Best of the Best Pot Roast

This is the best of the best . . . the meat is fall-apart, melt-in-your-mouth tender, with the most beautiful beef flavor throughout.  Carrots on the bottom add just the right amount of brightness and soak up more of that beef flavor without distracting from the roast flavor.  

3 Tbsp vegetable oil

3 - 5 lb chuck roast, trimmed of excess fat

6 cloves garlic, peeled

3 large carrots peeled and sliced

3 ribs of celery sliced

4 large potatoes peeled and chunked

3 cups beef broth

2 Tbsp Worcestershire sauce

3 Tbsp dried minced onion

2 Tbsp beef bouillon

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp pepper

1 bay leaf

*** For the Gravy ***

2 cups of the broth/drippings from your roast (supplement broth if you don't have enough)

1/4 cup flour

kosher salt to taste

black pepper to taste

In a large cast iron skillet, heat the vegetable oil over high heat.

Using tongs, add the roast to the hot oil and sear on all sides until lightly browned, about 2 - 3 minutes per side. 

Place the carrots, celery and potatoes in the bottom of a crock pot. 

Add the seared roast on top of the veggies.  Push the garlic into crevices in the roast. 

In a medium bowl, whisk together the beef broth, Worcestershire sauce, dried minced onion, bouillon, onion powder, garlic powder, salt, oregano, thyme, pepper, and bay leaf.  

Pour the broth mixture over the meat.  Cook on low for 5 - 6 hours.

For Gravy . . . 

Strain the fat from the juices.  Do not discard.  

Add the remaining beef broth to the juice in the pan just until it is equal to about 2 cups in total

Add 4 Tbsp of the reserved fat to a saucepan over medium heat

Sprinkle the flour into the melted fat and whisk until it becomes a smooth, golden-brown paste, about 2 minutes.

Slowly stir in the juices/broth mixture

Bring the gravy to a simmer

Season the gravy to taste

Serve

 

Southwest Quesadilla with Cilantro-Lime Sour Cream

I find myself turning more often to Mexican or Southwest dishes for dinner.  They are full of flavor and generally less expensive to prepare.  This is a recipe that is a hit even with the grandkids.  

2 Tbsp olive oil, plus extra for griddle

1 small red onion, diced

3/4 cup corn kernels (use fresh, frozen or canned)

1/2 tsp red pepper flakes

1/2 tsp ground cumin

Salt and freshly ground pepper

1/2 cup freshly chopped cilantro leaves

Four 10" round flour tortillas

One 16 oz can of Bush's Taco Fiesta Sidekicks black beans  (do not drain or rinse)

1 cup shredded Mexican-style cheese

1/2 cup sour cream

1/2 lime, juiced

1 tsp Ellbee's Chili-Lime Gourmet Garlic

In a large skillet, heat oil over medium-high heat.  Saute the red onion until soft, about 5 minutes.  Add the corn, red pepper flakes, cumin, black beans and salt and pepper to taste.  Toss to incorporate and heat for 3 minutes.  Transfer to a bowl and add 1/4 cup of the chopped cilantro leaves.  

This is where I break out the Quesadilla Maker, but you can just as easily prepare these on a griddle or large saute pan.  Be sure to preheat and spray with cooking spray.

Lay a tortilla on the Quesadilla Maker and top with 1/2 of the bean mixture.  Sprinkle with cheese and then cover with another tortilla.  Close the lid and cook for about 4 minutes or until the cheese melts and the tortilla browns slightly.  Repeat with remaining tortillas.

Slice each quesadilla into 8 wedges and serve with Lime-Cilantro Sour Cream (recipe below).

Lime-Cilantro Sour Cream

Stir together the sour cream, lime juice, 1/4 cup cilantro, garlic and a pinch of salt.  Mix well and refrigerate while preparing the quesadillas.

Slow Cooker Honey Garlic Meatballs

 

Are you looking for the perfect dish to take to your next potluck.  These meatballs will have everyone raving!  They are simply delicious and so easy to make.  

40 oz Angus beef meatballs, frozen (I used the Schnucks brand, and they were fantastic)

6 Tbsp brown sugar

2/3 cup honey

1 cup ketchup

1/4 cup soy sauce

6 garlic cloves, minced

Mix together the brown sugar, honey, ketchup, soy sauce, and minced garlic in a bowl.

Add meatballs to your crock pot.

Pour the sauce over the meatballs and stir to coat

Cook on low setting for 3 - 4 hours, stirring occasionally.  I didn't add any salt or pepper.  I thought the sauce seasoned them well enough.  

Serve as an appetizer or make them a main dish serving over rice or as a sandwich.

Enjoy!