Slow Cooker Beef Roast with Mashed Blue Cheese Sweet Potatoes

Slow Cooker Beef Roast with Mashed Blue Cheese Sweet Potatoes

I would never say I'm a blue cheese person but these mashed sweet potatoes are so delicious. The blue cheese just adds a nice nuttiness to the potatoes and the slow cooked beef in the coconut milk is so divine. This recipe is from the food network magazine. 

Ingredients

Beef

2 Tbsp canola oil

3-4 lb beef roast

2- 13.5oz cans coconut milk 

1/4 cup fish sauce

1 Tbsp minced garlic

1 Tbsp chili garlic sauce (sambal oelek)

2 tsp fresh ginger- chopped

1 bunch cilantro-chopped

Sweet potato mash

2 lbs sweet potatoes-peeled and cut into 2 inch pieces

1/3 cup heavy cream

2 Tbsp butter

4 oz mild blue cheese

2 oz cream cheese-at room temperature

Directions

In a large skillet, heat the oil over high heat. Season the beef liberally with salt and pepper. Add roast to the skillet and brown all sides, about 4 minutes per side. Transfer beef to a slow cooker. Add coconut milk, fish sauce, garlic, chili sauce, and ginger. Cover and cook on high heat until the beef is tender about 5 hours, or on low for 8-10 hours. Transfer the beef to a bowl and using 2 forks shred the beef. Stir the shredded beef into the sauce in the slow cooker. For the sweet potatoes bring a large pot of water to a boil. Add the sweet potatoes and cook until tender, about 20 minutes. Drain and transfer to a food processor or blender. Meanwhile in a small saucepan add the cream and butter over medium heat until heated through. Add to the food processor with the blue cheese and cream cheese. Puree until smooth. Season with salt. Divide the mash potatoes to shallow bowls and top with beef and sprinkle with cilantro. Serve with a few spoon fulls of the sauce from the crock pot.