COWBOY ROAST

For work I had to look up food co-ops and farmers markets all across the country, and I randomly picked out the following recipes from a South Dakota farm.  They’re simple and sounded good, so I decided I would pair two of them and make ‘em in the upcoming days.  Come Friday, here’s what I went with:

Cowboy Roast
1 beef roast, 6 garlic cloves, olive oil, coffee, and salt & pepper.
1.  Make 6 small cuts in the roast.  Place a garlic clove in each cut, then pan sear the roast with olive oil.  I seared all four sides for about 10-15 seconds each.
2.  Place the roast in a slow cooker (I used a crockpot).  Pour enough coffee to cover over an inch in the cooker.  Season with salt and pepper, and any other spice you wish to add.
3.  Put the lid on, and let it cook for the day.
I went to work, set it for ten hours, and when I came home it shred apart perfectly and tasted delicious.  I held out though until the roasted vegetables were complete.
Roasted Garlic and Root Vegetables
1-3 heads of garlic, cloves separated but unpeeled – I used 3 heads
about 2 pounds of root vegetables, cut into similar size pieces (you can use a mixture of potatoes, carrots, turnips, parsnips, onions, shallots, beets, or any others you want.  I went with potatoes(red, purple, and sweet), turnips, carrots, and onions.)
3 bay leaves
olive oil
salt & pepper
several rosemary, thyme, oregano, or sage, or any combo (fresh or dried)
(HELPFUL HINT: prep your veggies in the morning after you put the roast into the slow cooker.  This will save you a lot of time later.  After I came home from work, I just turned the oven on and put the veggies in.  All you have to do next is wait till they’re finished.)
1.  Preheat the oven to 450°.  Mix all the vegetables and garlic with olive oil and season with salt & pepper.
2.  Place them all in a roasting pan, making sure the vegetables have some room to roast.  Place the bay leaves and your herbs in the pan, and let it cook for 30 minutes. 3.  Reduce the heat to 375°, and cook until desired doneness.  I let them cook for about another 15 minutes.
Healthy, satisfying, and really easy.
And if you made enough, you can use the leftovers for breakfast.
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