MINNEAPOLIS (WCCO) — When you think of comfort food, what comes to mind? For some it’s soup. For others it’s mashed potatoes.
For David Schultz, who is executive chef at Crave at the Mall of America, it’s a nice raised beef pot roast.
“Cooked real low and slow, with onions and carrots and celery, and mushrooms. You have to have the mushrooms, they soak in so much flavor,” Schultz said.
He added you can’t forget the mashed potatoes and gravy. If you’re looking for other ideas, consider roast chicken.
“Buy a meat thermometer and while cooking brush the skin with some butter and it gets it nice and crisp,” he said.
WCCO’s Susie Jones asked how to do the pot roast and he explained it starts with a nice big roasting pan.
“So I’ll take that roast and I’ll coat it in flour, and I’ll brown the sides,” he said.
Then he will take out the meat, and throw in some vegetables and sauté them and get them nice and soft. Then he’ll throw some herbs in the pot with some beef stock, and then put the beef back in, making sure the liquid comes half way up the beef.
He said you put the cover on the pan, and cook at 300 degrees for two and a half hours. Then take the cover off for a half an hour more to get caramelization on top on the beef.
From there, you can just watch as the meat comes right apart under your folk.
Soups are also a wintertime favorite.
“When winter comes we sell double to triple the amount of soups here,” Schultz said.
The comfort foods can reminder us of our childhood and our family dinners, he added.