September 21, 2012 - Banana Pepper Roast Beef

Ok, there is a little story to go along with this. If you haven't noticed we skipped the 20th of September... We had everything set up to have it on the 20th. I put it in the crock pot in the morning and then went around  doing my thing for the day. Well around 4 pm, I went to check on the meat, only to discover that our crock pot had decided it no longer wanted to work. So, we ate out at Applebees that night. We borrowed a crock pot from some friends and attempted the recipe again the next day. Thankfully, the crock pot worked fine. This meat is definitely spicy. ( Although, it may have something to do with the fact that it sat in our fridge for like 24 hours marinating until we got another crock pot.....) It's good... just pretty dang spicy. So, beware. Still, give it chance, you just may like the spiciness. And according to Spencer, it was great on top of rice! 

Recipe adapted by Our Best Bites from Allrecipes

1/2+ tsp. kosher salt

1/2+ tsp. freshly ground black pepper

2 tablespoons of olive or cooking oil

3 lb. beef roast, trimmed of excess fat

4-5 cloves garlic, minced or pressed

1 16-oz. jar sliced pepperoncinis, undrained

Crusty sandwich rolls (for sandwiches)

Sliced provolone cheese (for sandwiches)

Or Rice ( added by Spencer) 

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

When ready to cook, place in a slow cooker and cook on high for 6-8 hours or on low for 8-10 hours. Serve on toasted crusty rolls with melted Provolone cheese, or rice, or eat plain, ( like I did!)

HAPPY EATING!!!

September 13, 2012 - English Beef Roast

Tonight's dinner turned out really well! When it got finished, we started eating before realizing that we forgot to make the gravy. Oh well, it still tasted good! We actually cooked the roast in a slow cooker for about 6 hours. It turned out excellent! It would be great for those Sunday dinners. We had half a banana and green beans as sides. 

English Beef Roast

INGREDIENTS:
5 pounds beef round roast
salt and pepper to taste
2 tablespoons butter
1/2 cup w ater
1/2 teaspoon dried sage
1/2 teaspoon dried mint
1 medium onion, sliced (optional)
1 clove garlic, minced (optional)
1/8 teaspoon seasoning salt (optional)
1/8 teaspoon red pepper flakes (optional)

Gravy
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup cold w ater
1/4 teaspoon dried sage
1/4 teaspoon dried mint

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Season the roast w ith salt and
pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat.
Brow n the outside of the roast on all sides in the butter. After the roast is brow ned,
add 1/2 cup w ater to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of
mint onto the roast. Place onion and garlic into the pan if desired, and season w ith
seasoning salt and red pepper flakes, if using.
2. Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how w ell
done you prefer the meat to be. 2 hours for rare, and 3 for w ell done. Removed
finished roast to a pan to keep w arm.
3. Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until
smooth. Remove from heat, and stir in 1/2 cup cold w ater. Mix until a smooth paste is
formed. Return to medium heat, and season w ith remaining sage and mint. Stir in the
liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened.
Remove from heat. Slice the roast and serve w ith gravy poured over the meat.

Nutrition Information
Servings Per Recipe: 8
Calories: 547  Total Fat: 31g  Cholesterol: 184mg  Sodium: 255mg  Total Carbs: 2.3g
Dietary Fiber: 0.3g  Protein: 61.2g

HAPPY EATING!!!