sure to love. These are dishes from the author’s own restaurant, as well as family recipes that she has tweaked over the years. She even features a chapter of the favorite comfort food recipes of her chef friends!
Packed with recipes like beef stew, meatloaf, chicken salad, sausage gravy, stuffed French toast, beans and rice, and so much more, each all-time favourite, down-home recipe is sure to warm your heart and soul as you gather around the table and dig in! Here is just a small sampling of the many recipes included in this book:
Breakfast:
- Upside-Down Pineapple Pancakes
- Baked Eggs Napoleon
- Banana Pancakes
Breads:
- Country Cornbread
- Savory Pull-Apart Bread
- Spiced Rum Fruitcake Pull-Apart Bread
Soups:
- Buffalo Chicken Chili with Cheese Crisps
- Cheesy Wild Rice and Mushroom Soup
- Old Fashioned Potato Soup
Sandwiches:
- Mexican BLT
- Pumpkin Butter Grilled Cheese
- Mac and Cheese Toasted Wrap
Childhood Comforts:
- Homemade Lasagna
- Scalloped Potatoes and Ham
- Taco Pizza
Main Dishes:
- Tomato Pie
- Sunday Pot Roast
- Open-Faced Sloppy Joes with Cornbread Waffles
- Pan-Seared Hot Honey Chicken Thighs
Deserts:
- Pineapple Chiffon Pie
- Whiskey Truffles
- Creme Brulee
- Homemade Triple Chocolate Ice Cream with Hot Fudge Dessert Topping
Beverages:
- Heart-Warming Hot Cocoa
- Friendship Tea
- Creamy Chocolate Malt
- Pumpkin Affogato
Special Chef Favorites:
- East Nashville Chicken & Dumplings by Dean Hitt
- Kimchi “Big Mac” with Gochujang Mayo by Brandon Frohne
- Hummingbird Cake by Tee Dedrick
- Cold Brew with Aggressive Strawberry Cold Foam by Amy and Adam Kennedy and Chad Greenor
And much more!
Also included is helpful information about the cooking utensils you will need to prepare the dishes, how to make ingredient substitutions, and time-honored cooking tips.
Author Kim Wilcox is the owner of the popular family-owned restaurant It’s All So Yummy in Knoxville, Tennessee. She is the author of The Great Book of Grilled Cheese and her recipes have also appeared in the wildly popular The Ultimate Spam (R) Cookbook.
Make delicious, comforting, warm recipes the whole family will love, with Comfort Food Essentials!
Sunday Pot Roast excerpted from Comfort Food Essentials: Over 100 Delicious Recipes for All-Time Favorite Feel-Good Foods (Fox Chapel Publishing) Cozy Cookbook – Banana Bread, Mac and Cheese, Chicken Noodle Soup, Pizza, and More by Kim Wilcox
Sunday Pot Roast
Makes 8 servings
Ingredients
- 5-lb. chuck or round roast
- 2 tsp. salt
- 1 tsp. black pepper
- 3 Tbsp. vegetable oil
- 4 garlic cloves, minced
- 2 cups beef broth
- 12 oz. beer
- ¼ cup Worcestershire sauce
- 2 Tbsp. liquid smoke
- 3 white or sweet onions
- 1 lb. carrots, cleaned and cut into chunks
- 2 lbs. red or Yukon Gold potatoes, cut into chunks
- 1 medium white onion, chopped
- 1 clove garlic, minced
- ½ cup flour
- 1 tsp. salt
- 2 cups chicken broth
Instructions
- Preheat the oven to 350 degrees F.
- Add the oil to a large Dutch oven over medium-high heat.
- Season each side of the roast with salt and pepper and place it in the hot oil. Sear it on every side for 3–4 minutes until browned. Remove the roast from the pan and set it aside.
- Add the garlic to the pot and sauté for 1 minute. Add the beef broth and beer and deglaze the pan. Add the roast back to the pot.
- Drizzle the Worcestershire sauce and liquid smoke over the roast. Place the vegetables in the pot around and on top of the roast.
- Put a lid or foil cover on the pot. Cook for 3–3½ hours or until the internal temperature is 205 degrees F and the meat shreds easily with a fork. Make sure that your vegetables are tender too.
- Plate your roast with the vegetables and enjoy.
Notes
Your sear will be best if you let your roast come to room temperature and pat it dry with a paper towel prior to seasoning it.
My favourite roast to use is a chuck roast, which always falls apart when it’s finished. If you want a better slicing roast, you can use a round roast.
You can also prepare this in a slow cooker by searing your roast and placing it with all the remaining ingredients in the pot and cooking on low for 8 hours.
Recipe reported with permission from Fox Chapel Publishing.