The Beauty in the Beef

For the love of South Dakota Beef

Archive for the month “November, 2014”

The Hot Beef

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On a cold winter day is there anything better to sit down to than a hot beef sandwich? It wasn’t until just recently I became aware that this delicious beast of a sandwich is regional to the Midwest.  How tragic for the rest of the world!  While portion size is an important factor to consider when constructing your creation, you can also make more nutritious ingredient swaps as we did in this rendition of the Midwest trademark, hot beef sandwich.

Recreate this recipe at home and share a photo with #ToastToRoast! You could be selected as our random winner to receive $100 in Beef Certificates!  We look forward to sharing more creative and delicious ways to serve your family beef roast this holiday season!

Ingredients
2-3 lbs. Beef Chuck Roast
2 Tbsp minced garlic
2 tsp ground black pepper
1 Tbsp olive oil
2 1/2 Cups Low Sodium Beef Stock
2 tsp dried rosemary
2 large sweet potatoes
1 packet reduced sodium brown gravy mix
Whole Grain bread

Directions:
1. Mix together garlic and pepper.  Press into the roast, coating evenly.
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2. Heat olive oil in the bottom of a large pan or pot.  Add roast and brown each side for approximately 4 minutes.
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3. Transfer to slow cooker and add beef stock.  Sprinkle with rosemary.
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4. Cover and let cook on low for 6-8 hours.
5. Once roast if finished, prepare sweet potatoes.  I made mine on the stovetop by peeling and boiling until tender.  Then mashing.  You may also add your sweet potatoes to your roast in the slow cooker.
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6. Prepare gravy per instructions on package.  I used drippings from the roast in my gravy.
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7. 
Shred roast by pulling apart with two forks.  Layer on top of one slice of bread, cut in half. Note: pictured is 2 recommended servings.
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8. Next add mashed sweet potatoes.
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9. Top with remaining bread slices and drizzle with gravy.
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10. Dig in!

Mexi-Roast #ToastToRoast

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We’re welcoming the Holiday Roast Season in true South Dakota fashion; with snow, ice and bitterly cold temps.  It’s the time of year when we drive the dreaded (and now dark) commute home on slippery, snow-packed roads only to walk in the door and be welcomed by the aroma of a hearty and delicious beef roast awaiting us in the slow cooker.  Yes, you know that smell.

There isn’t a more convenient way to feed your family a nutritious and wholesome meal that you know they will love.  Because of the that, we feel it’s only appropriate to propose a toast this holiday season to roast, a #ToastToRoast.

Cheers to the versatility it provides, allowing us the choice to create a different meal each night of the week.
Cheers to the comforting and savory flavor that you can always count on.
Cheers to the 25 grams of protein and 10 essential nutrients that you and your family receive with each serving.
Cheers to the ability of being able to put the perfect meal on the table with minimal time and effort.

We could surely come up with many more reasons to toast to roast, but we’d like to give you an opportunity!  This holiday season when you’re enjoying a beautiful beef roast, from traditional roast and potatoes to an elegant prime rib, we want to see how you toast to roast! Snap a pic and post it using #ToastToRoast.  On 1/5/15 a random winner will be selected and awarded $100 in Beef Certificates! #freebeef #winning.  The more photos you enter using #ToastToRoast, the more chances you have to win!

Intimidated by preparing roast?  No fear!  I’ll be sharing a recipe with you each week from now until January.  From soups to sandwiches, never underestimate the versatility of a roast.  We’re kicking things off with this recipe for a super simple yet flavorful Mexi-Roast!  Slice and serve with a side of brown rice and beans or shred it and use it in tacos or soup!  So many options with this recipe, you simply can’t go wrong with Mexican!

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Ingredients:
– 2 lbs. Bottom Round Roast (a lean cut!)
– 1 Tbsp olive oil
– 1 cup low sodium beef broth
– Juice of 1 lime
– 1 Tbsp chili powder
– 1/2 Tbsp cumin
– 1/2 Tbsp onion powder
– 1 Tbsp red pepper flakes
– 1 tsp garlic powder
– dash of salt and pepper

Instructions:
1. Heat olive oil in the bottom of a skillet or pot.  Add roast and brown each side for approximately 4 minutes before rotating.
2. Add roast and broth to the slow cooker.
3. Squeeze half of the lime over the roast, reserving the remaining half.
4. In a small bowl, combine the remaining ingredients and sprinkle over roast.
5. Cover and let cook on low for 8-10 hours.
6. Remove roast and shred, if desired.  Return to the crockpot and let cook for an additional 15 minutes.
7. Squeeze remaining lime juice over roast prior to serving.
8. Enjoy!
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