I have used leftover roast to make quesadillas, stir fry, beef sandwiches, and my personal favorite . . . beef stroganoff (I combined the shredded meat with the gravy and tossed it with a pound of cooked egg noodles until coated and well combined. So, so yummy!)
Salt and freshly ground black pepper to taste
2-3 tsp dry oregano
1-2 tsp. cumin powder (toasted)
1 tsp. cayenne powder
1 tsp. ground mustard seed
5- to 6-pound chuck roast (do not trim the fat)
3-4 tablespoons olive oil
4-5 cloves of garlic crushed into big pieces (do not allow to burn)
1 whole onion, peeled and big pieces chopped
2- whole carrots, unpeeled, cut into 2-inch pieces (only for flavor)
3-4 bay leaves
3 cups beef broth
Salt and freshly ground black pepper to taste
2-3 tsp dry oregano
1-2 tsp. cumin powder (toasted)
1 tsp. cayenne powder
1 tsp. ground mustard seed
5- to 6-pound chuck roast (do not trim the fat)
3-4 tablespoons olive oil
4-5 cloves of garlic crushed into big pieces (do not allow to burn)
1 whole onion, peeled and big pieces chopped
2- whole carrots, unpeeled, cut into 2-inch pieces (only for flavor)
3-4 bay leaves
3 cups beef broth
half a sprig of fresh rosemary
4-5 sprigs fresh thyme
2 tablespoons fresh chopped parsley to serve
1. Season the chuck roast with salt/pepper, oregano, cumin, cayenne, and ground mustard.
2. Heat your pan (a cast iron pan works especially well).
3. Add the oil and when it is hot, add in the roast. Brown the roast for 4-5 minutes on
each side.
4. In the same pan, sauté carrots, onion, and garlic for 3-4 minutes or until slightly
brown.
5. In your slow cooker, add the carrots, onion, and rest of the ingredients except
parsley.
6. Lay the beef on top, add all the flavor from the pan if possible, then add the
beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
When done cooking, use the pot roast juice to make gravy (adding canned beef
broth, if needed). Flour works well as a thickener.
Garlic Green Beans With Bacon
6-bacon strips or thick cut bacon
1-pound green beans fresh, trimmed and rinsed
1 tablespoon butter
4-6 garlic cloves minced
1/2 teaspoon of salt to taste (bacon is salty so just taste before adding this)
Instructions
1. Cook bacon until crispy. Reserve a teaspoon or two of the fat for added flavor.
2. Bring a large pot of water to boil, add green beans (water should be just above the beans) and ½ teaspoon salt.
3. Cook on medium-low heat for 5 minutes, drain the beans (should be bright green color but not too soft).
4. Heat butter in a large skillet on medium heat.
5. Add minced garlic. Cook it while stirring constantly, for about 30 seconds.
6. Add bacon pieces and green beans.
7. Sauté on medium heat for about 1 minute to combine all ingredients.
8. Remove from heat. Taste and add more salt, if needed.
9. Serve immediately or while hot. (Try not to reheat)
4-5 sprigs fresh thyme
2 tablespoons fresh chopped parsley to serve
1. Season the chuck roast with salt/pepper, oregano, cumin, cayenne, and ground mustard.
2. Heat your pan (a cast iron pan works especially well).
3. Add the oil and when it is hot, add in the roast. Brown the roast for 4-5 minutes on
each side.
4. In the same pan, sauté carrots, onion, and garlic for 3-4 minutes or until slightly
brown.
5. In your slow cooker, add the carrots, onion, and rest of the ingredients except
parsley.
6. Lay the beef on top, add all the flavor from the pan if possible, then add the
beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
When done cooking, use the pot roast juice to make gravy (adding canned beef
broth, if needed). Flour works well as a thickener.
Garlic Green Beans With Bacon
6-bacon strips or thick cut bacon
1-pound green beans fresh, trimmed and rinsed
1 tablespoon butter
4-6 garlic cloves minced
1/2 teaspoon of salt to taste (bacon is salty so just taste before adding this)
Instructions
1. Cook bacon until crispy. Reserve a teaspoon or two of the fat for added flavor.
2. Bring a large pot of water to boil, add green beans (water should be just above the beans) and ½ teaspoon salt.
3. Cook on medium-low heat for 5 minutes, drain the beans (should be bright green color but not too soft).
4. Heat butter in a large skillet on medium heat.
5. Add minced garlic. Cook it while stirring constantly, for about 30 seconds.
6. Add bacon pieces and green beans.
7. Sauté on medium heat for about 1 minute to combine all ingredients.
8. Remove from heat. Taste and add more salt, if needed.
9. Serve immediately or while hot. (Try not to reheat)