Super quick and super easy beef recipes!

April 29, 2021

Hey everybody! I wanted to pop on today and revisit the beef roast. Everyday I have conversations with friends about feeding our people. Sometimes it's a highlight of the day and sometimes. . . not. Some days you're the windshield and some days you're the bug. Am I right??


Anyway, what I'm trying to say is that some days everything just goes smoothly - all the lights are green and the lines are short. And some days you're running around like the chicken with its head cut off. Racing home to get something quick on the table and the laundry folded (laundry that was washed 3 days ago - or am I the only one with Laundry Mountain?). On days like these I'm especially thankful for meal preps.


I don't always do meal prep but on weeks I know I will be crazy it's a lovely lovely event. It's so awesome to fix something one time and then eat all week. Or if we're hosting an event on the farm it's a great way to prepare a stress free meal for a crowd. Here's how I do my beef roasts:


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.


So here are a few of my ideas for seasonings:


Mexican-style beef roast: 1 cup beer (I love using Corona here)/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. And if I'm preparing for a party I make a HUGE board using one of our charcuterie boards and pile the shredded beef, corn and flour tortillas, cheese, avocado, tomatoes, jalapeños, onions, lettuce, limes and cilantro along with sour cream, Midland Ghost pepper sauces, salsa and guacamole and have everybody come and fix their own plate. It's so much fun!


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 and fresh cilantro. 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! You can do this at work, while you’re outside or even while you sleep.


I hope you try some of these ideas! If you have further questions or wanna watch the process, head on over to our YouTube channel and check it out https://www.youtube.com/watch?v=x9z7BUIhNaQ&t=29s. Thanks!


Aliceson


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