Posts tagged potatoes

Two meat meals in a row. A VERY rare occurrence in my home. However, since I cook meat so rarely, I never quite know when it’s going to go bad, so I try to use it up as quickly as possible. I’m not a big fan of freezing things because they never seem to taste quite as they do fresh.

My crockpot is one of my best friends. There is nothing quite like throwing some food in the pot in the morning, and 10 hours later, having an amazing meal! Unfortunately, it doesn’t always photograph well because the crockpot doesn’t produce the most appetite inducing look. However, you can’t beat purchasing the most inexpensive meat and having it come out tender, flavorful and just plain amazing! Then again, the crockpot and I have our differences. I’m not a big fan when I forget that I had planned a crockpot dinner for that night and I only have four hours until dinnertime!

This meal was a big hit in my house. (Most meat dishes are, it seems) I have a few who don’t eat potatoes, a couple that won’t eat cooked carrots, and some that just picked around the salad, but overall, everyone enjoyed the meal. I got the recipe from Crockpot 365. This is an amazing blog with a huge variety of meals, all made in the crockpot! You should definitely check her out!

4 pounds beef roast (chuck or rump)
2 tablespoons flour I used whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
1 tablespoon olive oil
1 medium onion, sliced in rings
2 large Russet potatoes, cut in 2-inch chunks
1 cup baby carrots (or peeled and cut regular carrots!)
1 cup sliced celery
3 tablespoons gluten free Worcestershire sauce (Lea & Perrins made in the USA ONLY is GF. If you’re Canadian or live elsewhere, have an American ship you some!)
1/2 cup beef broth (if you’ve got red wine open, you could use that.) I used some red wine that has been sitting in our cabinet for many years. We don’t drink wine…I’m not sure what I’m going to do with the rest of it. I feel bad throwing it away!

The Directions.

Use a 6-quart slow cooker. Okay, I browned this meat. I hate cooking before I cook, but my father-in-law brought over this GORGEOUS piece of meat and I felt the right thing to do was to pretend I knew what to do with a big gorgeous piece of meat so I browned it.
The browning provides a bit of texture and if you have a more sophisticated palate than I do, perhaps you notice a difference.
but it’s up to you.

This is what I did:

In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder. Remove roast from the bag and brown all sides in a large skillet with olive oil. While your meat is browning, place the sliced onion in the bottom of the cooker. Add meat, and toss in the potatoes, celery, and carrots. Pour worcestershire and beef broth (or wine) on top. Cover and cook on low for 8 to 10 hours. If your meat isn’t as moist as you’d like nearing serving time, take it out and cut it into a few pieces and return it to the pot to soak up more juice.

A dry roast isn’t from over slowcooking, it’s from under slowcooking!

A note about meat: I buy all of my meat from Whole Foods. I feel comfortable with their quality standards.

Cattle/Buffalo

No antibiotics — ever
No supplemental growth hormones
No animal byproducts in feed
Range raised for at least 2/3 of the animal’s life

Veal Calves (although, you will NEVER find me cooking veal!)

No antibiotics — ever
No supplemental growth hormones
Group housing only, no tethering or individual crates
No animal byproducts in feed other than cow’s milk
Unlimited access to grain

Pigs

No antibiotics — ever
No animal byproducts in feed
No gestation crates
Sows provided freedom of movement in farrowing (birthing) pens
Bedding required to satisfy natural rooting instincts

Lamb

No antibiotics — ever
No supplemental growth hormones
No animal byproducts in feed
Pasture raised

Poultry

No antibiotics — ever
No animal byproducts in feed
No beak trimming for broiler chickens and game hens
Appropriate beak trimming for turkeys allowed when necessary*
Appropriate litter provided for comfort and to satisfy natural foraging instincts

Note: Federal law does not allow the use of supplemental growth hormones in any poultry or pigs sold in the United States.

* We allow the performance of physical alterations only when the overall physical and psychological welfare of the flock or herd would be benefited to prevent possible injury and only when conducted by a trained operator in an appropriate manner that minimizes any discomfort.

I try to make vegan meals as often as possible because I believe it to be the healthiest way to eat. However, my family does eat animal products once or twice a week. I consider the price of the meat I purchase to be worth it because I feel it is much healthier than meat you can purchase at a traditional supermarket. I try to purchase grass fed beef as often as possible, but it is considerably more expensive than grain fed beef, so at times, I will serve my family grain fed beef. Please educate yourself and do what you are most comfortable with for your family.

Main course: $23.54
Green Salad: $4.00
Total: $27.54
Price per serving: $3.44