Well summer certainly ended in a flash here in Minnesota. One day we were sweating in 90 degree heat, the next we were bundling up in a 60 degree chill. That is Minnesota for you.
When the weather turns cool, I crave hearty meals. One of my favorites is a beef pot roast. Several years ago, I bought the Healthy Beef Cookbook authored by the National Cattlemen’s Beef Association and the American Dietetic Association. This book has healthy and tasty recipes for all cuts of beef. I especially enjoy the stir fry recipes included.
Here is the Basic Beef Pot Roast recipe you can find on page 139
- 2 teaspoon olive oil
- 1 boneless beef chuck should (my usually includes the bone and still turns out fine, just make sure the internal temp reads 160 when done)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups chopped onion
- 3 cloves garlic, minced
- 1 can (14oz) beef broth
- Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast; season with salt and pepper. Pour off all but 1 tsp drippings from stockpot, if necessary.
- Add onion and garlic to stockpot; cook and stir 3-4 minutes or until onion is tender. Stir in broth. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer on top of range or in a preheated 325 degree oven 2.5-3 hours or until pot roast is fork-tender.
- Remove pot roast; cool slightly. Trim and discard excess fat.
Tip: remove the roast from the oven 5-10 degrees before desired doneness. The roast will continue to cook while resting. Also, try adding veggies such as carrots or chopped potatoes to the pot 30-45 minutes before done.
Next day lunch: stuff hoggie rolls with left over beef. Top with Swiss cheese and broil until cheese melts. Top with roasted peppers and onions.
Kentucky Beef Council
Enjoy!
Emily
Zweber Farms is a 4th generation family operated organic dairy. We are proud Organic Valley farmers members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com
This is on my “mental menu plan” for tomorrow night actually. Suddenly it is cold and most definitely fall. Thanks for sharing the recipe.
Katie
No problem Katie!
I just realized that I don’t have beef broth. I substituted a can of dark beer, a sprinkle of rosemary and a tablespoon of butter. I hope it turns out okay. Goes to show you never have to “follow” a recipe, it is just a guide.