Cheap and Tough to Tender and Delicious Beef
Here’s one of my favorite recipes for using inexpensive cuts of beef (or pork). The easy braising technique makes the toughest cuts tender and yummy! It’s also full of flavorful, nutritious veggies. Another plus is that it’s perfect for one of those days when you don’t want to spend time tending to dinner… just get it started and get other things done while it cooks on its own.
Brenda’s Pot Roast (serves 4)
1 to 1.5 lb. Chuck Roast (I prefer organic or grass-fed)
1 sprinkle salt
1 sprinkle pepper
2 cups of beef broth (I prefer organic)
1 cup of tomato or vegetable juice
1 sprinkle chili powder
1 dash cumin
1 tablespoon Worchestershire sauce
4 potatoes; peeled
8 carrots; peeled (or ~32 baby carrots)
1 onion, chopped or quartered if you prefer
2 stalks of celery; ends trimmed, and cut into chunks
1 quarter to half of a cabbage, cut into wedges
1 large handful of fresh green beans, ends and strings removed
1 large sprig of parsley, snipped; or a sprinkle of dried parsley
Brown beef with salt & pepper in dutch oven on medium high heat. When browned, turn to other side, brown for a few minutes, then add broth, tomato juice, and other seasonings. Bring to a rolling boil, then turn down to medium low and simmer covered for 2 hours. Then add vegetables, bring to boil again, and turn down as before. Simmer covered for 20-30 minutes until vegetables are tender. Slice the meat against the grain, and arrange on the plate surrounded with the potatoes and vegetables. Serve with ketchup or some of the broth.
Hints: Immediately refrigerate any leftover cooking broth to use the next day for making delicious soup.
For Low-Carb diets, simply replace the potatoes with other vegetables of your choice…just as delicious as the full-carb version!
By Brenda
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