Perfect Pot Roast by The Pioneer Woman
It is fall and perfect time to get your crockpot out of hibernation to make this wonderful roast with red wine, rosemary, thyme..
INGREDIENTS
- 1 whole (4 To 5 Pounds) 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
INSTRUCTIONS - (3T Ranch Tip - use a crockpot instead)!
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. 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 half 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 halved 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, 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 oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Thai Country Style Pork Ribs
My cowboys discovered Thai cuisine and just can’t get enough. I came up with a simple crockpot recipe that is simple and finger licking tasty!
You will need 2 pounds of country style pork ribs (preferably 3T Ranch pork), 2 cups of regular coke, 3 tbsp of finally chopped fresh ginger, 4 scallions chopped, ¼ soy sauce, 2 tsp of sesame oil, 2 tbsp of brown sugar, ½ to 1 cup of water. Super easy step.. everything goes into the crockpot for 6 hours on low. Right before serving, skim off the fat from the gravy that has been cooking for the past 6 hours. I keep the meat in chunks, but you can certainly shred it as well. Rice noodles are the best with this dish. Cook the noodles according to the box directions. (I found rice noodles that you only have to soak in hot water and serve). Serve the meat on the plate and mix the noodles and gravy together. Garnish with some extra green onion.
Bon Appetite!
Cheeseburger Gnocchi
- 1 tablespoon butter
- 1 (16 oz) package potato gnocchi
- ½ lb lean ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 teaspoon mustard powder (optional)
- 2 cups diced onion (about 1 whole onion)
- 3-4 cloves garlic, minced
- 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
- 1 cup beef broth (or water)
- ¼ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ⅓ cup thinly sliced scallions
- Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.
- Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.
- Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.
- Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! :)
Read more at http://www.kevinandamanda.com/recipes/dinner/cheeseburger-gnocchi.html#ixzz3mOFPpwD1
Read more at http://www.kevinandamanda.com/recipes/dinner/cheeseburger-gnocchi.html#lkkJOTaeCw4T7lru.99
3T Ranch Meatballs
Hungry for some comfort food? 3T Ranch Meatballs are easy, fast and tasty!
You will need:
Meatballs: 1 pound grass fed/grass finished ground beef, 1 egg, ½ cup garlic breadcrumbs, 2 tablespoons chopped fresh parsley, good dash of garlic and pepper seasoning, salt and pepper, 1 chopped sweet onion, 1 chopped jalapeno, ½ chopped red bell pepper.
Sauce: 1 jar of your favorite marinara sauce, 4-5 chopped cloves of garlic (the more the better for our family), 5 chopped basil leaves, salt & pepper.
Mix all of your meatballs ingredients, onion and peppers need to be sautéed. I use one of my smallest ice cream scoops to make my meatballs the same size. I also preheat my cast iron skillet with about 2 tablespoons of oil. All of your meatballs should be nicely brown in about 8 minutes, make sure you turn them, so they have a crunchy crust all over them. Your meatballs will not be fully cooked at this point, they will need to finish up in the tasty sauce. Take all of your meatballs out of the skillet, pour your marinara in along with the basil and garlic, salt and pepper to taste. Stir for about 2 minutes and put the meatballs into the sauce. Turn your heat on low, put a lid on and let it simmer for about 10 minutes. During the 10 minutes, turn the meatballs twice. I serve the meatballs on a toasted bun with melted mozzarella on the top. We had a lot of green beans this year, so I try to sneak some veggies to my cowboys. Gotta eat healthy! Enjoy!
Chorizo Pockets
Easy and fast dinner. Chorizo Pockets. 1lb 3T Ranch Chorizo, 1 diced onion, 1 diced green pepper, 2 cans of Pillsbury Crescent Dough, 1/3 cup of cheddar, 2 tablespoons chopped cilantro. Saute onion, green pepper and Chorizo, stir in cheese and cilantro. Unroll Pillsbury dough, use half of the dough as the base, scoop good amount of filling and use the rest of the dough for the top. Seal all sides and poke a couple of holes on the top for the air to escape during baking. Bake at 350 for about 12 minutes. You should be able to make 4 pockets from the two cans. Enjoy!
Polska Kielbasa
Polska kielbasa wrapped in Pillsbury Pizza Ready Dough. Easy dinner! Cut the dough in half before you unroll it. Spread spicy brown mustard on both halves, put kielbasa in the middle and roll it up. Bake at 400 for about 16 minutes. Cut up into a bite size pieces. Great appetizer also.
Ham Steaks
Ham steaks are so versatile! Mushroom ravioli with 3T pesto and grilled ham steaks. Another ham steak will be used in the morning in our delicious scrambled eggs!
Real Beef
The flavor, look, smell and texture of grass fed beef differs from grain fed beef. Many enjoy it immediately, because it actually tastes like beef is supposed to taste. Others, accustomed to the blander taste of mass-produced beef, may be surprised by its fuller, richer flavor.
Defrost your meat before you are ready to cook it in cold water. Grass fed beef needs to be cooked at a lower temperature for shorter amount of time, as the meat is significantly lower in fat than commercial beef. Don't forget to let your meat rest.
Sausage Biscuit Bites
1 can flaky biscuits (Grands Jr)
1/2 lb sausage - 3T Hot Italian
1 cup shredded cheddar cheese
Preheat oven to 400. Mix uncooked sausage and cheese gently until well blended. Shape into 20 balls of equal size. Remove biscuits from the can and separate each biscuit into two layers, making 20 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers. Place sausage-cheese ball in each biscuit cup. Bake for 10 - 12 minutes or until biscuits are browned and sausage balls are bubbly.
We have sure enjoyed these during our Sunday brunch.