Post by artraveler on Oct 14, 2020 8:27:41 GMT -8
Three Meal Pot Roast
One of the challenges for us seniors is cooking a meal that doesn’t have a lot of leftovers. The alternative is to cook with an eye to repurpose leftovers into another meal. This series of recipes gives three unique meals from an average roast.
Yankee Pot Roast
Start with a chuck roast about 5 pounds, if you find a blade roast that is good also a little larger maybe six pounds.
1-3 tablespoons oil any oil will do canola, vegetable, or olive
2 large onions red yellow or white
2-3 cups sliced carrots. Wash carrots do not peal
1-2 cups celery ribs, cut the same size as carrots
2 14 ½ oz cans stewed tomato
2-3 cups water
1 teaspoon kosher salt
¼ to ½ teaspoon fresh ground pepper, rough grind
4 medium potatoes cut into the same size as the other vegetables
Let the roast warm up at room temperature for at least one hour. Don’t worry about any bacteria growing on the surface. It is going into a 400-f pan and will be cooked for hours.
Dry the roast with paper towels salt and pepper on all sides
In a large Dutch oven or large pan with high sides brown the roast in the oil be sure the oil and the pan are hot. This is the most important step for all of these meals. Do not rush this step let the meat caramelize. If you turn it too soon you will not get the flavor. If the meat is properly caramelized it will release easily.
When all sides are browned add the onions, let go until onions turn translucent, deglaze with water and scrape the bottom of the pan to get the bits up. Add the rest of the ingredients. The liquid should not cover the top of the meat.
Cook in oven, covered for about three hours or on a stove top at slow simmer until meat completely done and is falling apart and vegetables are done. This will serve 6-8 people so for two there are a lot of leftover, save it all.
Divide leftover meat in half.
Street Taco
1 tablespoon oil
3 cups shredded lettuce
1 cup shredded sharp cheddar cheese if you have Mexican cheese it will be fine and taste more original
½ cup diced tomato
1 small yellow onion or any that you have, shallots will work also.
1-Tablespoon chili powder
1-teaspoon cumin
1-teaspoon onion powder
1-2 garlic cloves
½ to 1 cup water or beer
Largest corn tortillas you can find. Flour tortillas will work if don’t have corn
Using the half of the beef shred the meat into hot pan with oil let heat up and add spices. Cook quickly and add water. Mix well with beef reduce temp and let reduce until almost dry.
Your toppings should be ready to put on tacos.
In a separate pan or on a hot grill put down a few drops of oil and tortilla on top.
Let fry, do not turn put about 2 tablespoons on meat mixture in the middle, cover with a large pinch of cheese. Let fry until tortilla is crisp and fold over. Plate and add toppings. This goes quickly it is possible on a grill to do a bunch all at once the technique is the same. These taco go well with rice and beans to make a whole meal, but just the tacos can be enough.
Vegetable Beef Soup
You have the last part of the meat leftover along with the vegetables.
This is the opportunity to improvise. While the meat is still cold dice into pieces about 3/8 to ½ inch in size. Divide the vegetables into pieces about the same size. Celery, onions and peppers can be added. If you add potatoes it will take longer time to cook
In a two-quart saucepan add liquid and diced meat. For a slightly more intense flavor a couple drops of liquid smoke or A-1 sauce is delicious. If you need to add water, you might want to add some beef bouillon, season to taste with cracked pepper and kosher salt. Bring to boil, reduce heat to slow simmer and cook for 10 min. Serve with crackers, or garlic bread.
A variation is Italian pot roast
The pot roast is about the same procedure but use crushed tomatoes and Italian seasonings. When the meat is done remove divide vegetables and sauce in half.
Cook your favorite pasta to taste. I prefer large shell or rigatoni. Add to pan with parmesan and serve with garlic bread.
Tacos and soup do not change, but you could do the soup as a minestrone
One of the challenges for us seniors is cooking a meal that doesn’t have a lot of leftovers. The alternative is to cook with an eye to repurpose leftovers into another meal. This series of recipes gives three unique meals from an average roast.
Yankee Pot Roast
Start with a chuck roast about 5 pounds, if you find a blade roast that is good also a little larger maybe six pounds.
1-3 tablespoons oil any oil will do canola, vegetable, or olive
2 large onions red yellow or white
2-3 cups sliced carrots. Wash carrots do not peal
1-2 cups celery ribs, cut the same size as carrots
2 14 ½ oz cans stewed tomato
2-3 cups water
1 teaspoon kosher salt
¼ to ½ teaspoon fresh ground pepper, rough grind
4 medium potatoes cut into the same size as the other vegetables
Let the roast warm up at room temperature for at least one hour. Don’t worry about any bacteria growing on the surface. It is going into a 400-f pan and will be cooked for hours.
Dry the roast with paper towels salt and pepper on all sides
In a large Dutch oven or large pan with high sides brown the roast in the oil be sure the oil and the pan are hot. This is the most important step for all of these meals. Do not rush this step let the meat caramelize. If you turn it too soon you will not get the flavor. If the meat is properly caramelized it will release easily.
When all sides are browned add the onions, let go until onions turn translucent, deglaze with water and scrape the bottom of the pan to get the bits up. Add the rest of the ingredients. The liquid should not cover the top of the meat.
Cook in oven, covered for about three hours or on a stove top at slow simmer until meat completely done and is falling apart and vegetables are done. This will serve 6-8 people so for two there are a lot of leftover, save it all.
Divide leftover meat in half.
Street Taco
1 tablespoon oil
3 cups shredded lettuce
1 cup shredded sharp cheddar cheese if you have Mexican cheese it will be fine and taste more original
½ cup diced tomato
1 small yellow onion or any that you have, shallots will work also.
1-Tablespoon chili powder
1-teaspoon cumin
1-teaspoon onion powder
1-2 garlic cloves
½ to 1 cup water or beer
Largest corn tortillas you can find. Flour tortillas will work if don’t have corn
Using the half of the beef shred the meat into hot pan with oil let heat up and add spices. Cook quickly and add water. Mix well with beef reduce temp and let reduce until almost dry.
Your toppings should be ready to put on tacos.
In a separate pan or on a hot grill put down a few drops of oil and tortilla on top.
Let fry, do not turn put about 2 tablespoons on meat mixture in the middle, cover with a large pinch of cheese. Let fry until tortilla is crisp and fold over. Plate and add toppings. This goes quickly it is possible on a grill to do a bunch all at once the technique is the same. These taco go well with rice and beans to make a whole meal, but just the tacos can be enough.
Vegetable Beef Soup
You have the last part of the meat leftover along with the vegetables.
This is the opportunity to improvise. While the meat is still cold dice into pieces about 3/8 to ½ inch in size. Divide the vegetables into pieces about the same size. Celery, onions and peppers can be added. If you add potatoes it will take longer time to cook
In a two-quart saucepan add liquid and diced meat. For a slightly more intense flavor a couple drops of liquid smoke or A-1 sauce is delicious. If you need to add water, you might want to add some beef bouillon, season to taste with cracked pepper and kosher salt. Bring to boil, reduce heat to slow simmer and cook for 10 min. Serve with crackers, or garlic bread.
A variation is Italian pot roast
The pot roast is about the same procedure but use crushed tomatoes and Italian seasonings. When the meat is done remove divide vegetables and sauce in half.
Cook your favorite pasta to taste. I prefer large shell or rigatoni. Add to pan with parmesan and serve with garlic bread.
Tacos and soup do not change, but you could do the soup as a minestrone
