Okay...as you can tell, this week, I'm not feeling the "creative juices"...So, I'm going to fill the space with another recipe. This one is easy and delicious.
CrockPot Italian Beef
(adapted from "Slow Cooker Italian Beef for Sandwiches"at allrecipes.com)
INGREDIENTS
3 cans Beef Broth (I used low sodium)
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (3 pound) chuck roast
DIRECTIONS
Place roast in slow cooker, pour salad dressing mixture over the meat, and pour beef broth over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. Shred meat with a fork about 1-2 hours before end of cook time. Serve on good, thick rolls w/ shredded Mozzarella cheese. There is lots of au jus left, so don't worry about having enough liquid. You could maybe even use 2 cans of Beef Broth, if you want. Or pour the extra on the dog's food, happy puppy.
P.S. I just realized that several posts ago I talked about becoming a vegetarian...and here I am posting a very Meaty recipe...well, I guess I'm not there yet. No excuses, no deep reasoning, I take it meal by meal. Ideally, I would only purchase meat from local, small farms. That is what I would really like to do, but seeing the prices at the Farmer's Market really blows my mind. So far I haven't really changed my ways. Ever growing, ever changing, we'll see what the future holds.
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1 comment:
Okay so this isn't exactly buying meat from small local farms but County Market on Philo Road (& I'm sure many other places in town) have hormone free, antibotic free, no solution, no color added meats and that is what I tend to buy just so I can stay as minimally processed as possible.
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