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Beef - Why is my chuck roast dry?


Getting organized- a whole month’s worth of meals via crockpot freezer cooking. I have to admit, I am a little bit overwhelmed right now. May is normally a busy month for us (mother’s day plus Burke’s birthday, Keadryn’s birthday, Drew’s birthday, my brother’s birthday, & Adam’s mom’s birthday). Add in graduation (and the grad party of the century), Burke’s birthday party (an Angry Birds brunch this weekend), the graduation trip of a lifetime (Dubai, Greece and Turkey here we come!) And planning for a month’s worth of COLORFUL (wink, wink) goodness for the blog while we’re away, and life feels, well, overwhelming. My sweet friend Alicia posted about getting organized last month and I was inspired to follow suit. First stop in my “Get Organized” agenda- figure out meals. The best part is that, in crossing ‘figure out dinner’ off my daily task list, I free up an hour and a half or so each afternoon.

Enough chatter- want to see exactly what I did? First I found five crock pot recipes (most of them have overlapping ingredients which made for easy shopping and chopping). Best Healthy Main Dish Recipes | Easy Main Dish Meals. Paleo Recipes | Slice a turnip into fry-like strips. Thinner is better IMO. Spread on a cookie sheet or baking pan. Drizzle with olive oil, sprinkle with chili powder and salt to taste.

Cook at 400 degrees for 10 minutes, flip fries, bake another 5 minutes. These are very tasty, but keep in mind they won’t get crispy like real fries (at least in my experience). I think there’s too much moisture in the turnip. Similar to above, but cut the sweet potato into thin slices and omit the chili powder. Got the recipe from here: We used olive oil and substituted a mix of spices (thyme, sage, rosemary?) These were *amazing.* Would make them again in a heartbeat even if I stopped doing paleo tomorrow. Chicken Tikka Masala (Paleo-ized Version) Ingredients: 2 tsp. 1 tsp Garam Masala 1/2 tsp. 1/2 tsp. 2 cloves garlic, minced 1 Tb Coconut Oil 1.5 lbs Organic Free Range Chicken Breasts, cut into bite size cubes 1 Sweet Onion 1/2 Tb Arrowroot powder 1.

Sawsage-n-Peppas | Whole Family Strong. Like many of my recipes this is a super easy one that I almost feel silly laying out… but then I remember when I first started eating healthy and every molehill seemed like a mountain. I loved checking out even the easiest of recipes for inspiration and new ideas to share with the fam. This is one of those easy meals and a favorite at our house. Last night we roasted these sausages on our fire pit instead of the normal bowl and fork way and let me tell you… so much better! However you choose to cook this meal, inside or outside, cook it!

Here’s what you need: 2 packages smoked sausage (minus the msg), sliced into rounds 2 bell peppers, thinly sliced 2 onions, thinly sliced 1 tbsp cumin 1/2 tbsp garlic powder salt pepper 4 tbsp coconut oil, divided Here’s what you do: 1. 2. 3. 4. Serve and enjoy! Like this: Like Loading... Slow-Roasted Beef Recipe Details. The Washington Post, January 9, 2008 Cuisine: American Course: Main Course Features: Gluten-Free Summary: The method: Sear, then roast slowly at a low temperature.

In general, roasts cooked using the slow-low method will follow the doneness temperature guidelines of 125 for rare, 130-135 for medium-rare and 140 for medium; that is particularly true of roasts from the rib or loin, especially the tenderloin. However, when you are roasting shoulder, round or rump roasts, the doneness temperatures should be adjusted 5 degrees higher; for best results, cooking beyond 145 degrees is not recommended. For narrower-shaped cuts of beef, such as eye of round, roast at 170 degrees for 2 hours per pound.

Meat that has been seared or covered with olive oil might not brown as well in slow-low roasting; if you would like to use some fat, try 1 tablespoon of canola or vegetable oil or bacon fat in the skillet. 8 to 12 servings Ingredients: Directions: For the meat: Preheat the oven to 200 degrees. Perfect Roast Beef Everytime Recipe. Cook a Chuck Roast. Edit Edited by Anitacaracolita, Maniac, Balto16, Grahamster and 2 others Chuck roast is a thick cut of meat from the shoulder of the cow. It's an inexpensive cut, with a rich, delicious flavor that makes it a classic main dish for a big home-cooked meal. For tender, pull-apart meat, it should be slow cooked to allow time for the meat to soften and become juicy. Read on to learn how to make a chuck roast. EditIngredients 3 - 4 pound piece of chuck roast meat2 tablespoons cooking oilSalt and pepper to taste2 onions, peeled and chopped2 carrots, peeled and chopped5 cloves garlic, peeled1/2 cup red wine (optional) Edit Steps Browning the Roast and Vegetables 1Heat the oil in a dutch oven or roasting pan over medium high heat. 2Wash the chuck roast and dry it with paper towels.3Coat the chuck roast liberally with salt and pepper. 4Set the chuck roast in the hot oil. 5Remove the chuck roast to a plate.6Place the vegetables in the dutch oven.

Cooking the Roast Using a Slow Cooker Edit Video Edit Tips. Zucchini Spaghetti with No-Tomato Sauce. Paleo Stuffed Peppers (Turkey) Recipe by MKYRMSE.