Pot Roast

I have been searching for a great pot roast recipe for ages and now I have finally found one!  The Pioneer Woman has come through for me again.  This is really great, no frills pot roast.  The best I've tried and I will definitely be making this again.  Serve with mashed potatoes.


Pot Roast
Serves 4

Ingredients

• 1 whole (4 To 5 Pounds/ 2 kg) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste
• optional: mushrooms, garlic 

What you do:

Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in quarters and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots (and mushrooms and garlic), as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F (135C) oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Recipe Source:  The Pioneer Woman

Slow Cooker Chili

 This chili is great!  Thick and hearty and extremely tasty.  And best of all, it's easy!  I served it with baked potatoes, but you could also serve with corn bread or rice.


Slow Cooker Chili 
Serves 4 – 6

• 1 kg mince beef 
• 1 chopped onion
• 1 chopped red capsicum 
• 1/2 tablespoon chili powder
• 2 teaspoons sugar
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 1 or 2 (400g) cans kidney beans, undrained
• 2 (400g) cans Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
• 6 oz. (340 g) tomato paste
  .

What you do:
Cook the beef in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 6 ingredients (onion through garlic), and cook for 5 – 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans, tomatoes, and tomato paste.
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Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese and sour cream.

Note: The chili can be made on the stovetop if you don’t have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.


Recipe Source: slightly adapted from Amy Bites

Burger Patty Melts & Special Sauce

Ok, these burgers are awesome.  They are basically a combo of a grilled cheese sandwich and a hamburger.  The sauce is simply divine! Served this with my Cajun French Fries and baked corn on the cob.  Now, if you are doubling the amount of beef, then I wouldn't necessarily double all the other ingredients.  I got 700 g of beef last time and doubled the ingredients and it was a bit oniony, so I may just stick to the original amounts next time. 

Burger Ingredients:

• 1 pound (~450 g) 85% lean ground beef
• 1 medium yellow onion grated
• 1 large egg, lightly beaten
• 1 teaspoon of kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder
• butter
• wholemeal bread (or gluten-free bread)
• slices of cheese

 What you do:

In a medium bowl, combine the meat, grated onion, egg, salt, pepper, and garlic powder. Form into 6 thin patties.

Heat a bit of olive oil in a large, heavy-bottomed skillet over medium-high heat. Cook the patties for about 3 minutes per side, or until browned. Remove from the pan and place on paper towels to drain. Set aside. Drain the grease from the skillet.

Spread the butter on one side of each slice of bread. Place butter side down in the skillet. Top each with a slice of cheese and a burger patty. Top with the remaining cheese, if desired, and a final slice of bread, butter side up.

Cook for about 2 minutes per side, or until golden brown. Remove from the heat and serve with special sauce (recipe below).

Recipe Source: Serious Eats

Burger Sauce

• 2 tablespoons mayonnaise
• 1 tablespoon ketchup
• small squirt of mustard 
• 1/2 teaspoon sweet pickle relish
• 1/2 teaspoon sugar
• 1/2 teaspoon white vinegar
• 1/4 teaspoon ground black pepper

*Mix all sauce ingredients together. set aside. 

Recipe Source: Unknown