We’ve been toying with the idea of launching a Community Cookbook for a while. We love knowing what make do with our meat, and are always eager for new recipes. We catch a few glimpses when you tag us with photos of your meals on Instagram. And we enjoy chatting about methods and dishes at our retail window in Stone Ridge.
Recently, a customer posted the following comment on our Facebook page that screamed community cookbook:
“I love that you guys post affordable meat pieces. I understand food deserts are a thing and people have different circumstances, but the argument that healthy, good food is too expensive never sat well with me. I made pot roast with root vegetable purée the other night and it probably came out to less than $5/serving- people always say that fast food is eaten because it’s cheaper than healthy, but I can eat a diet rich in meat and vegetables way cheaper than if I ate fast food- $5 worth of a dollar menu just isn’t filling me up, $5 of roast and veggies will.”
So of course we reached right out and asked for the recipe. Here it is in all its community cookbook glory. It’s from Steven Swyryt of Chester, New York. He usually shops at our Stone Ridge location. Thank you for sharing, Steven.
Steven’s Pot Roast with Root Vegetable Puree AKA Pot Roast Garbage
“A bit of a funny story about this,” says Steven. “When I was a kid, my mom was making pot roast and I was being a brat because I wanted to eat something else. I said, I don’t want that garbage!, but then proceeded to have two or three plates of it. We’ve been calling pot roast garbage ever since, although I don’t know if the name will catch on. This is a pretty low-carb version of pot roast, so the sauce isn’t thickened with flour and potatoes are omitted and replaced with parsnips and turnips (which I think taste much better, anyway).”