Cider Braised Roast Beef in the Crock Pot (4 Star)

Most Sundays growing up my mom made roast beef with potatoes, carrots, and gravy for dinner. It was always one of my favorite dinners. I've struggled to learn to make my own because it often turned out dry and tough--the dual curse of inept roast cooking. I've finally figured out how to make a fall-apart tender, juicy, savory roast beef and the crock pot is the key. My mom used to always use the oven but that method has only caused me ruin and despair. If you, too, have struggled in your roast-cooking efforts, try this recipe.





Cider Braised Roast Beef

1-2 large onions, peeled and sliced
4-5 lb beef roast (cheap cuts work great in this recipe)
salt and pepper
4-5 carrots, peeled and cut into halves or thirds
6-8 potatoes, peeled and cut into halves
3-4 (or more) cups beef broth
1 cup apple juice concentrate
1 bay leaf
4 cloves garlic, chopped, smashed, pressed--whatever you prefer

This recipe is the kind that is very tweak-able. Use more or less of anything to suit your tastes.

Place the onion in the bottom of a large crock pot. Heavily salt and pepper the roast, rubbing it into the meat. Place the roast on top of the onion. Put the carrots and potatoes around the roast. In a large measuring cup combine the beef broth, apple juice concentrate, and garlic. Pour around the roast. The liquid should cover the roast at least half-way. Add more beef broth, if necessary. Add the bay leaf.

Put the cover on the crock pot and either cook on low for around ten hours, or high for 6-8. Crock pots can vary in temperature quite a bit so it could take more or less time. I like to start mine on high for a couple of hours and then turn it to low for the rest. The roast is done when it falls apart when pulled with a fork and the vegetables are tender.

Gravy

2/3 cup flour
2/3 cup water
1 teaspoon salt (or to taste)
1 teaspoon beef base (or to taste)

Remove all meat and vegetables from the pot and place on a platter or serving dishes. Cover while you make the gravy. You can either skim the fat from the top or make the roast a day ahead and then remove the hardened fat and reheat the roast in the crock pot for several hours. Pour all the liquid into a sauce pan and turn heat to high or medium-high. In a small bowl combine 2/3 cup flour and 2/3 cup water. Whisk until smooth and pour into the liquid as soon as it is boiling. Boil and whisk until thickened. Add 1 teaspoon salt and 1 teaspoon beef base to season, or to taste.

I like cooking the potatoes with the roast because they absorb the juices and become very flavorful, but sometimes I don't put them in and make mashed potatoes separately instead. Either way, it's very good!

Enjoy!

Enchiladas (3 Star), Refried Beans, and Cilantro Lime Slaw

This dinner was to die for. Everything was so good, but especially in this combination. The boys only liked the enchiladas, so that is what the rating refers to. (Crazy punks! How could they not like the refried beans? They were awesome!) All the recipes are courtesy of Prudence Pennywise, original recipes found at the following links: enchiladas, refried beans, and slaw.

I did change up the enchiladas to make them lower fat and more nutritionally packed, so here is the recipe:

Beef and Veggie Enchiladas

For Enchiladas:
2-4 tablespoons vegetable oil
15 corn tortillas
1/2 cup shredded cheese, for top (I used a mozzarella, provolone, cheddar blend from Costco)
1 tablespoon chopped cilantro, or sliced green onions, for garnish

For Sauce:
3 tablespoons vegetable oil
3 tablespoon flour
5-6 tablespoons chili powder
3/4 teaspoon garlic powder
3/4 teaspoon dried cumin
1 1/2 teaspoon paprika
1 (14 ounce) can chicken broth
2 cups/cans tomato sauce (if you can find it, try El Pato spicy tomato sauce in the yellow can)

For Filling:
1 1/2 pounds extra lean ground beef
1 (7 ounce) can diced green chilies
1/3 cup finely minced onion or scallions
1 cup finely chopped broccoli
1 cup finely chopped carrot
1 tsp salt
1/2 tsp cumin
juice of 1 lime

Heat 2 tablespoons oil in medium saucepan over medium heat. Add corn tortillas, one at a time, and lightly fry just until softened, adding more oil as needed. Stack tortillas atop one another on a paper towel

When finished, in same skillet heat oil for sauce. Whisk in flour; cook for one minute. Add chili powder, garlic powder, cumin, and paprika. Stir for one minute. Whisk in chicken broth and tomato sauce. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.

While sauce simmers, put a large skillet on medium to medium-high heat. Fry the ground beef, onion, broccoli, and carrot together until the beef is cooked through. Add the green chilies, salt, cumin, and lime juice and stir until heated through and remove from heat to assemble enchiladas.

Preheat oven to 425 if you are baking the enchiladas now. Grease a 9 by 13 inch baking pan and an 8 inch square baking dish. Pour enough of the enchilada sauce into both pans to just cover the bottom. Dip the tortillas into the sauce in the skillet, on both sides. Add about 1/4 cup filling and roll up and arrange tortillas between the two pans. Pour remaining sauce over the top and sprinkle lightly with cheese. (Can be prepared up to this point. Cover tightly with foil and refrigerate for up to two days.) Place tortillas in 425 degree preheated oven. Bake for 10-15 minutes, or until just bubbly and cheese is melted. Sprinkle with cilantro and let cool for five minutes before serving. (If baking refrigerated enchiladas, increase baking time to 20-25 minutes. Keep covered with foil for first ten minutes of baking, to prevent drying.)


I am also including the refried bean recipe because I want to remember what seasonings I used this time, and I also made a larger batch. These beans were so good and so easy.

So Easy "Un" Refried Beans in the Crock Pot

3 cups dried pinto beans-no need to presoak
12 cups water
1 onion, diced

Put beans, onion, and water in the crock pot. Cover and cook on low overnight, or about 6-8 hours, or on high for 3-4 hours. (Every crock pot is different, so give yourself plenty of time.) When the beans are very soft, remove all of the liquid that you can with a small ladle or measuring cup. You don't need to strain the beans, just get out as much of the cooking water as possible. Mash the beans with a potato masher or immersion blender, getting them as creamy as you like, or leave them whole, if that floats your boat. Add seasonings and stir.

I (Becky) added:

4 tsp. chicken base
2-3 tsp. salt
2 dashes liquid smoke
3 dashes Tabasco
2 pinches chipotle powder
1/2 tsp. garlic powder

Prudy's other add-in ideas:

start with 1/4 teaspoon salt (or use granulated chicken bouillon)
1/2-3/4 cup flavorful liquid: taco sauce, red or green salsa, enchilada sauce, tomato sauce (my favorite is El Pato spicy tomato sauce), or even a 14 ounce can of undrained Mexican style petite diced tomatoes
Optional Add ins: sauteed garlic-onions-jalapenos, bacon grease, chopped cooked bacon, roasted red peppers, diced green chilies, shredded cheddar cheese, chopped cilantro


Well, I guess I'm going to put the slaw recipe in here, too, since it is hidden inside her post and I did make one change by adding tomatoes.

Cilantro Lime Slaw

1 10 ounce package coleslaw mix or 1 small head of green cabbage, shredded
1 bunch cilantro
2-3 tomatoes, diced
juice of 2 limes
2 tablespoons olive oil
salt and pepper to taste

Combine coleslaw mix, cilantro, tomato, lime juice, and olive oil in a medium bowl. Season to taste with salt and pepper.

Pulgogi (3 Star)

Since Brandon lived in Korea for two years and developed a love for the food (among other things) he has learned to cook several Korean dishes. Our first-born passionately loves the Korean food that Brandon cooks and recently begged and pleaded until Brandon agreed to make a Korean meal. The next several posts will be about this meal.

First up is Pulgogi or Korean Barbecued Beef. This is probably the most popular of all Korean dishes. As with most foods there are many variations, some more spicy or sweet or salty. The Pulgogi I've eaten in Korean restaurants has been quite sweet. Ours is not so sweet and a little more spicy, adapted from a recipe in a cookbook called "Flavours of Korea" by Marc and Kim Millon.

Pulgogi

2 lbs sirloin steak (I often use a London broil or a roast that is on sale) cut into very thin strips (1/8-1/4 inch thick--either have a butcher do this or cut the meat yourself when partially frozen) across the grain

Marinade

10 Tablespoons soy sauce
6 garlic cloves, peeled, crushed, and finely chopped, or pushed through garlic press
2 inch piece of fresh ginger, peeled, crushed, and finely chopped
4 Tablespoons sesame oil
2 Tablespoons sugar
1-2 teaspoons freshly ground black pepper

1 yellow onion sliced into strips
1 bunch of green onions, sliced
5 Tablespoons toasted sesame seeds
1 head of leaf lettuce such as romaine, red leaf, or butter crunch, leaves washed and separated

Mix all the marinade ingredients together and place into a Ziploc bag along with the meat. Knead together and allow to sit in the refrigerator for at least an hour, preferably overnight, turning the bag occasionally.

After marinating, the meat can be grilled, but we always fry it in a large cast iron skillet because our grill is a little crummy and doesn't get hot enough. Heat the pan on medium-high or high heat with a couple of tablespoons of olive oil. First stir-fry the yellow onion for one or two minutes. Then add the meat and all of the marinade and fry for 6-8 minutes, turning every now and then to brown the meat but do not overcook! The meat can be a little pink in the middle. The key to tender Pulgogi is to cook on hot heat very fast. Add the green onion during the last minute of cooking and then remove from the heat. Sprinkle toasted sesame seeds on top.

Pulgogi can either be served on top of sticky rice (we use brown) or as lettuce wraps. For lettuce wraps, place some meat and onions in the center of a lettuce leaf along with a bit of rice and a dab of hot pepper paste. Wrap up the leaf and eat.

Beef & Pepper (Or Asparagus) Stir-Fry (4 Star)

This stir-fry is one of the best I've ever had! I guess I'm no stir fry connoisseur, but we really love this. The recipe is from a cookbook called "Minute Meals", edited by Evie Righter. This dish is actually called "Beef and Asparagus Stir-Fry" but the asparagus I had bought was going rotten by the time I got to it. Oops. I happened to have some red and yellow peppers so I used those instead and it was fantastic. Brandon said he liked it better with the peppers but it's a toss-up for me because I think it's great with the asparagus, too.

Beef and Asparagus (or Pepper) Stir-Fry (Adapted from "Minute Meals".)

1 piece ginger root, 1 inch long, peeled and chopped (I buy bottled chopped ginger so I just used a teaspoon of that.)
4 garlic cloves, peeled and chopped (or smashed through a garlic press--the easy way!)
3 Tablespoons soy sauce
3 Tablespoons plus 1 Tablespoon cornstarch
1 1/4 to 1 1/2 pounds beef strips cut for stir fry
1 pound asparagus, trimmed and cut into 1 1/2 inch pieces -or- 1 red pepper, 1 yellow pepper, and 1 red onion, all cut into strips
3/4 cup beef broth
1 heaping Tablespoon black bean sauce
1 1/2 teaspoons sugar
3-4 Tablespoons olive oil

For the marinade: In a small bowl stir the soy sauce into three Tablespoons of the cornstarch until blended. Add the ginger and the garlic. Put the beef strips in a zip-lock plastic bag with the marinade and marinate for at least one hour and up to 24 hours.

Prepare the sauce: In a measuring cup stir together the broth, black bean sauce, remaining 1 Tablespoon cornstarch, and sugar until blended. Set aside.

Heat a wok or a large, heavy skillet over high heat until hot. Add 1 Tablespoon olive oil and swirl to coat. Add the asparagus (or peppers and onion) and toss to coat. Stir-fry over high heat, tossing, about 2 minutes, until crisp-tender. Remove to a plate.

Add the remaining 2-3 Tablespoons oil to the pan. Add the beef and toss to separate the strips. Cook until medium-rare, about 3-5 minutes. Flip and stir the beef occasionally, allowing it to brown. Taste for doneness; the meat should be tender and cooked. Return the asparagus (or peppers and onion) to the pan. Stir the sauce and add it to the pan and bring to a boil, tossing. Cook, tossing, until heated through and the sauce is slightly thickened. Transfer to a serving bowl. Serve over rice.

Beef Dip Sandwiches (3 Star)

This recipe is from Pioneer Woman (she has two recipes on this page and I used the second one) and it was so good. However, (and no offense to Pioneer Woman or anyone else who calls it "Drip Beef") I just can't call it "Drip Beef". It sounds strange and unappetizing to me. But "Beef Dip Sandwiches" sound good--pretty much the same thing as "French Dip Sandwiches" which is what these are, as far as I can tell. But whatever you call them, they are tasty!

This is one of those recipes that is so easy but so good that it's hard to believe you didn't slave for hours over it. I cooked my beef in the crock pot on low for about 10 hours and it was melt-in-your-mouth tender, juicy, and beautifully beefy.

It might also have been extra good because we bought some high quality beef recently. I typically buy meat based on whatever is on sale but a few weeks ago we bought 1/8 of a cow from a local rancher who said he doesn't use hormones, antibiotics, and only grass feeds. His price seemed pretty fair to me so we decided to try it out, and this was some of the best beef I've ever cooked. Most of our little family enjoyed it, too.

My Current Favorite Chili (3 Star)

This is a hearty, thick, rich chili with some kick but not enough kick to make Brandon and I even close to uncomfortable. It was a tad too spicy for our little guy (even though I had already toned it down from the recipe), but he still ate it with lots of chips and water and exclamations of "Hot! Hot!" Three out of the four boys liked this. The recipe I used is here, from Allrecipes, called Boilermaker Tailgate Chili.

As usual, I made some alterations (for personal taste and also because of what we had on hand) and here they are:

Instead of the recommended meat I used:
1 pound of homemade sausage and
1 13 oz can of beef, undrained (the beef broth taking the place of the beer)

Omitted the beer.

Instead of the chili beans:
2 cans drained pinto beans
1 can drained black beans
1 can drained white beans

Instead of the canned tomatoes:
28 oz pureed frozen tomatoes (from our garden)

Decreased cayenne pepper to 1/4 tsp.

Increased sugar to 1-2 Tbsp and used brown sugar.

Added 1 Tbsp cocoa powder.

Added 1+ cup of homemade salsa that I happened to have in the fridge.

The first time I made this I cooked it in the crock pot on low for about six hours and it was great. The second time I cooked it on the stove because I didn't plan so well, and it turned out great, too, but it was better in the crock pot.