chuck roast Archives - Page 2 of 2 - What the Forks for Dinner?

Mississippi Roast

Mississippi Roast ……where have you been all my life??????

I am not usually a fan of a lot of prepackaged mixes……..color me corrected!!

Not only do the packets make this an easy, easy dish to prepare, but the taste is out of this world! Continue reading “Mississippi Roast”

Guinness Beef Stew

While the weather is more like Spring than Winter……. comfort food is still on the menu…….Guinness Beef Stew!

Nothing is more comforting than a bowl of rich, hearty, beef stew.

Guinness dark stout adds a delicious depth to the flavor of the stew, and a touch of cayenne adds just the right amount of heat. Not super spicy, just warmth. The addition of potatoes and carrots makes this a perfect one pot meal.

I made this on top of the stove……cause I wanted to use my new cast iron dutch oven, but you can toss it in the oven or use a pressure cooker. And we all know that I love a pressure cooker!!

Making a stew to me is labor of love……browning the meat, adding just the right ingredients, and slow simmering……..its love for your senses and your taste buds.

You can make Guinness Beef Stew in advance and stored in an airtight container in the fridge. Then during the week, you can have a last minute supper in reserve………especially nice at the holidays when we are all so busy.

Just reheat and add a nice loaf of crusty bread…….can you feel the love????

Guinness Beef Stew

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Author: Marty Boyd
Yield: 6 1x

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Ingredients

Scale

2–3 pounds chuck roast, cut into 2 inch cubes
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 onions, cut into chunks
1 clove garlic, minced
2 tablespoons tomato paste
4 tablespoons water
1 bottle Guinness
1/2 cup beef broth
4 carrots, cut into chunks
2 yukon gold potatoes, cut into chunks
1 small bunch thyme
1/4 to 1/2 teaspoon cayenne, depending on heat preference

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Instructions

Trim the meat of any fat, cut into 2-inch cubes and toss with 1 tablespoon oil.
Season the flour with salt, freshly ground pepper, then toss the meat in the flour mixture.
Heat the remaining 2 tablespoons oil in a dutch oven or heavy pot over high heat. Brown the meat on all sides. You may have to cook the meat in batches, removing cooked pieces to a bowl and return to the pan once all pieces are browned.
Add the onions, minced garlic,tomato paste, and water to the pan, cover, and cook for about 5 minutes.
Remove lid and add the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Add the beef broth, carrots, potatoes, thyme and cayenne.
Cover and simmer* until the meat is tender— 2-3 hours.
* Stew may be cooked on top of the stove or in a low oven at 300ºF or if you are in a hurry in a pressure cooker.

Italian Beef

Italian Beef

The holidays are fast approaching and it seems there is never enough time to get everything done. Now is the time to pull out the crock pot or pressure cooker and put it to good use. Italian Beef – two ways………

A couple of weeks ago Tim mentioned Italian Beef………he wanted to make a pizza…….Italian Beef and Pepper Pizza. The Italian Beef being the star of the show……….. we wanted it to be perfect.

I have made my Italian Beef the same way for years! Super easy and totally delicious. Tim on the other had wanted to make a jazzed up version……..you know Mr. Spicy. So, we made both…….they were both delicious, but of course I though mine was a smig better and he thought the same about his………so let’s call it a tie. I will share both recipes with you and you be the judge!

Using either recipe you can, make the pizza, which we will also post the recipe for, or sandwiches, use it to top pasta or rice. Make it into nachos for game day. Whatever you do with it will be awesome.

Back to the Holiday madness……. this would be perfect for a Christmas or New Years Eve buffet…….it holds in the crock pot beautifully.

Throw it in the crock pot before that last minute shopping and when you get home with your goodies ………dinner is ready……….and no one will say What the “Forks” for Dinner?

Italian Beef

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Author: Tim Boyd
Prep Time: 5 minutes
Cook Time: 70 minutes
Total Time: 75 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Instant Pot
Cuisine: American

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Ingredients

Scale

2 pounds beef chuck roast
1 medium onion, sliced
3 garlic cloves, minced
10 pepperoncinis (mild or hot)
1/4 cup of juice from pepperoncinis jar
2 tablespoons coconut oil
1/2 cup red wine
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon dried Italian seasoning
1/4–1/2 teaspoon crushed red pepper
1 cup beef broth

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Instructions

Place the beef roast at the bottom of the crockpot. Place all other ingredients on top of the roast. Cover the crock pot and set on high for 4-6 hours, or on low from 8-10 hours.
Once the beef is tender and falling apart, use two fork to shred the meat in the juices.
Serve warm on toasted rolls, on a pizza in nachos or with rice or pasta, or on it’s own.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions. Mine take 70 minutes.

Italian Beef

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Author: Marty Boyd

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Ingredients

Scale

3–4 lb Roast
2 Packets of Zesty Italian Dressing Mix (dry mix)
1 cup red wine
1 12 oz jar of sliced Pepperocini and juice
1 cup of beef broth

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Instructions

Place all ingredients into crock pot and cook on low 8-10 hours or on high 4-6 hours. Shred the meat using two forks. Use in sandwiches, pizza, nachos, or on pasta or rice.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions.