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Saturday, 22 September 2012
A Great Fire and Roast Beef Dinner
Topic: Entertaining/Party


You know what happens when the first chill hits my house, don't you? I grab a sweatshirt and bring in some firewood and start a fire. There's nothing "earthier" to me than the sight, sounds, and aroma of a fire in the fireplace.

We're lucky to have enough wood around the farm to keep us in supply for both the fireplace and wood furnace. And both the fireplace and wood furnace keep the natural, renewable resouces in balance--the wood furnace in particular is very energy-efficient. If you are ever looking for other options other than gas/oil and you have access to renewable woods on your property, please look into wood stoves. And, for counter-balance, don't ever waste your money on a wind turbine (long, expensive story for another blog).

Meanwhile, I have a lot of other activities this weekend, including re-potting the houseplants I placed outdoors in order to bring them back inside before the weather gets too cold. I have an orange tree that I bought at a home improvement store in the Spring when it was a little stick of a plant--it's a now a good-sized bush!

So, always looking for a great, homestyle dinner without having to do much prep, here's a recipe for ROAST BEEF and GARLIC ROASTED POTATOES

done in the crockpot to let you work on other projects!  Serve with sauteed kale greens for a colorful and healthy, home-styled dinner.

Roast Beef with Garlic Roasted Potatoes

2-3 lb. chuck roast (with or without bones)

1 can of diced tomatoes

Prep crockpot with spray oil or rub with olive oil. Place meat in the pot and pour the can of diced tomatoes over it.

3 or 4 small potatoes, cut up

2 tbsp olive oil

2-3 large cloves of garlic, chopped

Toss the potatoes, oil and garlic together. Spoon onto both sides of the roast.

ADD- a few sprigs of fresh rosemary and a little chopped parsley.

It should look like this picture below. Cover and cook for 8 hours.





When done, remove roast to a serving plate and cut into serving portions. Plate the meat. Then remove potatoes with a slotted spoon and add to each serving plate. Then add your favorite green vegetable side.

Here, I show the roast beef with sauteed kale greens. These were sauteed with a little olive oil, seasoned with salt, pepper and a couple dashes of nutmeg. They are "crisp-tender" and a good contrast to the beef and potatoes.


(SPECIAL NOTE: If you have cooked more meat than needed, remove the extra meat to a bowl. Using 2 forks, shred it and add some salsa and cheese to the meat and use it for a superb beef enchilada filling for another meal.)





Posted by Karen at 09:56 CDT
Updated: Saturday, 22 September 2012 09:59 CDT
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