CF2 Pot Roast
My families favorite.
I wanted to make my first pot roast...and had no idea what to do... Thanks to 'The Pioneer Woman,' I found a good recipe to start with and made my own changes over time. Plan to cook for roughly 1hr/lb of meat. For example, a 3lb roast would cook for 3 hrs. TIP: If you have a large cut of meat, like a 5lb rump roast, it may be beneficial to cut that piece in half to reduce cooking time.
- 1 whole Chuck, Arm or Rump Roast (3-5 lbs)
- 2 tbsp. Coconut Oil 2 Sweet Onions
- 2 Russet Potatoes
- 1 Sweet Potato (Optional)
- 1 Bag of Baby Carrots
- 1 c. Red Wine (I prefer Pinot Noir)
- 2 c. cups bone broth or beef stock
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- Salt and Pepper to taste
- Chopped Garlic to tase
- Generously salt and pepper a nicely marbled piece of meat (Remember: marbling = flavor)
- Preheat the oven to 275˚
- Heat a pan on the stove with oil and when it's hot, add onions and brown each side. Remove to a plate.
- Add butter to the oil in the pan and roll carrots around for a few minutes. Remove to a plate.
- Throw some garlic in the pan and brown. Remove to a plate.
- Add more butter or oil to the pan and brown potatoes. Remove to a plate.
- Turn the heat up a bit...place meat in the pan and sear on each side. Remove to a plate.
- With the heat still on high, pour red wine into the pan and scrape the bottom of the pan to 'deglaze'
- Place the meat into the baking pan with garlic, onions, potatoes and carrots around it.
- Pour wine over the meat and broth into the pan until it's halfway or so up the meat.
- Add rosemary and thyme herbs to taste
- Place the lid on the pan and into the oven
My favorite meal!
For my birthday, Mother's Day, when we're camping, or just because...These are super easy to make!!!
- 2+ lbs Fajita Meat -or- 1 lb Fajita Meat, 1 lb Chicken, 1 lb Shrimp
- 1 Fajita Seasoning packet
- 1 Red Onion, chopped
- 2 Bell Peppers, chopped (yellow, orange, red or green)
- Olive Oil
Optional Side Ingredients:
- 1 Avocado
- Shredded Cheese
- Refried Beans
- Spanish Rice
- Chop vegetables and place in a bowl
- Slice meat and place in a bowl. NOTE: If using different meats, use separate bowls since they cook at different rates.
- Shake fajita seasoning on meat(s) and mix it in
- Heat cooking surface (we prefer an outdoor disc with propane under it, but a Wok or skillet works too)
- Pour some olive oil on the cooking surface and cook vegetables until softened
- Pull vegetables to side of disc or out of the skillet and cook meat. Steak and chicken take longer than shrimp plan accordingly, and don't put them all in at once.
- Once all meats are cooked mix vegetables back in...Mix it all up and Enjoy!
- Serve with fresh cilantro, avocado, shredded cheese, salsa, Spanish rice, Refried beans, chips, etc....
GRAN OPAL'S MEATLOAF
Passed down in my family through generations.
This easy and delicious family meal was found on the back of a Quaker Oatmeal container, circa 1950s, and then modified a bit...
- 2 lbs ground beef
- 1 cup tomato sauce
- 3/4 cup Quaker Oats
- 1/2 cup chopped onion
- 1 large egg, beaten
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- Preheat oven to 350 degrees Fahrenheit
- Mix all of the ingredients, put in a loaf pan and bake for 45 minutes
- Drain off fat
FLAVOR TIP #1: Reserve enough tomato sauce to pour on top of the meatloaf in the last 15 minutes before it's done. So remove the meatloaf at 45 minutes, pour some tomato sauce on top and then put back in the oven. This adds so much flavor!
MIX IT UP/ FLAVOR TIP #2: Use Italian Breadcrumbs instead of Oats and place a layer of Mozzarella cheese in the middle of the loaf: layer of meat, layer of cheese, layer of meat, tomato sauce on top