beef

Easy One-Pot Pot Roast with Carrots and Potatoes

September 14, 2015 by Danielle

Feeding the family on weeknights should be easy. This one-pot pot roast recipe is the perfect way to do just that. And while the humans are enjoying the pot roast, I’m serving my dog The Nutro™ Company as part of a sponsored series with Socialstars. #HonestToDog

Sometimes the hardest part about dinner for me is coming up with a great rotation of meals that my family loves. Mixing old favorites with new recipes is always a challenge. Especially with my more ~~picky~~ choosy eaters. You know… my husband. I kid. But creating new recipes like this easy one-pot pot roast – even if they’re a spin off of an old favorite – keeps me happy because I’m not serving the same old thing (buttered noodles anyone?) and the family is well fed.

However, the easiest family member to please by far in this house is our dog, Scout. With his old age, I’ve started to see him lose the excitement he once had for his daily meals. So as I spruced up our own dinner menu, I also decided to spruce up his as well. With NUTRO™ Rotations™ I can add variety to his diet without worrying about his stomach. If we’re having Chicken and Rice, so can he. And if he’s enjoying Lamb and Potatoes, we’ll enjoy this delicious pot roast with potatoes. Confession: I’ve only had lamb in a gyro. Maybe I should try a lamb dish next week!

And I knew he’d be interested in the change when I came home to find that he had helped himself to one of the bags of NUTRO™ Rotations™ in the pantry. Yes, he’s a pretty smart dog and was able to open the pantry door to feed himself. Guess he loved the Salmon and Barley. I love Salmon too so I don’t blame him.

What I love about dinnertime is that it’s the one time of the day that the whole family is around the table – including Scout. While we can talk about our day and go over what was our favorite part, and our not so favorite part, he can eat along side us or lay down and take a rest while enjoying our company.

And as I try and feed my family the most natural food I can, I’m at ease in knowing that Scout’s getting that same quality food in his natural dog food. Real Meat, poultry or fish is the first ingredient followed along with whole grains and the finest fruits and vegetables. What I’m putting on the table for my husband and kids is what he’ll be enjoying in his dog dish.

Easy One-Pot Pot Roast

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, whole
1/2 onion, sliced
3 sprigs fresh rosemary
2lb beef pot roast
salt and pepper, to taste
4 carrots, peeled and cut into 1″ pieces
1 potato, peeled and cut into 1″ pieces

Heat olive oil in a dutch oven on the stove. Add garlic cloves, onions, and rosemary. Cook until onions are transparent.

Remove onions, garlic, and rosemary from the pot and set aside. Add butter and let melt. Season both sides of roast in salt and pepper and sear on each side in dutch oven, about 3 minutes or until browned.

Remove roast and add carrots and potatoes into the dutch oven. Cook until slightly browned. Then nestle pot roast in carrots and potatoes and top roast with onions, garlic and rosemary.

Cook in oven until roast is done, about 30 minutes. Let meat rest for about 5-10 minutes and enjoy!

How do you share the dinner table with your pooch?

For more ideas on how to feed your pooch well, visit The Nutro Company on Facebook or follow them on Twitter.

®/™Trademarks of © The Nutro Company 2015

Filed Under: Dinner, In the Kitchen, Recipes, Uncategorized Tagged With: beef, dinner recipe, dog food, easy recipes, Nutro, pot roast, Recipes, roast

Easy Weeknight Dinner: Leftover Pot Roast Pot Pies

December 4, 2013 by Danielle

I created my Pot Roast Pot Pies using Campbell’s Slow Cooker Sauce as part of a sponsored post for Socialstars. #CampbellsSkilledSaucers

I have a love-hate relationship with my slow cooker. Because sometimes I have these amazing, awesome creations that everyone raves about. And other times I’m calling the pizza guy before my husband gets home because what’s in the slow cooker is definitely inedible. Luckily since I’ve found Campbell’s Slow Cooker sauce I can create an easy weeknight dinner AND create a second dinner for another night in the week with the leftovers.

Each time I’ve used these sauces I’m left with an absolutely delicious meal that the whole family loves. Lucky for me I’m stocked up on all of my favorite flavors. I love the Tavern Style Pot Roast: roasted garlic, mushrooms, cooked in it’s own gravy. Delicious. And the leftovers? They make these awesome leftover pot roast pot pies!

Creating a simply amazing weeknight dinner that can be turned into two meals is simple and easy! First you grab one of your favorite Campbell’s Slow Cooker Sauces. Then grab the meat you want to use. Feel free to add veggies as well but I prefer the texture of roasted veggies with my crock pot meals. In as little as 5 minutes your whole dinner will be prepped with the help of Campbell’s Slow Cooker Sauces.

In order to get a great texture on my roasts, if I’m cooking beef or pork I like to sear the sides of the meat first before placing it into the crock pot. 2-3 minutes per side in some olive oil should be more than enough time. But if you don’t have the time, or simply want to keep things as easy as possible, this step is not required.

When my slow cooker meal is about an hour away from being done I prep the sides. Small potatoes, carrots, and parsnips go great with the Tavern Style Pot Roast. I left the potatoes whole and cut the veggies into sticks.

Then coated everything in olive oil and tossed with some salt, pepper, fresh rosemary and roasted garlic. Throw the veggies and potatoes in the oven to roast about 30-40 minutes on 375 degrees or until slightly golden and tender.

If there are any leftovers from this quick and easy slow cooker recipe (and there were for my small family) save them! Because this is where the magic happens. Two dinners from one slow cooker meal! Pot roast turns into pot roast pot pies for a meal a few nights later.

The only difficult thing about this second meal is the fact that I made the dough from scratch. But guess what? My food processor did all of the work!

Homemade dough takes less than 5 minutes to put together if you do have a food processor. I’m pretty sure it’s cheaper than store-bought dough too but I won’t judge if you opt to use that! Crescent roll dough would be tasty on these as well.

Grab our delicious savory dough recipe here!

Leftover Pot Roast Pot Pies

2 tablespoons unsalted butter
1/2 cup flour
2 cups chicken stock
2 servings leftover pot roast
2 servings leftover potatoes & veggies
salt & pepper to taste if needed
pot pie crust

Heat butter on medium in a small sauce pan until melted. While whisking butter, add flour. Make sure to break up any lumps.
Cook until butter and flour mixture starts to smell nutty and is a golden brown color.
Slowly add stock while whisking continuously until everything is combined. Let cook another 2-3 minutes or until sauce is thickened. A good way to check this is to dip a spoon into the sauce and put a line down the spoon. If the line fills up, it’s not thick enough!
Once sauce is thickened, add diced meat, potatoes, and veggies. Let cook until heated thoroughly. Add salt and pepper if needed.
Grab pie dough from the fridge and roll out to about 1/4″ thick. Trace a circle in the dough with a butter knife using the dishes you’re baking the pot pies in as a guide.
Fill each dish with equal amounts of pot pie filling and cover with pie dough. Bake at 350 degrees for 30 minutes or until top of pie dough is golden brown.

There are a total of 5 different Campbell’s Slow Cooker sauces available on store shelves including Tavern Style Pot Roast, Sweet Korean BBQ, Hawaiian Luau, Moroccan Spiced Stew, and Mexican Red Chile Taco.

I’m definitely trying the Sweet Korean BBQ next. How amazing would that taste over rice? And maybe Korean BBQ tacos later on in the week! Yum. What would you try?

What’s your favorite slow cooker meal?

Filed Under: Dinner, In the Kitchen, Recipes, Uncategorized Tagged With: beef, Campbell's, Campbell's Slow Cooker sauces, dinner recipe, pot roast, Slow Cooker, Socialstars

Citrus Beef with Broccoli {Dinner Recipe}

May 10, 2012 by Danielle

My husband’s known to pick up random cuts of beef from the store because he sees them in the clearance bin. He’s great at spotting the great deals as soon as we walk into the store and sometimes I have to get a bit creative when it comes to cooking up what he brings home. Especially when it’s something that is going to expire tomorrow.

So when he grabbed some chuck steak the other night at Target I decided to get creative with what I made out of it and combined two of my favorite asian flavors, orange chicken and beef with broccoli. I mixed the citrus glaze of the orange chicken with beef and broccoli and was pleasantly surprised with the results.

If you want more of an orange flavor, use orange marmalade in place of the lemon curd. I had lemon curd in the cupboard for some reason so I just used that. I didn’t use a lot so it wasn’t overly sweet in the dish.

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Citrus Beef with Broccoli

2 cups brown rice
1 1/4 pounds beef chuck steak
1/4 cup canola oil
1/4 cup cornstarch
1/4 cup lemon curd (or orange marmalade)
1 tablespoon chopped garlic
2 tablespoons white vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons soy sauce
1/2 cup freshly squeezed orange juice
1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds

Cook the brown rice according to package directions.

Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.

Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.

In a medium bowl add the lemon curd, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter.

Serve immediately with the rice.

Serves 4

Filed Under: Recipes, Uncategorized Tagged With: beef, Dinner

Meatballs and Polenta {Dinner Recipe}

March 19, 2012 by Danielle

When I’m in need of a comfort meal the first dish that comes to mind is my Meatballs & Polenta. I’ve been making this dish for almost a year now after seeing it on my friend CB’s blog, Two Pink Hippos, and trying it out with a few changes. Now I make it at least once a month and love how versatile it is.

Plus I can never get over how easy it is to make polenta!

When I’m rushing to put dinner together 4 times out of 5 I always forget to start the grain or starch. So I’ve been saved quite a few times by quick cooking dried polenta. And the frozen brown rice from Trader Joe’s.

This is one of those meals that you can make ahead, freeze, and pull out when you want them too. So it’s the perfect dish to make for expecting mamas, friends in need, and any other meal in between. Plus you can turn left over meatballs into a meatball sandwich for the next day’s lunch. Mmmm…