Don’t Turn on the Oven – Episode 26
I’ve been craving beef. We haven’t had it in a while. I thought this week’s episode would be a perfect opportunity to have some. I’m glad I thought this. It was a perfect reason to pull out the Chuck Roast fromÃ‚ TX Bar OrganicsÃ‚ and make Roast Beef with Summer Veggies!
I’m just loving what we’ve been getting in our Abundant Harvest OrganicsÃ‚ boxes, aren’t you? Squashes, tomatoes, onions, nectarines, cherries… I won’t list it all. I’m guessing you’ll watch the episode if you want to know what’s in it. Or, you’ll look in your own box.
I thought thatÃ‚ summer squash, radishes,Ã‚ onion,Ã‚ bell pepperÃ‚ (last week’s box), andÃ‚ tomato (also last week’s box), would go nicely with the beef. I used what I had. You should too.Ã‚ Since it’s not really oven weather, I opted to sautÃƒ© the veggies and to use the Crock Pot for the roast beef.Ã‚ You could totally bake the beef and the veggies. Obviously the cooking time will vary. No duh!
Um, apparently I took the flower out of my hair halfway through. Oops. Continuity fail. 🙂 My small friend, Bugaboo, gave that to me.
- 1 1.5-2 lb. chuck roast, fat trimmed, if desired
- Marinade: 1 T red wine vinegar
- 3 T balsamic vinegar
- 2 cloves garlic, whole
- 1 C red wine or water
- Mustard brush: 1 T dijon mustard
- 1 T chives, chopped,
- 2T to 1/4 C brewed black coffee (optional) (I used decaf)
- Whisk together marinade ingredients. Pour in a sealable container and add beef. Sprinkle beef with salt and pepper. Refrigerate overnight (or for at least a few hours). In the morning, flip beef, sprinkle with salt and pepper. Refrigerate until 30 minutes before cooking.
- Drizzle Crock Pot with olive oil. Place beef in CP, sprinkle with more salt and pepper, if desired. Pour marinade in. (This is safe to do as long as it is thoroughly cooked… and if it’s not, the beef probably won’t be either. If you don’t want to, discard used marinade and make a fresh batch.)
- Cover and cook on high for 2-3 hours, or on low 3-4 hours, or until internal temperature reaches 160F (for medium, if you want it medium rare it should be 145F).
- When beef has 30 minutes left to cook, whisk together mustard brush ingredients and brush over beef. If there’s any extra, you could pour it into the Crock Pot.
- If desired, remove from Crock Pot and let beef rest for 10 minutes before slicing.
While the beef finishes cooking, chop veggies. While it rests, cook them! (P.S. I cooked the beef a little longer than I meant to. I wanted it closer to 150F or 160F and it was much hotter than that. It’s not the end of the world, but just in case you’re wondering.)
|SautÃƒ©ed Summer Veggies||
- 1 summer squash, cut into rounds
- 1 medium, or 1/2 large tomato, sectioned
- 1/2 large red onion, cut into chunks or slices
- 2 radishes (optional), sliced
- 1 bell pepper, cut into bite sized pieces
- 3 T olive oil
- Cut veggies about the same size so they’ll cook evenly, except radish, it can be thinner.
- Toss with oil, salt, and pepper.
- Heat a skillet. Add veggies. Cook over medium-high heat for 5-10 minutes, or until veggies are tender-crisp.
I made this with radishes for the show. I wouldn’t include them next time. I didn’t love them with the rest of the veggies.
- 1 T olive oil
- 1 carrot, grated
- 4 C liquid (you could use a mixture of milk, water, stock, or all of one)
- 3/4 C cornmeal
- 1 C cheese (I like a mixture and go for cheeses like: sharp cheddars, monterey jack, parmesan, or gruyÃƒ¨re – use what you like)
- Heat medium pan. Add oil, when it gets hot, add carrot. Cook for 1-3 minutes, or until carrot is tender.
- Add liquids. Bring to a boil.
- Add cornmeal, slowly whisking in.
- Turn off heat once it’s thickened. Whisk in cheese.
- Serve immediately (it’s best right away, but it can wait if you need it to).
If you have leftovers, the beef would be great as a Roast Beef Sandwich (beef, mustard, mayo, lettuce, tomato, and gruyÃƒ¨re on good bread sounds amazing to me), or a Philly Cheesesteak Pizza!
This meal can be found on Wednesday of this week’s menu.