- Sauté red & green bell peppers and onions in oil
- Add 1/2lb of ground beef and cook. Drain fat. Season with salt and pepper.
- Add 1 can Mild Rotel Tomatoes & using the empty can, add 1.5 cans of water.
- Add 1/2 to 1 package of Taco Seasoning
- Add 1/2 can drained and rinsed black beans, 1/2 small can of corn, and 1/2 small can drained black olives.
- Add 1/2 cup of rice or quinoa
- Bring to a boil. Reduce heat. Simmer 30 minutes until water is absorbed.
1 chuck roast
salt & pepper
carrots, whole, peeled.
small red potatoes, quartered
Season the roast all over with salt and pepper. It takes A LOT of salt. Mimi says once start to think you put too much salt on there, put a little more. Brown the roast in in a cast iron with some unsalted butter. Be patient and let it get good and browned. Don’t get the pan too hot that the butter starts to burn. Once it’s sufficiently browned, transfer to the crock put. Pour a cup or two of water in the cast iron and scrape the bottom with a spatula. Pour that water into the crock pot. The roast should be about half way covered in water. Cook until the roast starts to fall apart. Add carrots and potato’s when you have about 1 hour left to cook. Once it’s done you can easily make a gravy with the remaining liquid.
The next day you can easily turn the leftovers into vegetable beef soup. Put leftover roast, vegetables, and gravy into a soup pot. Add a can of diced tomato’s and some water or beef broth. Add in any extra vegetables, such a corn, peas, green beans, celery, onion, etc. If they are canned, just dump them in, but if they are fresh you will want to pre-cook or parboil them. Let simmer and season to taste.
1 lb Ground Beef
1/2 of an Onion diced
1 tsp Garlic Powder
1 tsp Cumin
2 tsp Paprika
1/4 tsp Cayenne Pepper
Salt to taste
1 cup Ketchup
1/2 cup Water
2 Tbsp vinegar
2 Tbsp Brown Sugar
Saute onions in olive oil. Add ground beef. Once it starts to brown add garlic powder, cumin, paprika, cayenne, and salt. Let the beef finish cooking. Then add ketchup, water, and brown sugar. Stir and simmer about 10 minutes until thickened. Serve on toasted buns.
- 1/4 cup fresh Rosemary
- 2 Tbsp Thyme
- 1 Tbsp Smoked Paprika
- 1 Tsp Cayenne Pepper
- 1 medium onion, roughly chopped
- 1-2 celery stalks chopped
- 1 can/box of Beef Broth
- 1 standing rib roast (prime rib), ~7 pounds
- Freshly ground pepper
- As much coarse salt that will stick to the meat
Pre-season meat 24 hours in advance. Place on a baking sheet and let sit uncovered overnight in the fridge. Then, 30 minutes to 1.5 hours before you are ready to cook, let it sit out on the counter and get to room temperature.
Preheat oven to lowest possible temperature setting, 150°F or higher if necessary. (Some ovens cannot hold a temperature below 250°F) Place roast, with fat cap up, on a V-rack set in a large roasting pan. Add onions and celery to the bottom of the roasting pan, and enough beef broth to cover the bottom of the pan. While it cooks baste with the pan juices every half hour or so.
Cook until center of roast registers 120-125°F for rare, 130°F for medium-rare, or 135°F for medium to medium-well. Remove roast from oven and tent loosely with aluminum foil and allow to rest for at least 30 minutes. The temperature will rise by about 5°F while resting. (At 250°F, our 7lbs roast took ~3 hours. We took it out of the oven at 129°F and after resting it had reached 134.5°F which was perfect.)
Take pan juices and transfer to a small pot and simmer until it reduces slightly. The Au Jus should be runny, so it does not have to reduce by much. Taste and add seasonings as necessary. Strain out onions, celery, and skim some fat from the top before transferring to a gravy boat for serving.