Summer Family BBQ Beef Roast

 

 

 

 

 

 

 

 

 

We love our summer Saturday dinners with family and friends. We have recently hosted Luke's Karissa and her mom for a tasty dinner at the 3T. If you think beef roast is only good on cold snowy days, think again! Our BBQ Beef Roast was a hit and we had no leftovers. Nothing makes me more happy than people going for second serving of food!

Karissa has been helping on the 3T all summer long. We are so glad Luke found a match that is not afraid of hard work during our hot summer days. They have fixed many miles of fence together, helped with branding and sorting calves, played with our two little people, so the ranch mom can get some work done.. But don't worry, they also had plenty of times for riding the horses and relaxing!

We have sure enjoyed our summer dinner and I thought I would share these recipes with you as they were easy, tasty, but most importantly I didn't spend all day in the kitchen!

BBQ Beef Roast

Ingredients:

  • 3T Ranch roast - I have used brisket, but you can also use Chuck, Tri-Tip, Sirloin Tip, Round roasts or Round steaks
    • our roasts are typically 3-4 lbs
  • 1 cup of your favorite BBQ sauce
    • we like Sweet Baby Ray's
  • 1 cup of Coke
    • do not use diet
  • 1 tablespoon of Chipotle in Adobe Sauce
    • use just the sauce, not the peppers
    • you can also use Chipotle Sauce
  • 1/8 cup of Weber Chicago Seasoning
  • 1 red onion - thinly sliced

Directions:

  • For this recipe, I used InstantPot to save time!
  • Cut the roast in quarters, it cooks more evenly and faster.
  • Sprinkle 1/8 of a cup of Weber Chicago Seasoning all over the roast.
  • Mix BBQ sauce, Coke and Chipotle Sauce.
  • Put the roast and onion in the InstantPot and pour over your liquid mixture.
  • Lock the lid and move the pressure valve to sealing and set your InstantPot on Manual "High" for 60 minutes.
  • When pressure cooking is complete, allow the pressure to release naturally for 15 minutes, then release the remaining steam by moving the pressure valve to venting.
    • If you are using round steaks, your cooking time will be only 45 minutes, release naturally for 15 minutes.
  • At this point I check on the beef to see, if it needs additional cooking. Brisket and Round Roast will need additional 15 minutes on Manual "High". Again, release naturally for 15 minutes. Other roasts should need only 60 minutes depending on the size of your roast.
  • Take out the beef roast, trim any fat and shred the beef into bite-size pieces.
  • Put your shredded beef back into the InstantPot, so it can soak up all of the delicious sauce. I typically, turn on the saute mode (no lid) and cook it for additional 5 minutes to heat through the beef.
  • Now it is ready to serve!

 

Orzo Pesto Summer Salad 

Ingredients:

  • 16 oz Dellalo Orzo - use only 2/3 of the box
  • 1/8 cup of homemade or store bought pesto
  • 1 small yellow squash - cut up
  • 1/2 cup of Queso Fresco - crumbled
  • Handful of cherry tomatoes

Directions:

  • Cook orzo per box directions.
  • Saute yellow squash. (Sauted red onion would be also good in this recipe).
  • Cut up your tomatoes, crumble your cheese.
  • Put orzo in a big bowl, stir in pesto, cheese and veggies.
  • Keep it in the fridge until you are ready to serve.

 

Jalapeno Cheddar Corn Muffins

Ingredients:

  • 2x Jiffy Corn Muffin Mix
  • 2/3 cup of milk
  • 2 eggs
  • 2/3 cup of Cheddar
  • 1/8 cup of chopped pickled jalapeno

Bake per directions on the box.

 

Karissa's Out of This World Brownies

Here is a link to the recipe:

https://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-butter-brownies-8830400

We had a wonderful evening, we hope you will try some of our recipes!


Beef Tacos for Busy Summer Nights

Are your summer days packed with activities and dinner becomes a big headache? The 3T crew is busy with ranch construction projects, fixing fences, transporting cattle to summer pastures and the kids have their own summer activities. Plus, we have decided to get not one, but two puppies.. I know, who does that? Their parents are great cattle working dogs and we could always use help to work our cows. So, I don't know about you, but by dinnertime, I'm pretty tired.

Here is an easy summer recipe, so you can enjoy dinner on your deck or patio. Nobody wants to spend a couple of hours making dinner. Even better.. The InstaPot or CrockPot will do the cooking for you in this recipe, so you can enjoy a Margarita while dinner is cooking on its own!

 

Ingredients:

  • 3 lbs 3T Ranch Beef Roast (you can also use  flank or skirt steak)
  • 1 tablespoon dry oregano
  • 1 tablespoon salt
  • 1/2 tablespoon ground pepper
  • 1 diced medium sweet onion
  • 1 diced bell pepper
  • 1/4 cup canola oil
  • 4 chopped garlic cloves
  • 1 can (7.76 oz) LaCostena Chipotle Sauce or Chile in Adobo Sauce (if using Chile in Adobo Sauce - use two peppers and scrape out the seeds, then use all of the sauce from the can and discard the rest of the peppers It would be too spicy to use all of the peppers).
  • 1 cup beef broth (2 cups of beef broth for CrockPot version)

Directions for InstaPot: Preferred 3T method 

  • Cut up your roast into bigger chunks. (I think the beef cooks better vs just putting in the whole roast).
  • Set your InstaPot on "sear" and pour in 1/4 cup of canola oil.
  • Dry off your beef chunks with a paper towel and season with salt and pepper.
  • Now, that the pot is hot, sear the beef chunks on all sides. Take out the beef.
  • Time to sauté the onion and bell peppers. Give it a couple of minutes to sauté the veggies before adding the garlic.  You don't want the garlic to burn. Cook until all veggies are tender.
  • TIP: if your onion is getting a little burned before being tender add a little bit of water to the pot.
  • Add oregano, one can of Chipotle Sauce and one cup of beef broth and stir all together.
  • Beef goes back in the pot, close the lid and set your InstaPot on "Beef Stew". Depending on your InstaPot setting, your beef will be done in about 60 minutes. If you are using steaks, you can cut down the cooking to 35 minutes.

Directions for CrockPot: This recipe 

  • You can certainly use CrockPot for this recipe as well.
  • Dry off your beef chunks with a paper towel and season with salt and pepper.
  • Heat your skillet and add 1/4 cup of oil.
  • Sear the beef in a skillet on all sides. Take out.
  • Time to sauté the onion and bell peppers. Give it a couple of minutes to sauté the veggies before adding the garlic.  You don't want the garlic to burn. Cook until all veggies are tender.
  • TIP: if your onion is getting a little burned before being tender add a little bit of water to the pot.
  • Put in the CrockPot - oregano, one can of Chipotle Sauce and two cups of beef broth and stir all together.
  • Beef goes in the CrockPot.
  • Set you CrockPot for high for 4 hours. (I don't like to cook my beef on low in the CrockPot. I think the beef gets too dry on the low setting).
  • Make sure to check your liquid levels during cooking.

Beef is done, time to serve it to your crowd. You can certainly shred the beef, but we do like the beef in chunks. You can cut the beef into bitesize chunks. The beef is juicy and tender, you can discard the sauce the beef was cooking in. (Or you can certainly skim off the fat and reduce the liquid in a sauce pan. It will have a kick. The beef on its own is not spicy). I typically serve the beef with rice, guacamole, salsa, pepper jack cheese and Costco uncooked flour tortillas. I know it adds another step to your cooking, but it is so worth it! And if you really want to step it up.. Here is a recipe for Homemade Corn Tortillas!

Homemade Corn Tortillas:

Ingredients:

  • 1 1/2 cups masa harina, more for dusting
  • 1/2 teaspoon salt
  • 2 tablespoons fat such as melted lard, butter or canola oil
  • 1 cup hot water, plus more as needed

Directions:

  • Place masa and salt in a bowl and throughly combine with the fat, mixing with fingers or a whisk. (KitchenAid works great for this). Slowly stream in the water while mixing until the dough comes together into a ball.
  • Turn the dough onto a lightly floured surface and knead until smooth, about 1 minute.
  • Divide the dough into 12 portions and form each into a smooth ball.
  • Place masa balls on a baking sheet, cover with plastic, rest for 30 minutes.
  • After the dough has rested, preheat a cast iron skillet over medium-high for 5 minutes, then reduce heat to medium.
  • If the dough has dried slightly during resting, wet hands and roll each ball again to moisten. Place the dough between two sheets of plastic wrap and place directly in the center of the tortilla press. Press down firmly, then durn the tortilla 90 degrees and press again.
  • Transfer it into the hot skillet. Cook the tortilla until brown spots appear on the bottom, about 1 minute. Flip with a thin metal spatula, and do the same on the other side.

TIP: Sur La Table has many great gadgets how to keep you tortillas warm while you are cooking the rest. The homemade tortillas might sound intimidating, but they are really easy. I have taken a class at Sur La Table with my friend and the tortillas were piece a cake to make and the flavor was amazing!!

 

Dobrou Chut!

 

 

 


Crisis turned into one heck of a tasty dinner! 1)good story, 2)tasty recipe 3)defrosting and cooking tips!

We are counting down the days for our next round of beef sales. Customers come first "they say" and it is true at the 3T Ranch. Beef orders from our customers are fulfilled first and the 3T crew's beef package is typically last one in the freezer. I opened the freezer today and realized we were out of ground beef. I'm a big "week ahead meal planner" and cheeseburgers were on the menu. Hmm.. let's try quickly to come up with plan B while the two small kids are still napping.

Let me tell you, it is hard to cook holding "two babies". That is our daughter's favorite saying these days after she wakes up from her nap. "Mommy, two babies", which means she wants to be picked up and snuggled along side our littlest cowboy. I love that time with our kiddos, they are both still waking up from their naps and want some snuggles, but it doesn't last long before they turned into little tornadoes. I needed to seize the situation!

I guess one good thing about running low on beef is that you don't have to dig through your freezer to see what cuts you have. (Will talk freezer organization soon, I promise)! Roast can be grinned up into ground beef. I have found my winner, chuck roast it is! You would be surprised, but it really doesn't take long to defrost the beef. 1) unwrap the meat from the butcher's plastic and paper 2) put it into a ziplock bag and squeeze out the air 3)put it into a sink filled with cold water. 4) flip the roast in the water every 20 minutes. My beef was defrosted in less than an hour.

I love love my KitchenAid, I use it every day. I use it so much that my Cowboss bought me a new one to replace my "rusty old mixer". I had the chuck roast grind up in now time without any mess or extra trips to the grocery stores.

Tips for tasty cheeseburgers: 1 pound of 3T ground beef, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1 tablespoon of dijon mustard. The mustard really makes it!

Healthy version of mashed potatoes: Your choice of potatoes, 2 teaspoons of Lowry's seasoning salt, 1 teaspoon of garlic and pepper seasoning and 1/2 tablespoon of caraway seeds. Trust me, it just works with the potatoes. Make sure to include all of the seasonings while you are boiling the potatoes. When the taters are done, save about 1/2 cup of the liquid. I have used my KitchenAid to whip the potatoes and slowly included the 1/2 of the liquid. The potatoes don't need any milk or butter. No extra calories and you are not scarifying the taste.

I hope you will try the recipe as well as our beef!