Category: Beef

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Slow Cooker Pot Roast

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Slow Cooker Pot Roast

Pot roast is one of the best meals one can make in a slow cooker. It’s easy to make and the flavor is rich and beefy. We added a special touch to the usual recipe by seasoning and grilling the beef chuck roast for a quick sear on the meat. And nothing could go better with pot roast than mashed potatoes. We will cover mashed potatoes in separate recipes to follow.

Ingredients

  • 2 – 3 pounds of beef chuck roast
  • 1 can beef broth
  • 2 yellow onions
  • 2 cups baby carrots
  • 3 garlic cloves
  • 2 green onions
  • 3 stalks celery
  • 1 pack of portobello mushrooms
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon Everglades seasoning

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Directions

First, season the beef chuck roast with Worcestershire sauce and Everglades seasoning on both sides. Place the roast on a pre-heated grill on medium temperature. Grill the roast for 5 minutes on each side, then remove the roast from the grill.


Next, chop and break apart 2 yellow onions and add to the crock pot.


Next, chop 3 celery stalks, 2 green onions and 2 cups of baby carrots and add to the crock pot.


Next mince 3 garlic cloves and add to the crock pot.


Add the can of beef broth, salt, pepper, and thyme to the crock pot. Stir the contents of the crock pot to evenly mix up the vegetables.


Next add the beef roast on top of the vegetables. Add 2 tablespoons of Worcestershire and season again with Everglades seasoning.


Next, place the lid on the crock pot and set the cooking time for 8 hours. After 8 hours, use a fork and knife to break apart the chuck roast into smaller bite sized parts. As an optional step, you can add flour or corn starch to the crock pot 1 tablespoon at a time. Stir the crock pot until the contents thickens. You may need to add up to 3 tablespoons before the gravy has a decent thickness. Spoon yourself out a healthy sized portion of pot roast and add to your mashed potato side dish and enjoy!

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Grilled Skirt Steak and Onion With Yellow Rice and Black Beans

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Grilled Skirt Steak and Onion With Yellow Rice and Black Beans

Nothing beats the taste of a grilled skirt steak. In this recipe we combine a Brazilian churrasco influence along with a Mexican jalapeño steak influence to create an unforgettable skirt steak. And to complete the meal, we are cooking up a delicious grilled onion along with yellow rice and black beans.

Ingredients

  • 1.25 pounds or more of skirt steak
  • 1 white onion
  • 1 can seasoned black beans or black bean soup
  • 1 small package of yellow rice
  • 1 teaspoon everglades seasoning
  • 1 teaspoon ground jalapeño
  • 1 teaspoon BBQ salt
  • 1 teaspoon lawry’s seasoned salt
  • 1/8 teaspoon olive oil
  • 2 tablespoons butter

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Directions

First, season the skirt steak with the coarse BBQ salt by spreading it around the steak and lightly patting it down into the meat. Do not push too hard, you want some of the salt to fall off during the cooking process. Next, generously season the steak with the ground jalapeño. We say generously, but you may want to dial it back if heat is not your thing. Finally season the steak with everglades seasoning.


Next, peel a white onion and slice into 4 thick slices. Break up the rings of the onion and place this on a sheet of foil large enough to wrap and contain the onions. Next season the onion slices with Lawry’s seasoned salt. Next cut 2 tablespoons of butter into small pieces and add to the onions. Wrap the onions up in the foil by creating a ball of onion in foil. If needed, add a 2nd piece of foil to wrap the onions.


Preheat your grill on low heat and after 5 minutes, place the onions on the grill. Allow the onions to cook for 10 minutes before adding the steak. Next, empty the can of black beans into a small pot and heat on the stove top on medium low for about 5 minutes. After 5 minutes, reduce the heat to low.


Next, start the yellow rice on the stovetop following the directions on the package. Usually this would be to bring 2 cups of water and 1 teaspoon olive oil to a boil, then add the contents of rice packet. Stir the rice, and after 1 minute, reduce the heat on the rice to low. Once the rice and beans are cooking, it’s time to get back to the steak.


Allow the onions to cook for 10 minutes, then add the steak to the grill. Place it on the direct heat on low. Allow to cook 5 to 7 minutes, then flip the steak once. While waiting on the steak, check up on your rice and beans stirring them up. Allow the steak to cook another 5 -7 minutes and then steaks will be done!


Remove the steaks and onions from the grill. Use caution when opening the onion foil packet, it will be hot and it can burn you! When the rice is finished cooking (usually 25 minutes) spoon out half of the rice onto a place and cover with half of the black beans. Add the steak and onions to the plate. Eat and enjoy!!

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Slow Cooker Corned Beef

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Slow Cooker Corned Beef

Looking for something easy to cook for St Patricks day? This is a cabbage free corned beef recipe for your slow cooker with only a few steps. Grab your favorite stout and fix up a plate of this today!

Ingredients

  • 3 pounds corned beef brisket
  • 2 pounds potatoes, small golden is best
  • 2 cups baby carrots
  • 2 small yellow onions
  • 1/8 teaspoon black pepper
  • 1/2 cup water
  • 1 tablespoon corn starch
  • 1 tablespoon Worcestershire sauce

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Directions

First, peel the onions and cut them in half.  Then thinly slice each half and break apart the onions placing them into the slow cooker.


Next, wash and chop the baby carrots into 2 to 3 chunks per carrot. Place them into the slow cooker.


Next wash the potatoes and then cut each into 4 even parts and place them into the slow cooker.


Next add half of the corn starch to the slow cooker.  Add the black pepper to the slow cooker.  Add the 1/2 cup of water to the slow cooker. Using a spoon, stir the contents of the slow cooker.  Make sure the corn starch is spread around and not clumped together.


Next remove the corned beef from the package and wash it thoroughly removing the blood and various whatnots. Place the corned beef into the slow cooker.  If there is a fat layer on the corned beef, place this side up.  If there is a seasoning packet with the corned beef, discard this and do not use.


Finally add the Worcestershire sauce to the top of the beef.  Start your slow cooker for 8 to 9 hours of cooking.  Stir periodically at the 4 hour mark and 6 hour mark.  When cooking is complete, add the other half of corn starch to the slow cooker and stir this into the liquid.  Slice the corn beef, plate and enjoy!

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Grilled Steak Fajitas

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Grilled Steak Fajitas

Grilled skirt steak fajitas is one of the best all time comfort foods. This is a quick recipe that you will love or your money back. LOL.

Ingredients

  • 1 Pack of skirt steak, 1 or 2 strips
  • 1 Green bell pepper
  • 1 Yellow onion
  • 1 Can refried beans
  • 1 Pack mushrooms
  • 1 Tomato
  • 1 Bunch cilantro
  • 2 Jalapeno peppers
  • 1 Package of flour tortilla shells
  • Everglades seasoning
  • Cumin
  • Chili powder
  • Jalapeno powder
  • BBQ salt
  • Olive oil

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Directions

First, peel and cut the yellow onion into thin slices.  Add slices to a bowl


Next cut the bell pepper into thin slices and add to the bowl.  Add 1/4 cup of olive oil to the bowl. Mix in about 1/4 teaspoon of cumin, chili powder, and everglades seasoning.


Add some cilantro to the bowl, then stir the contents of the bowl.


Next season the skirt steak with jalapeño powder, everglades seasoning, and BBQ salt.


Next, wash the mushrooms and add to a cast iron pan. Season the mushrooms with soy sauce and everglades seasoning.


Open the can of refried beans and add to the pan.


Next add the vegetables to a grill pan and place on the pre-heated grill.  Add the cast iron pan with beans and mushrooms. Let this cook for 5 – 10 minutes.  After this time, stir the veggies and beans and mushrooms.  Let cook another 5 – 10 minutes.  


Add the jalapeño peppers to the top rack and stir the veggies and mushrooms again.  After 10 minutes, add the steak, and again stir the veggies and beans and mushrooms.


 After 5 – 7 minutes, flip the steak, and again stir everything.  Add the tortilla shells wrapped in foil to the top rack. Give the steak another 5 – 7 minutes, then remove everything from the grill.


 Chop up the tomato, and some fresh cilantro.  Cut the steak into small thin slices.


Build a fajita with a shell, add beans, veggies, mushrooms, steak, tomato and cilantro.

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