Last week I decided to try something new when planning my weekly dinner menu. I grabbed one large cut of meat, Jude picked out a few green and starchy vegetables. The challenge was to see how many dinners I could cook with one cut of meat (braised beef), to see if I could shorten my time cooking, AND to see what the outcome of my grocery bill was. (this is one of those weird food challenges I do with myself. Remember the Cookie butter cookies and scrambled eggs?)
Cooking is my love language and favorite hobby so it was tricky to convince myself that I did not need to plan 5 completely different meals. NO Kait, you do not need to have Thai Curry one night and Morrocan chicken the next. I know it sounds fun but NO.
My hope is that this will empower you, whoever you are, to cook dinner for yourself. I think there is nothing more loving that you can do for yourself or your loved ones than cooking a hot meal at the end of a long day. So let’s walk through this together step by step and day by day.
Because I was home all day Sunday I cooked mine in my Le Creuset Click HERE for the one I use. But on a weekday I throw this into my Slow-cooker and let it go all day. It’s a treat to come home from work and have dinner ready!
Dinner #1 Braised Beef and Vegetables
- Chuck roast 5-6 LBS
- 1 onion
- 1 bunch celery
- 4 carrots
- 1 tomato
- 32 oz box of broth- I use chicken, but other veggies and beef will work too
- veggies of your choice- I suggest a starch and veggie Â
Dinner #2 Sandwiches
- 1 bag of Buns
- Sliced cheese- get creative
Dinner #3 Sweet Potato Hash and EggsÂ
- 1 Sweet potato
- 1 Yam
- 1 onion
- Borsari Salt
AM: In the morning I pulled the chuck out of the refrigerator and salted it, put it back in the refrigerator until I was ready to get cooking.
2:00 PM Braised and popped in the oven
6 tsp of salt- I coated the top and bottom of the chuck. You can do this the day of but it is best if you can salt your meat the day before. I should note that I use kosher salt when salting raw meat.Print
After you have made this recipe a few times it will become your back pocket goto! Play with the seasonings and let this recipe become your own. Every now and then I make this with pepperoncini to give it a kick.
- 5 LBS chuck roast
- 3 tbsp salt
- 1 onion
- 3 stalks of celery
- 3 carrots
- 1 tomato
- 1–2 boxes of broth-I used chicken, but veggie and beef will work too
- Preheat oven to 425
- Brown the meat- In my le Creuset (dutch oven) I heated 3 tbsp of butter and browned all sides of the chuck.
- Set the meat aside and deglaze the pot – I used chicken broth but it’s better to use an acid such as…. Turn off the heat and add aromas.
- Aromatics are vegetables and herbs. For this week I decided to make this roast classic. I made a mirepoix (50 percent onion, 25 percent celery and 25 percent carrots) I had a tomato that was hanging around in my fridge looking like it might be forgotten about so I diced it up and tossed it in there with 3 garlic cloves.
- Return the chuck to the pot and fill ⅓ of the way up the meat with liquid. I used chicken broth but veggie or beef will work beautifly too.
- Cover with a lid and place in the oven for 10 minutes
- Lower the heat to 325 and bake for one hour, then take the lid off and bake for another hour.
- Set your table because you deserve it.
- Let rest 10 minutes before serving.
- Prep your veggies
- Adjust seasonings and serv