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Busy Day Beef Pot Roast (EASY)

Written By Cherie Schenker - January 11 2019

Cook Time: HIGH 5 -6 hours or LOW 8-9 hours
Serves 6-8

YOU WILL NEED:

1 Beef Rump Roast (3 to 3-1/2 pounds)
1 envelope (0.7 ounces) Italian dressing mix
2 large onions, each cut into 8 wedges (yellow or white onions are best)
2 cloves garlic, peeled
2 red bell peppers, cut into 1-1/2 inch pieces
1/2 cup ready-to-serve beef broth
2 zucchini, cut into 1/4-inch thick slices
2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Salt and pepper

DIRECTIONS:

1. Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or on LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.

2. Remove pot roast and vegetables. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.

3. Slice roast; season with salt and pepper, as desired. Serve topped with sauce.

TIP: Always use grass-fed beef. The fat content is so low, you will not have to separate the fat from the au jus (broth) before making your sauce.

Four-Way Slow Cooker Shredded Beef

Written By Cherie Schenker - November 23 2018

You Will Need:
1 Grass-fed Beef Roast (Arm, Chuck or Rump works best)--2 to 2-1/2 pounds
1 tablespoon lard vegetable oil (optional)
1 large onion, chopped
2 tablespoons minced garlic
Sea Salt and pepper

DIRECTIONS:

Heat 1 tablespoon lard/oil in large cast iron skillet over medium heat until hot. Brown beef roast on all sides.
Put onion and garlic in 3-1/2 to 5 quart slow cooker with roast placed on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
Remove roast from slow cooker. Reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Use Recipe Variations below, as desired.
Recipe Variations:

Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Heat through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, sliced avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired. Excellent with a dollop of fresh sour cream too!

BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Heat through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onions, as desired. We recommend locally made BBQ sauce for the best results.

Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Heat through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.

Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Heat through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired. Garlic naan is our favorite to use with this variation.

Garlic-Rosemary Lamb Chops

Written By Cherie Schenker - October 26 2018

<p>Garlic-Rosemary Lamb Chops</p>

You Will Need:

1 tablespoon minced garlic

1 1/2 teaspoons dried rosemary, crushed

1/4 teaspoon sea salt

1/4 teaspoon cracked black pepper--fresh is best

8 lamb chops

Olive oil or olive oil cooking spay

Directions:

Turn on broiler. Combine seasonings & rub over lamb chops. Spread garlic mixture evenly over chops. Place lamb on a broiler pan coated with olive oil or cooking spray; broil 5-8 minutes on each side or until desired degree of doneness. Remember: Good lamb chops are always pink in the middle.

Notes: Be sure chops are completely thawed before cooking. Chops may be seasoned, covered & stored in the refrigerator up to 24 hours prior to cooking. This will enhance the flavor of the seasonings.

Recipe adapted for flavor & photo credit from allrecipes.com.

Lard Biscuits

Written By Cherie Schenker - September 20 2018

Homemade, easy & delicious. Give this one a try!

Baked Spaghetti Squash with Beef and Veggies

Written By Cherie Schenker - May 31 2018

Baked Spaghetti Squash with Beef and Veggies

1 Butternut Squash, halved & seeded
1 pound lean, grass-fed ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese

Directions:

Preheat oven to 375.
Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees F. Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Note: Ground Breakfast Sausage or Ground Chicken may be substituted if you do not have Ground Beef on hand.

Have Questions? Call 620-632-4470

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Busy Day Beef Pot Roast (EASY)

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Four-Way Slow Cooker Shredded Beef

DIRECTIONS:

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Garlic-Rosemary Lamb Chops

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Lard Biscuits

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Baked Spaghetti Squash with Beef and Veggies

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