Sunday, February 23, 2014

Quirky Kitchen

I love to cook. I like collecting old church and women's club recipe books with the tried and true recipes people actually made for their family and friends. I like to try new recipes and even make up some of my own! 

Probably my greatest gift in the kitchen is being resourceful. I can make something out of almost nothing. Or... I can make a few somethings out of the same thing! Confused? Check out my resourceful ideas for boneless chuck roast. (pot roast)

So... OK... We start with pot roast, which is basically a chuck, rump, or shoulder roast cooked in the crock pot or pressure cooker or on the stove. 
I usually begin any roast by cooking down some onions, and carrots in a little olive oil so they carmelize a little first. You can't really get that "browned"flavor if you just throw all ingredients into liquid.  I like to brown my roast on all sides as well before I put it into the long cooking pan it will be in. 

The following veggies are nice with pot roast: onions, pearl onions, carrots, celery, turnips, potatoes, sweet potatoes. 

Season your roast well. Sprinkle generously with salt, pepper, garlic powder, and I like a little paprika too. Once it is browned on all sides in olive oil, transfer it to the crock pot, pressure cooker, or dutch oven on the stove. 

To make the liquid your roast will cook in, you have choices. 
*For a tomato base, add one small can tomato sauce, and three sauce cans of water. 
*For a savory base, add 1 large can beef broth, a beef boullion cube crumbled into a cup of water, and an herb like parsley, or thyme. 
*For an Asian base, add 1 can chicken broth, 2 T. Soy Sauce, 1 T. brown Sugar and a touch of sesame oil. This recipe is great over rice. 
*For a Beefy Base, add one large can of beef broth, and a cup of water with a packet of brown gravy mix dissolved in it. 
*For an onion base, dissolve 3/4 of a packet of onion soup mix into a cup of water and pour over meat. Surround meat with veggies and pour a can of beef broth in. Sprinkle the last third of the onion soup mix over the top . 

**BBQ Beef is easy too. Brown your roast on all sides and transfer to long cooking pot. Pour 1/2 cup of water, and 1 cup of BBQ sauce into the pot. 
Cook as you would just the roast. Tear meat when tender and serve on warmed buns. Deeelish. 

**Beef Stew is really good with Chuck Roast pieces you cut yourself. Add like sized pieces of carrot, celery, potato, onion, brown gravy mix dissolved in water, and a dash of worcestershire. Yumaroo!

**Teriyaki Beef. Slice roast thinly before cooking. Add directly to the pot with a touch of sesame oil, thinly sliced onion, carrot, green pepper, and pineapple if you like. Pour in juice from large can of cubed pineapple, 1/2 c. teriyaki sauce, some black pepper, and a dash of soy sauce. This too is yummy over white rice, or mixed with angel hair pasta and sesame seeds. 

**Left over Pot Roast!!  Shred beef for tacos or burritos. Cut beef into a dice and make beef and barley soup. Cube the beef into small pieces, cut veggies smaller, add more cubed potatoes and make some beef gravy. Put all of this into a pie shell and you have a wonderful beef pot pie.

More to come later in the week. 
Happy Roasting!!

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