Pot Roast with Kimchi

Adapted from the Washington Post Food Section, Feb 2018

Taste tested and approved by former SFDC board co-chair, Ibti Vincent.

Ingredients

• One 2-pound boneless chuck roast (we got ours from Snail of Approval award winning farm, Smith Meadows, at the Dupont farmers market)

• 1 1/2 tsp salt and 1/2 tsp or so of freshly ground black pepper

• A generous glug (2 TBSP?) of olive oil

• One 12-ounce tub of cabbage kim chi (we used some from Number One Sons, another Snail-winning purveyor at the Dupont market)

• 1/2 cup apple cider (the non-boozy kind, available at any farmers market)

• 2 pounds of sweet potatoes (you guessed it, from the farmers market), scrubbed and cut into large-bite chunks

Directions

Preheat the oven to 300F. Pat the meat dry and season with salt and pepper.

Heat the oil in a deep cast iron skillet until it shimmers, and sear the roast on all sides until browned. This takes about 10 minutes total.

Move the meat to a plate, then add kim chi and cider to the pan and bring to a boil, scraping any delicious meat bits from the bottom of the pan. Nestle the roast back on top, cover tightly with an ovenproof lid (or tinfoil) and bake for 90 minutes.

Uncover the pan, flip the meat over, and tuck the sweet potatoes around the edges of the pan. Re-cover and cook an additional 90 minutes, until beef and sweet potatoes are quite tender.

Scoop out servings -- you may need, oh, a butter knife to cut the meat -- onto plates or shallow bowls, being sure to top meat and potatoes with the delectable kim chi sauce on the bottom of the pan.

This recipe serves 4... or two people with the most anticipated leftovers ever.