Serves 2-4
Ingredients:
2-3 lb. Yak Roast (chuck, arm, or any other cut you want to try)
2 tbsp olive oil
2 ½ tsp kosher salt, divided
1 ½ tsp black pepper, divided
1 medium yellow onion
Handful of thyme sprigs
1 cup low sodium beef broth
1 cup apple cider
3-6 cloves garlic, depending on preference
2 lbs. sweet potatoes
4 tbsp unsalted butter
4 tbsp maple syrup
⅓ cup heavy cream
1 tsp fresh minced ginger
Instructions:
1. Sear the Roast and Sautee the Veg
• Heat oil in a heavy bottomed pan or dutch oven over medium heat.
• Generously season roast all over with salt and pepper, add to pan and sear on all sides.
• Set roast aside.
• Coarsely chop onion, and mince garlic.
• Reduce heat to medium-low, add onions, and sauté until soft, 3-5 minutes.
• Add garlic and leaves from a sprig or two of thyme and stir for about 1 minute.
• Pour in broth and cider, increase heat to medium-high, and cook 1-2 minutes, stirring
constantly, scraping brown bits up from bottom of pan into the mixture to dissolve.
2. Transfer to Slow Cooker and Cook
• Place your roast into the slow cooker, and cover with cider broth mixture.
• Cook on Low 4-6 hours, until fork tender.
3. Make Sweet Potato Mash
• Preheat oven to 350 F
• Prick each sweet potato 3-4 times with a fork and place on a lined baking sheet.
• Bake for 60-80 minutes, until tender. Turn over halfway through baking.
• While the sweet potatoes bake, melt butter in a saucepan over medium heat.
• Add maple syrup, heavy cream, minced ginger, 1 ½ tsp salt, and ½ tsp black pepper to the
melted butter. Turn off heat and set pan aside.
• When the sweet potatoes are cooked and cool enough to handle, cut them in half and scoop out
the flesh into the butter mixture.
• Over low heat, mash the potatoes with a masher or fork until smooth.
• Taste and adjust seasoning as needed.
4. Serve your finished roast over the mash and drizzle with roasting sauce.
*You may choose to thicken the sauce when the roast is finished with a roux or slurry.