Recommendation for Veg to go along with a Chuck Roast
I have a 4 lbs Chuck Roast from my favorite farmer and am cooking it up this weekend. My sister is coming over and is a Vegetarian. I really want to cook this roast up, pot roast style with some beef shank, but the sister can't eat the vegetables that I will cook with it, since they are cooked with meat.
On the side, we'll have brussel sprouts, ala Jaque Pepin, and what else?
Normally, I would make something with lots of vegetarian options, but this roast is ready to go and I've been dying to try it.
Just curious, why are you putting beef shank in with the chuck? If you just happen to have some and are in need of cooking it, that's cool, but know that it's entirely unnecessary to purchase a beef shank just to put it in with a chuck roast.
As for a vegetable another suggestion would be a gratin. Potato, sweet potato, winter squash are all options.
I love shank. It's my fav slow cook meat. But I had this chuck roast sitting in the freezer and had to use it. Then while at the butcher, they had some short ribs on sale too. They also went into the pot.
We made scalloped potatoes, mac and cheese with broccoli, white beans, and brussel sprouts as well.
Assuming you aren't putting potatoes in with the meat, some well-baked potatoes, so that you can pile some of your roasted side veggies on top, along with some cheese/sour cream/chives to make a stuffed twice-baked potato as your sister's entree. James Beard advises baking potatoes till the flesh adjacent to the skin is turning a sweet toasty brown. Martha Stewart's tip is to toss the hot potato onto the counter a few times to fluff up the interior.
Roasted root vegetables - different spuds, including yam, carrots, onion, parsnips and turnips. I have recently become a huge fan of roasted turnips - people will never believe they can be so tasty. Last time I had some purple potatoes so the mix was very pretty.
My niece is a vegetarian who eats dairy products so I always make her a main dish of a vegetable (cabbage, cauliflower, or broccoli) au gratin. (Cheese Sauce: 1 stick butter, 1/2 cup flour, salt & pepper, 1 quart milk, 8-12 oz or so of shredded extra-sharp cheddar cheese. ) Also, I make this cheese sauce and freeze it in 8-oz margarine tubs. It is very useful for putting with ratty boring leftovers of vegetables, all of the above plus potatoes, onions, corn, anything---then heat all in microwave and run under broiler to brown the top.