Elm Fork Ranch

Elm Fork Ranch Veggie-Beef Sliders

3 lbs. grass fed ground beef

3-1/4 cups finely chopped mushrooms (8 oz. pkg)

1 cup finely chopped onions

12 oz. chopped chilies, use mild or spicy depending on your tastes

1 cup chopped bell pepper

2 cups grated zucchini

½ – ¾ cup finely chopped pecans

¼ cup finely minced garlic

Salt and pepper to taste

 

Mix together all ingredients.   Shape into golf ball sized balls.  Flatten slightly.  Grill until just done.  Serve with horseradish (mustard and mayo if desired) on a potato roll or slider bun.  Makes about 30 sliders.

 

 

 

Southwest Chuck Roast with Black Beans

Jan’s Favorite Roast Beef Recipe – from Southern Living, September 2007

Makes 6-8 Servings

Prep time: 20 minutes  Chill: 8 hrs, Cook: 20 min    Bake: 3 Hr. 30 Min.

Serve with brown and/or wild rice

 

 

1 (3-4 lbs.) boneless chuck roast

3 Tbs. olive oil, divided

1 tsp. freshly ground pepper

2 medium onions, chopped

1 cup dry red wine

1-1/2 tsp. salt

1 (14 oz.) can low-sodium chicken broth

1 (14-1/2 oz.) can petite diced tomatoes, drained

1 (10 oz.) can diced tomatoes and green chilies, drained (Rotel)

2 Tbs. dried parsley flakes

1 bay leaf

1 (15 oz.) can black beans, rinsed and drained

 

Rub roast evenly with 2 Tbsp. olive oil and 1 tsp. pepper.  Place roast in shallow dish or a large zip-top plastic freezer bag; add chopped onions and 1 cup red wine.  Cover or seal, and chill at least 8 hours or up to 24 hours, turning once.

 

Remove roast from marinade, reserving marinade. Pat roast dry with paper towels, and sprinkle evenly with 1-1/2 tsp. salt.

 

Brown roast 4 minutes on each side in remaining 1 Tbs. hot oil in a large heavy-duty roasting pan over medium-high heat. Stir in chicken broth, next 4 ingredients, and reserved marinade; bring to boil.  Remove from heat, and cover with heavy-duty aluminum foil.

 

Bake at 300 degrees for 1-1/2 hours. Turn roast, and bake 1-1/2 to 2 hours more, or until meat shreds easily with a fork.  Remove and discard bay leaf. Stir in black beans, and cook, stirring occasionally, over medium-low heat 10 minutes or until thoroughly heated.

 

Jan’s Notes:

• I’ve used chuck, shoulder, arm , rump and Pikes Peak roast, anywhere from 2 lbs to 5 lbs. – they all turned out great!

 

• I add the beans and put the roast back in the oven – I don’t cook it on the stove.

 

• This recipes works great with grass fed beef – I sometimes put my frozen roast in the marinate and let it sit in the refrigerator for up to 2 days – it all turns out fine.
• I also use a lot of discretion on the ingredients as I usually have my own canned tomatoes and chilies, as well as my own broth.   Your family will love this recipe!

 
 
 

Shank Steak Recipe

Shank steaks, 2 -3 inches, bone-in

Heat dutch oven and sear both sides with olive oil

Add to dutch oven the following:
• 1 bottle red wine (I used about ½ bottle)
• Can of beef broth or stock
• Tomato sauce (I used canned tomatoes)
• Tomato paste
• Chopped celery
• Chopped carrots
• Onion
• Whole mushrooms
• Garlic
• Parsley
• Crushed red pepper
• Thyme
• Basil
• Bay leaves
• Salt and pepper to taste

Cover and bake in 350 degree oven for 4 hours.

Note: amounts are not specified – use what you have and to your own tastes