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Beef Roast Recipes

November 7, 2020

Hey everybody! Thank you for spending a few minutes with me today. I wanted to talk about beef roasts. I get lots of questions about what to do with a roast and I’d love to share an idea or two with you.

Beef roasts are great for maximizing your food budget, minimizing time spent in the kitchen and overall stretching your protein. Generally the roasts offered through Bales Farms average 3 pounds. They range from 2.25-3.80 pounds. You can spend a short amount of time preparing your beef and then have enough meat for multiple family meals. Here’s how I do it:

I defrost the roast in the fridge and then rub generously with salt and pepper.
Sear the roast (which means browning on both sides in a skillet with olive oil on high heat)
While the roast is searing I dump my seasonings in a slow cooker. Generally you want about a cup of liquid and then dry seasonings. And when I say dump I mean I dump and stir. So easy!
Once the roast is seared on both sides, place it in the crock pot and cook until done. (The liquid should come about halfway up the roast. If not just add more of your liquid. Adding too much liquid is generally not terrible. You’ll just end up with more delicious juice.) On high that’s usually 4 hours and on low it’s about 8. Of course these times vary slightly with different slow cookers and sizes of beef.
Once the beef is done shred it and enjoy all week!
So that’s the process! It’s called braising, which is just a fancy term for a 2 step cooking process. The first step being dry cooking on high heat and the second step being moist cooking in a closed environment on low heat. You can do both steps on the stove or in the oven (you just need a tight fitting lid on your skillet) or do as I do in the slow cooker. If you prepare your roast in the oven or on the stove top it will cook much faster than in the slow cooker, obviously.

So here are a few of my ideas for seasonings:

Mexican-style beef roast:
1 cup beer/beef broth/chicken broth/veggie broth/coke/water (whatever you’d like), 1 small can diced green Chile’s, 2-3 chipotle peppers in adobo sauce, 1 teaspoon each cumin and chili powder. Dump and stir in the slow cooker before you add the beef. We use this beef for tacos, tostadas, nachos, quesadillas and taco salad.

Asian-style beef roast:
1/2 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon honey, 2-4 tablespoons water, garlic-chili paste to preference. Dump and stir to combine. One the beef is finished top with sesame seeds. We use this beef in stir fry, over rice or noodles and in ramen bowls.

Traditional beef roast:
1 cup beer/beef broth/chicken broth/veggie broth, 1 package dry onion soup or Italian seasonings. Cut up potatoes, carrots and celery and place in the bottom of the slow cooker and place the beef on top after searing. This is the roast you grew up eating! My husband loves it. I have to say it’s not my favorite but it’s a southern staple for sure. If you choose this method you need to check it several,times during the slow cooker phase and you’ll likely need to add water, up to 2 cups, because the veggies will soak up the liquid. We use this as is for a meal.

There you have it! A very easy way to prepare multiple meals’ worth of protein for yourself and your loved ones with multiple ways to,switch up the flavor. Overall the process takes a bit of time but it’s not time you have to be in the kitchen. You can do this at work, while you’re outside enjoying nature or even while you sleep.

I hope you try some of these ideas! As always if you need me just yell. Text, call, email. . . I’m always available! Thanks!

Aliceson

P.S. You can find this recipe – and a lot more – on our YouTube Channel!

Aliceson Bales

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