Nancy's Bone in Chuck Recipe

Servings: 4 to 5
 
Ingredients
·       3- to 4-pound chuck roast on the bone
·       Kosher salt, ground black pepper, garlic salt, to taste
·       Flour for dredging
·       2 tablespoons canola oil
·       3 to 4 large onions
·       2 to 3 tablespoons fresh rosemary, roughly chopped
·       2 to 3 cloves garlic, peeled and chopped
·       4 medium to large potatoes, peeled and cut into large chunks
·       4 to 5 large carrots, scraped and cut into 2-inch pieces

Instructions
1. Preheat the oven to 325 degrees.
2. Heat the oil in a large Dutch oven over medium-high heat
3. Season the beef generously with the spice mix. Dredge in flour, shaking off excess
4. Put the beef in the hot pot and brown on all sides. Remove to a plate and wipe the pot clean.
5. Add half of the onions to the bottom of the pot; sprinkle on half the rosemary-garlic mixture. Put the beef on top and cover with the remaining onions. Sprinkle with the remaining rosemary garlic mixture. Note that there is no other liquid added; the onions will produce plenty of juice.
6. Add the prepared potatoes and carrots around the roast. Cover the pot tightly and roast in a slow oven for about 3 hours or until fork tender, checking the meat occasionally to make sure it’s not cooking too fast. Once the onions exudes their juices, the liquid should remain at a slow simmer.
7. Remove the meat to a cutting board and cut into serving slices or chunks. Place on a serving platter with a slotted spoon put the onions on top of the meat. Take out the potatoes and carrots and arrange around the beef.
8. Boil down the juices by about one quarter and spoon over the meat and vegetables.
9. Enjoy :)
 
[In a large Dutch oven add a Bone tablespoon or two of canola oil and brown the meat on all sides.  Remove to a plate.  Wipe out any browned bits and fat.  Add half of the sliced onions. Sprinkle on a mixture of chopped rosemary and garlic; Lay the roast on top and cover completely with the remaining onions. Cover that with more rosemary and garlic. Notice there is no liquid added; the onions after slow braising produce plenty of juice which serves as the gravy. Surround the roast with large cuts of potatoes and carrots.  Cover and put in a 325-degree oven to cook for about 3 hours or more until fork tender.]

 Nancy’s Slow Cooker Chuck Roast Recipe

 This very simple recipe makes very delicious Pot Roast!
Ingredients
  • 2-3 lb. Bone-In Chuck Roast
  • 10 oz  Tomato Soup or Cream of Mushroom Soup (standard can)
  •  2 lb. Small Potatoes
  •  1 lb. Sliced Carrots 
  • Salt and Pepper  (Season to Taste)
 
Cooking Directions
  1. Pour 1/2 can of Tomato or Condensed Cream of Mushroom Soup in a 4-6 Quart Slow Cooker-no water.
  2. Place Bone-In Chuck Roast in Slow Cooker.
  3. Pour other 1/2 can of Tomato or Cream of Mushroom Soup Over Roast
  4. Place Potatoes and Carrots Around and On Roast (Add Onions if You Wish)
  5. Season Lightly with Salt and Pepper.
  6. Cook on Low for 8 Hours, Depending on Slow Cooker.  Meat should easily fall off from bone when done.
  7.  Enjoy! :)​

Grilled London Broil

Servings: 4
Calories: 295
Author: Christin Mahrlig

Prep Time: 2 hours 5 minutes
Cook Time: 8 minutes
Total Time: 2 hours 13 minutes

Ingredients
•    1 (1 1/2 to 2-pound) London Broil, should be about 1 1/2 inches thick
•    1/2 cup soy sauce
•    2 tablespoons balsamic vinegar
•    2 tablespoons ketchup
•    3 cloves garlic, minced
•    1 1/2 tablespoons vegetable oil
•    1 teaspoon chopped fresh rosemary
•    1 teaspoon chopped fresh thyme
•    1/2 teaspoon dried rubbed sage
•    1 1/2 teaspoons coarsely ground black pepper
•    1 teaspoon paprika

Instructions
1. Using a sharp knife, cut a 1/2-inch crosshatch pattern, 1/4-inch deep, on both sides of steak.
2. Place in a 1 gallon ziptop bag.
3. Place remaining ingredients, EXCEPT black pepper and paprika, in a blender.
4. Process for 30 seconds and pour into ziptop bag with steak. Turn to coat steak and let sit at room temperature for 2 hours.
5. Turn all burners on a gas grill to high. Cover and let heat for 15 minutes.
6. Mix together black pepper and paprika.
7. Remove steak from marinade and pat dry with paper towels. Season with pepper/paprika mixture.
8. Place London Broil on grill. Grill for 1 minute and then flip over. Continue to flip every minute until temperature reaches 125 degrees for medium rare or 130 degrees for medium. Total cooking time should be 5 to 9 minutes.
9. Let rest 10 minutes before slicing.
10. Enjoy :)
 

Nancy and Eric's Stuffed Green Peppers


Servings: 4

Ingredients
​•    2 tablespoons balsamic vinegar
•   4 Large Green Peppers
•   1 lb Starview Ground Beef
•   1 Cup Cooked Rice
•   ½ teaspoon Salt
•   Dash of pepper
•   ¼ cup Ketchup 8 oz can
•   (1 cup) tomato sauce
•   1 teaspoon sugar (we used Panela which is available at the market)
•   ¼ teaspoon Basil leaves
•   ¼ cup grated Cheddar cheese
​•   *You can also add ¼ cup of chopped celery, 1 medium chopped tomato, and 2 tablespoons of chopped onion if you want.
 
Instructions
1. Heat your oven to 350 degrees. 
2. Cut the top of the peppers off and remove the seeds and membrane inside. 
3. Boil peppers in a large pan of water for 5 minutes.  While that is happening, brown one pound of ground beef in a large skillet (with onion, tomato and celery if you want). 
4. After the ground beef is browned, add in the cooked rice, salt, pepper, tomato sauce, sugar and basil.  Mix this really well in the skillet.  Once this is mixed well, spoon it into the peppers. 
5. Put peppers with ingredients inside, in a shallow baking pan.  Bake uncovered in the oven at 350 degrees for 25-30 minutes or until the peppers are tender.
6. Put Ketchup on the top of each pepper.   Spoon on or sprinkle the Cheddar cheese on the tops of the peppers during the last 5 minutes of baking.
7. Happy Eating!  -Nancy and Eric

​
Eric's Favorite Cube Steak Recipe    (He really likes this!)

Ingredients:

*1 pack Starview Farms Cube Steak (about 1.5 pounds)
*1 can Cream of Mushroom Soup
*Black Pepper to Taste

Heat skillet to medium heat and brown (sear) Cube Steak on both sides.  Put one can (10-11 oz)  Cream of Mushroom Soup in a Crock Pot slow cooker. Only put 1/2 can of water in pot with soup.  Place browned Cube Steak in slow cooker and spoon the Cream of Mushroom soup on Cube Steak. Cook on low for about 4-6 hours or until tender.  Enjoy!