Last weekend I made a Really Good Pot Roast. The kitchen was filled with the soul-soothing aroma of caramelized vegetables and beef slowly simmering in red wine, seasoned with fresh sprigs of thyme and rosemary from the garden. After hours of slow-oven roasting, the beef falls apart with bits of roasted carrot and celery in a rich red wine reduction sauce. Could life get any better?
Yes, as a matter of fact, pot roast CAN get better. The secret? Pair it with Skellig, Kerrygold’s new sweet cheddar cheese. This is a creamy cheddar, combining characteristic nuttiness and tangy sharpness with a palate-pleasing sweetness. It melts quickly, making Skellig the perfect base for this Pot Roast and Sweet Cheddar Flat Bread.
Each 7 oz. parchment package of Skellig makes about 3 cups of grated cheese.
Grill these flat bread appetizers for your next football party paired with a craft brew. Make ahead to pop into the broiler for movie night with your sweetie…with a bottle of cabernet sauvignon. Pot Roast and Sweet Cheddar Flat Bread is a perfect hearty lunch on a cool fall day…my family loved them!
Pot Roast and Sweet Cheddar Flat Bread
Ingredients:
3 sweet onion, peeled and sliced thin
2 tablespoons Kerrygold unsalted butter
1 package prepared flat bread
7 oz. Kerrygold Skellig cheddar cheese, grated
pot roast and roasted vegetables, cut up into small pieces
wine reduction sauce from the pot roast
Directions:
Melt the butter in a shallow pan. Add the sliced onions and stir until coasted with butter. Cook over low to medium heat until the onions are transparent and begin to caramelize. Set onions aside.
Sprinkle 1/2 – 3/4 cup grated Skellig cheddar on each 6 inch diameter flat bread. Spread 1/4 cup caramelized onions over the cheese. Top with bite- size pieces of pot roast and bits of roasted carrots and celery. Drizzle with 2 teaspoons of sauce from the pot roast pan.
Place in the broiler for 1 -2 minutes unit flatbread is brown on the edges and cheese is bubbling, or grill until cheese is melted.
Disclosure: Kerrygold USA provided the Skellig cheddar cheese and Kerrygold unsalted butter for this recipe. All opinions are my own.
November 7, 2013 at 11:33 pm
This reminds me a bit of a open faced tuna melt. Except it’s with pot roast… even better, I say.
I think I will try this with tomatoes as my veggie.
I don’t know if I can find that brand of cheddar where I live (Canada). I also don’t pay a lot of attention to different cheddar cheeses at the market, so I don’t know if I’ve come across another brand of sweet cheddar before.
How sweet is the sweet cheddar? Could I just add sugar to regular cheddar?