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, Eye of the Round, 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!
Mexican Beef Barbacoa - 3T Test Kitchen
I enjoy watching the FB cooking videos, it gives me ideas on what to cook for my family. Last weekend, I have seen a tasty looking Mexican Beef Barbacoa. Our family likes beef and we like Mexican food, so I had to try it out. It came out delish and it is definitely on our dinner rotation list! I have made a few tweaks to suit our family's taste buds, but the core of the recipe was awesome. My Cowboss is on a roll to decrease the amount of sugar we eat, so I have omitted the sugar in this recipe all together.
Here is the link to the original recipe and below you can find our tweaks and tips!
Ingredients:
- 4 Chile De Ristra (mild) - dry chile peppers - The original recipe calls for a couple of different chile peppers, but I was only able to find Chile De Ristra at our grocery store. It was a great substitution. (soaked, stemmed and seeded)
- 1 (3 lb) beef chuck roast - I have used Eye of the Round Roast - this type of roast is very lean and great for this recipe as it has to cook for some time.
- Salt and Pepper
- 4 tablespoons olive oil, divided
- 1 chipotle in adobo
- 6 garlic cloves, minced
- 1 tablespoon cider vinegar
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 1 tablespoon dried oregano
- 1/2 tablespoon ground cinnamon - I have increased the amount of the spices. You need flavor, don't be afraid of it!
- 1/2 cup water - I have used the water that was left over from my Chile De Ristra soaking
Directions:
- Place dried peppers into a bowl or jar and fill with water until covered. Soak for 20 minutes until softened.
- Bring the roast to room temperature - about 30 minutes. Season roast with salt and pepper. Heat a large cast iron pot over high heat. Add in 2 tablespoons olive oil. Sear roast on all sides. Once seared, remove pot from heat and set aside.
- In a blender, add in Chile De Ristra peppers, chipotle, garlic, cider vinegar, salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water. Blend until smooth, adding more water if necessary to thin it out enough to blend.
- Pour sauce over chuck roast in the crock pot or insta pot. See specific directions for the crock pot or insta pot below.
- Shred and serve. If you are using Eye of the Round Roast - thinly slice the meat after you are done cooking the beef and put back into the sauce. The beef will absorb a good amount of the sauce and it will be nice and tender.
INSTANT POT: 3T's preferred method. Use the sear setting to sear seasoned roast. Make sauce and pour over meat. Cook on the beef/stew setting for about 70 minutes. Take out, thinly slice the meat, put it back into the insta pot and let it cook for another 5-10 minutes on the sear setting. Make sure to stir around and don't walk away!