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Posts Tagged ‘beef’

I love slow cooker recipes, put it together in the morning, then when your ready for dinner, it’s already done!  This is one of my all time favorite slow cooker recipes. The leftovers are even better! This recipe is from Cooking Light.

olive oil

12  garlic cloves, crushed

1  (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

1 1/2  teaspoons  salt, divided

1/2  teaspoon  freshly ground black pepper, divided

1  cup  red wine

2  cups  chopped carrot

1 1/2  cups  chopped onion

1/2  cup  less-sodium beef broth

1  tablespoon  tomato paste

1  teaspoon  chopped fresh rosemary

1  teaspoon  chopped fresh thyme

Dash of ground cloves

1  (14.5-ounce) can diced tomatoes, undrained

1  bay leaf

Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

I served this over some gluten free pasta and with a Mixed Green salad. YUM!

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Saturday: Leftovers

Sunday: Slow Cooker Beef Daube Provencal with Mixed Green Salad

Monday: Leftovers

Tuesday: Tofu Coconut Curry with Broccoli and Carrots

Wednesday: Leftovers

Thursday: Lasagna with Mixed Green Salad

Friday: Leftovers

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Pot Roast

There is something special about a pot roast. I remember this as one of my favorite dinners when I was a kid. As I mentioned in an earlier post the beef shoulder roast came from Smith Angus Farm at the Western Wake Farmer’s Market.

Marinating Pot Roast2-3 pounds chuck roast, shoulder roast (or something similar)

1/4 cup soy sauce

2 garlic cloves

Combine all the above in a large zip lock bag, seal, and marinate in the fridge over night (try to turn it a few times).

The next morning:

Mix together in the slow cooker (6 quart):

2 medium onions, quartered

2 lbs carrots (about 6), cut into 2 inch pieces

2 lbs small red potatoes, halved

Remove the roast from the bag, reserving marinade. Sprinkle roast with pepper.  Combine reserved marinade with 3 Tbsp tomato paste, mix well and set aside.  Heat 1 Tbsp oil in a large skillet over medium heat, and add roast, browning well on all sides. Place roast over veggies in slow cooker.  Pour the tomato paste mixture into skillet, scraping up all the browned bits, then pour over roast and veggies.  Cover and cook on low 10 hours. Enjoy. (recipe adapted from Cooking Light)

Pot Roast Dinner

I served this with a simple tomato salad, made from local heirloom tomatoes and a few of our own patio tomatoes (we have a small garden on our patio). Mix the tomatoes with salt, pepper, olive oil and red wine vinegar.

Tomato Salad

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