Americans love their beef and, throughout the years, they have perfected over 10,000 dishes containing this type of meat. With the help of immigrants established in New England, Pennsylvania, and New Orleans, pot roast has become one of the trendy foods served in restaurants or at family dinners.
Pairing pot roast could be a tricky quest since you want something that can balance the tender and juicy taste of meat and not replace it. Luckily, there are still plenty of delicious alternatives and if you’re running out of ideas, here are some easy-to-cook recipes.
We start our culinary journey with some side dishes that are not only delicious but also nutritious and easy to prepare. Whether we talk about simple salads or roasted potatoes, here are some of the best pairing foods for pot roast.
Mixed green salad
For those who want to look after their diets and limit their number of calories, a simple and fresh salad goes perfectly with all types of meat, from chicken to beef, pork or lamb.
If you’re a fan of the fancy Italian cuisine, all you need for your pot roast is lettuce, sliced pears, some Gorgonzola cheese cubes, nuts, and a simple vinaigrette made with extra virgin olive oil, sea salt, balsamic vinegar, and fresh ground pepper. You can also add croutons to your salad. For more delicious salad pairings, we suggest you take inspiration from a salad cookbook.
Roasted potatoes with rosemary
If soul food is the perfect way to get through a tough week at work, nothing can satisfy your needs more than the sinful pairing of meat and potatoes. It goes without saying that these dishes won’t be good for your diet, so make sure to eat them only in your cheat day or on special occasions.
The recipe itself is quite simple. We suggest using new potatoes as you won’t have to peel off the skin and they take less time to cook. Put all the potatoes in a big pan and sprinkle some olive oil on them to make them crusty and goldy. Season with sea salt, fresh ground pepper, and fresh rosemary sticks. You can also add slices of red onion on top. Put them into the oven and cook for around 30-40 minutes.
Veggies are a healthier and less-caloric option than potatoes and are perfect for your pot roast. Use a regular food steamer and add your favorite combination of veggies in it. We suggest bell peppers, broccoli (or cauliflower), and mushrooms. Season them with salt, fresh ground pepper, and some garlic sauce or lemon juice for extra flavor.
The colorfully created dish will be delicious and healthy at the same time, providing the perfect balance of nutrients, vitamins, and proteins.
Although the name suggests something close to a dessert, we assure you the Yorkshire pudding is the number one pairing choice of many chefs. It goes perfectly with roasted beef but can also balance any other type of roasted meat.
The Yorkshire pudding is a type of batter baked in individual molds and has small carves in it, perfect for adding your favorite sauces or gravy. Keep in mind that the batter is high in carbs and calories, so you should avoid eating it for dinner or on a regular basis, especially if you’re on a diet.
Minty pea and feta crumbles
Peas are a popular side dish for any type of roasted meat, but how about a twist in the basic recipe? Fresh, chopped mint will add an incredibly fresh taste that will perfectly balance the meat and its natural juices. The feta cheese crumbles will easily melt and become creamier when combined with the hot roast, creating a unique taste.
You can find several interpretations of this side dish online, so do your research and choose the most appealing recipe according to your tastes!
Match your liquor
Veggies and sauces are not the only things you have to worry about when putting roasted beef on your dinner table. On the contrary, picking the wrong type of alcohol can ruin the perfect balance of flavors and tastes, meaning you won’t be able to enjoy the meal’s full potential.
Luckily, roast beef is one of the easiest wine pairable dishes as it goes with a lot of types, depending on your tastes. As with any red meat, red wine is the most balanced choice.
So don’t forget to grab your state-of-the-art corkscrew and let us tell you more about pairing the right type of wine with your beef meat.
The dryness of the wine is given by how much sugar you can find in it. Any wine that has less than 10 grams of sugar per one liter of wine falls into the dry category, while those with over 30 grams of sugar per one liter are called sweet wines.
Semi-dry wines are the most popular choice as they provide a more balanced taste and are not that hard to digest. In addition, you can ask for a second glass as it’s not that strong as the dry one.
So, if you put in all that effort cooking a delicious dinner, you have to pair it with the right type of semi-dry wine to fully enjoy it. In our opinion, any type of Merlot, Cabernet or Bordeaux blend will do, as long as it is over 5-7 years old to make the beef meat tender and melt in your mouth.
If wine isn’t your obvious choice, you can opt for a good beer too. In fact, red meat is the only type that goes well with both wine and beer, so why not give it a try? Pick a medium-strong beer, preferably a black and bitter one with 4.9-5.5% alcohol. Unfiltered beer is also an excellent choice for those who are not afraid of experimenting.