valentine’s day

With February being the month of L O V E, I gave some serious thought to how I could make my husband feel special. Now food has always been very important to this man of mine and as I was putting my grocery list together I casually asked him a very important question….

Would you like me to make a roast beef? He just looked at me and began nodding his head. I remembered my grandmother made a wonderful roast beef and wondered if I could learn a trick or two from her cookbook. One of the recipes used bacon and cayenne; and I was inspired. Lucky for me – Jeff has just purchased a package of jalapeño bacon which would work perfectly.

Here is what I came up with..

Roast Beef

2014-02-07 19:08:30

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Ingredients

Heat oven to 350 degrees
3-4 lb chuck roast
1 onion, sliced
1 garlic clove
2 pieces of jalapeño bacon or regular bacon and cayenne pepper, to taste
1 Tbsp olive oil
4 cups of beef bullion
Salt and Pepper

Instructions

Preheat oven to 350 degrees.
Cut bacon in 1" squares and saute in oven-proof dutch oven on stove over low-medium heat until crisp.
Remove bacon and place on paper towels.
Retain bacon drippings and saute onion until caramelized.
Prepare roast - on one side score meet by cutting crosswise ever 1-1/2 inches.
Salt and pepper meat and rub in.
Cut clove of garlic in half. Rub over meat and then dice up garlic.
After onions are almost done, add diced garlic for 2 minutes, stirring continuously,
Remove onion mixture.
Heat olive oil over low-medium heat. Add roast cut side down and brown. Flip over and brown second side.
Pour 2 cups of broth over roast and place caramelized onions and garlic on top of meat.
Cover pan and place in over for 1.5 hours. Add another 1/2 cup of broth. Repeat every 30 minutes.
Total cooking time is 3 -4 hours until fork tender.

Notes

I like to make the roast a day before. Place broth in bowl (onions and bacon can be saved), cover with saran wrap and store in refrigerator for several hours or overnight. Remove congealed fat from top of broth. Then reheat on stove top (bacon and onions can be added back in). Mix 1-2 Tbsp of arrowroot or cornstarch into 3/4 cup of broth or water into a small bowl blending until smooth. Slowly mix into broth and stir until thickened.
Now that I have a Instant Pot Pressure Cooker - this recipe's cooking time can be reduced to a little over 1 hour. Directions - prepare as directed get as stated above. Place brown roast in Instant Pot, cover with prepared bacon, onions and use only 1 cup of broth. (We add sautéd mushrooms sometimes). Follow pressure cooker directions, use the manual setting and cook for 80 minutes.

By Debbie Hallock

Deliciously Inspired http://www.deliciouslyinspired.com/

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First – let’s cook up a little bacon – save the drippings…