That’s right – a THREEfer!
Can you imagine NOT having to zoom through the drive thru line after soccer practice day/l o n g workday/teacher conference day/hectic any-day, because everyone’s starving and…just like that, your family’s healthy eating goals are out the window? Again.
Can you imagine a stress-free dinner prep because dinner was already in the works days ago?
Can you imagine only one succulent NNBeef Roast serving up 3 delicious meals with minimal day-of effort on your part?
Well, imagine that’s happening to YOU right now!
We should talk! Cuz I’ve got the plan…
First Things First: How to Cook Your NNB Roast
So, let’s get that magical roast going. Mmm, a big ol’ chunk of full-on-flavor comfort food that’s super easy to cook to perfection. Whether you Crock Pot or Dutch oven-braise your roast, you’ll get great results.
Defrost any NNBeef Roast in the fridge at least 24 hours in a drip-catch vessel. Open the package & set the roast out on a rimmed platter for about an hour to remove the chill and allow it to “bloom” or re-oxygenate. Salt & pepper generously to taste.
Crock Pot Method: Get a heavy skillet smokin’ hot over medium high heat, add a spoonful of coconut oil, then, using tongs, sear all sides to a medium brown color. Place roast in your Crock Pot, then deglaze the skillet with 1/2 C red wine or beef broth. Pour over roast. Repeat with 1/2 C or so of water, scraping up all those luscious brown bits, then add to Crock Pot. Set it to low and cook about 7 hours. Your roast is done when a fork easily releases the muscle fibers. More time is fine as long as there’s moisture in the pot.
Braising Method: That’s just fancy-talk for low & slow + liquid oven-cooking. But’s it’s anything but fancy… Heat oven to 220 F. Get your oven safe Dutch oven very hot over medium high stove heat, add a spoonful of coconut oil, then, using tongs, sear all sides to a medium brown color. Remove roast to a platter. Deglaze the pot with 1/2 C red wine or beef broth. Add 3/4 C or so of water and then put the roast back into the pot. Spoon liquid over roast, cover with tight fitting lid. Place in preheated oven and cook for about 3 hours, or until the meat fibers yield easily to a fork. Note: Before returning seared roast to the pot, you can line the bottom of your Dutch Oven with a mixture of aromatic veggies (carrot chunks, celery pieces and coarsely chopped onion) to add even more flavor and, importantly, to prevent over browning the bottom of your meat. Oven temps really can vary!
Dinner #1: Roast Beef!
Allow your NNB Roast to cool in its cooking juices long enough to handle. Remove from the pot and place on a cutting board. Slice across the grain and serve with pan juices, horseradish and grainy mustard, or whip up a quick pan gravy. We love a mixture of mashed potatoes and steamed cauliflower with salt, plenty of pepper, butter, and parmesan and a couple of fresh, colorful veggies to accompany.
Next: Dinner #2 & #3
Divide leftover roast into 2 parts.
Shred 1 half of the meat with 2 forks. Think pulled pork.
Cut the other half into 1/2″ cubes.
Dinner #2: Tacos!
Heat shredded NNB Roast over low heat in a covered pan with cumin, garlic powder and a little oregano with just enough salsa or bone broth to stay moist. Meanwhile, chop up some onion, cilantro, tomatoes and romaine lettuce or cabbage. Crumble some queso fresco or feta cheese. Mix sour cream or thick plain yogurt with a little cumin and lime juice. Warm your favorite corn or flour tortillas. We love a sliced avocado and some lime wedges, too. Want more heat? Sriracha that taco! The same ingredients, minus tortillas, make an awesome Taco Salad with zero carbs if that’s your jam. Toss some salad greens with some red or green salsa and you’ve got one fabulously tasty and super healthy meal.
Dinner #3: Soup!
So many ways to serve up a hearty, nutrient dense bowl of soul-filling soup! From Grandma’s Beef Veggie to Mexican Beef Soup to Vietnamese Pho. What’s your family’s favorite?