This page is for everyone who loves food. If you love to cook, love to eat, love to talk about recipes, this is your page. Regardless of your cooking skill level there will be recipes here for you, and feel free to share your own here as well.
Anyone from the Central Texas or The Hill Country area knows that there is rosemary in abundance. I love fresh rosemary and I have it growing everywhere and I have propagated plants to make even more plants. That is how much I love rosemary! They say that rosemary has many healing qualities as well as it helps keep bugs away too anyone here knows about those killer Texas Mosquitoes.
Pot Roast however is one of the all time favorite comfort foods and most people in the US absolutely love it. It has been a staple for many and also ways for moms to hide a few vegetables into their children’s diets. I really love the flavor of a good pot roast and vegetables medley with a hint of rosemary. Here is my pot roast recipe that I find is a really easy one to prepare and if you prefer not to have the red wine in it you can omit it from the recipe. The alcohol cooks off but it gives it a more rounded flavor if you do add it to the recipe.
2 pounds boneless beef chuck roast, trimmed of excess fat cut into 2 inch size pieces
3-4 cans of beef broth
4 small gold or red potatoes, cut into 2-inch pieces
1-2 cups water
1-2 cups of baby carrots, rinsed
1 medium sweet onion, cut into 1-1/2-inch pieces
1/2 cup chopped celery
1/4 cup of red wine
2 tablespoons tomato paste
4 sprigs of fresh rosemary, rinsed and patted dry
2 sprig fresh thyme rinsed and patted dry
1 teaspoon salt
1 teaspoon of black pepper
1/2 teaspoon garlic powder
Use about 2 Tablespoons of butter and rub the inside of your crock pot to ease the cleanup and to add some extra flavor. Add all of the veggies starting with the carrots and onions first then the potatoes. Add the meat and add the garlic powder, salt and pepper, then pour in the beef broth and wine. Add the tomato paste to the water and stir a bit to incorporate the paste in to a soluble and then pour on top of the already added items. Add the fresh rosemary and thyme and cover.
Cook on HIGH 4 hours or on LOW 8 hours or until beef is tender. If you are using the higher setting you will need to monitor so you do not run it out of water/broth. You do not want to burn. When meat is tender turn off the crock pot and let rest for about 10- 20 minutes and then serve. Enjoy.
You can make pot roast in a slow cooker if you wish but I like to make mine in a dutch oven. I am not saying that slow cooker pot roast is bad in anyway but I prefer to take the extra time to make it a little more special in my opinion. When you use the flour dredge you seem to get a more velvety sauce them using cornstarch thicken and it just gives it a better mouth feel. In my line of work I have definitely used both flour and cornstarch slurries and I can tell the difference, some people can and some will not notice.
I will sometimes add peas to this recipe to give it something a little different, the peas add a little sweetness to the recipe. If I am running low on potatoes or carrots I will use whatever I have in my pantry to make up the difference. I suggest you experience this for yourself, recipes are all about preference and using what you have as long as it makes sense and you like the ingredients you are using. I have added corn, tomatoes, poblanos, cilantro and peppers too to make more of a Mexican Beef Stew.
When cooking or developing new recipes I always have to play with the recipe to see if I can improve upon it, there have been many failures as well as many great new recipes 🙂 Have fun and enjoy the cooking process!
3 pounds cubed beef stew meat
6 cups water
3 large potatoes, peeled and cubed
6 carrots, cut into 1 inch pieces
6 stalks celery, cut into 1 inch pieces
1 cup large sweet onion, chopped
1/2 cup of red wine
1/2 cup of all purpose flour
1/3 cup of olive oil
1 can of tomato paste
1 tablespoon of fresh minced garlic
1-2 teaspoons fresh rosemary (preference – I love rosemary so I use 2)
1 teaspoon fresh parsley
1 teaspoon of fresh thyme
1 teaspoon ground black pepper
1 teaspoon of salt
1 teaspoon of salt and pepper (for flour bag)
1 large Ziploc bag
1. Take your flour, salt and pepper and add to Ziploc bag and add stew meat and give it a good shake to coat the stew meat.
2. In a large pot or Dutch oven, heat your oil add your garlic and onion and cook for about 3-5 minutes until onion and garlic bloom, then add the beef and cook until brown.
3. Add your wine and tomato paste to deglaze the pan and cook for about another 5 minutes or so and then add your water, rosemary and thyme and additional flour left from Ziploc bag. Cook for about 45 minutes to an hour and a half or so until the meat is getting tender. This is creating your beef stock so you don’t have to add a bullion.
4. Add the potatoes, carrots, celery, and onion into the pot. Cover and simmer until done. Add salt and pepper to taste garnish with fresh parsley or additional fresh thyme. Serve with dinner rolls or cornbread, enjoy!
2 pounds flank steak
2 pounds portabella mushrooms, cleaned, sliced
2 tablespoons butter
1 tsp fresh garlic minced
1/2 cup minced shallots (or onions)
1 cup red wine
1 Tbsp minced fresh cilantro
Preparation 1. Heat your grill 2. Add some olive oil to the flank steak and salt and pepper the steak well. Hold in the fridge until you are ready to cook on the grill 3. Heat large pan on medium heat and add the butter and sauté shallots and garlic. When you smell the garlic bloom add the mushrooms. You might want to lower the heat just a little not to burn the garlic, stirring occasionally. 4. Add the red wine to deglaze the pane or you can substitute beef broth and reduced by half. Turn off the heat. 5. When the grill is heated up and you are ready to cook, place the flank steak on a hot part of the grill. Sear for 4-6 minutes without moving. If you want a diamond pattern of grill marks, about halfway through grilling, gently lift up a corner of the steak to check for grill marks, if you have them, pick up the steak with tongs and put it back down on the grill at a 90° angle (a quarter turn) from where it had been. You might only need a couple minutes on this side, depending on how thick your flank steak is. Flank steak is best rare or medium rare; it becomes tough if it gets too well done. 6. Remove your flank steak from the grill and let it rest for 5-10 minutes. 7. if your mushrooms are not hot turn on the burner to reheat. If you have any juices from the resting flank steak you can add that to your mushroom mixture. 8.Taste for salt and adjust seasonings if needed. 9. If you have a large steak cut it along the grain of the steak fibers and slice it thinly, on an angle, against the grain. Serve immediately with the mushrooms. Enjoy!