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Wednesday, September 2, 2015

Prime Beef and Roast recipe

Prime beef is produced from young, well-fed beef cattle. Prime is a quality grade given by the U.S. department of Agriculture to descrie the highest quality beef. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Less than 2% of all beef produced in the U.S. will earn the prime designation. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling

Coming from a farm family where we raised our own meat I do believe that I have partaked on prime beef more than once. I can remember my grandmother going outside and talking to her bull and cows telling them to be good because soon they would be her guest. Yep they would be her house guest but she never told them that they would be in the freeze, in her kitchen and one her dinner plate.

Balsamic and Onion Pot Roast in the Crockpot

(Makes about 6 servings

I used a standard 3 1/2 quart Crockpot for this recipe.

3-4 pound boneless chuck roast
1-2 T steak rub
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce (You can substitute one can diced tomatoes, drained well. I might puree the tomatoes.)

Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.
While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.
(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)

Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.
Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.

Note:  you may want to  put some carrots in the bottom of the crockpot with the onions.
recipe source here

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