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!


Are you an Instapot user yet? This is my "go to" gadget these days. I use it at least three times a week. It saves time, but I really like how it cooks the beef. All of the beef cuts are nice and tender in a nick of time.

It seems like we went from summer to winter this year in one day. We are finishing up a few ranch projects before the Cowboss and the Top Ranch Hand bring the cows home. The cows have been enjoying the summer pastures and around Thanksgiving, we bring everyone home. During the winter we feed hay and yes.. even on those snowy cold days when schools and business are closed.. we venture outside to feed our herd. Then, spring rolls around and we keep a tight watch on the mama cows to make sure that we have healthy calves and healthy mamas. In early May, we load up the mamas, calves, yearlings and take them again to our summer pastures. The bulls have to wait until June 19th. Cows are pregnant for 9 months and by releasing the bulls on June 19th, we make sure that we don't have any winter calves. That's how the cycle goes on our ranch.

The Mexican Street Tacos are perfect for a busy night. You can get the dish prepped in less than 5 minutes and let it cook while you finish up your chores or homework or like us, finish setting up concrete forms.

Ingredients:

  • 3-4 lb round roast or 1-2 round steaks (depending on size)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1/2 onion - sliced
  • 1 red pepper - sliced
  • 1 can (10 oz.) whole green chile peppers (no liquid)
  • 1 can (7.76 oz.) La Costena Chipotle Salsa (you can find it by the enchilada sauces at the grocery store)
  • 1 cup of water
  • 1 bunch of cilantro

Directions:

  • If you are using a round roast, quarter the roast, this will ensure that your roast will be tender and cook faster.
  • If you are using round steaks, just put the cuts into the instapot.
  • Beef is in the instapot, now salt, pepper, onion, green chile and red peppers go in.
  • Pour Chipotle salsa over the meat.
  • Pour 1 cup of water around the beef. You want the Chipotle salsa to say on top of the meat.
  • Seal per instapot instructions and cook for 60 minutes on the "meat/stew" setting for round roast and 45 minutes for round steaks.
  • When cooking is complete use slow release.
  • Shred the beef and the green chile peppers and put back in the instapot, so the beef can absorb the tasty sauce!
  • Serve with tortilla, shredded cheese, chopped up cilantro and rice.