Garlic Sirloin Pot Roast

Garlic Sirloin Pot Roast
Course: Main Course
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 3 lb top sirloin roast
  • 6 tsp minced garlic
  • 6 Yukon Gold potatoes peeled, quartered
  • 4 carrots cut into 2-inch pieces
  • 2 large sweet onions peeled, chopped
  • 1/2 cup water
  • 1/2 cup beef broth
  • 3 cubes beef bouillon
  • 1 bay leaf
  • 2 zucchini cut into 2-inch pieces
  1. Combine salt, pepper, and paprika. Rub mixture into the meat. Sprinkle with minced garlic.

  2. Place the potatoes, carrots, and onions in large crock pot. Place meat on top of the vegetables. Pour in water and beef broth, and top with crumbled bouillon cubes and bay leaf.

  3. Place lid on crock pot. Cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the zucchini pieces.

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Rosemary Garlic Beef Stew

Rosemary Garlic Beef Stew
Course: Main Course
  • 4 carrots
  • 1/2 bunch celery
  • 1 onion
  • 2 lb red potatoes
  • 2 Tbsp olive oil
  • 4 cloves garlic minced
  • 1.5 lb beef stew meat
  • 1/4 cup flour
  • 2 cups beef broth
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 1/2 Tbsp brown sugar
  • 1/2 Tbsp rosemary
  • 1/2 tsp thyme
  1. Place diced onion, sliced carrots, sliced celery, and cubed potatoes into slow cooker.

  2. Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set aside.

  3. Heat the olive oil in a large heavy skillet over medium heat. Sauté the garlic in the hot oil for about one minute. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.

  4. Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker.

  5. Place the lid on the slow cooker and cook on high for four hours. After four hours, remove the lid and stir the stew, breaking the beef into smaller pieces as you stir. Taste the stew and adjust the salt if needed. Serve hot as is, or over a bowl of rice or pasta.

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Meat Loaf

Meat Loaf
Course: Main Course
  • 2 eggs beaten
  • 3/4 cup milk
  • 2/3 cup fine dry bread crumbs
  • 1/4 cup onion flakes
  • 2 Tbsp fresh parsley snipped
  • 1/2 tsp oregano
  • 1/8 tsp black pepper
  • 1.5 lb ground beef
  • 1/4 cup chili sauce
  • 2 Tbsp packed brown sugar
  • 1 tsp dry mustard
  1. Preheat oven to 350 F. In a medium bowl combine eggs and milk; stir in bread crumbs and the rest of the ingredients except the meat. Once it is well mixed, add the ground beef and mix well. Lightly pat mixture into an 8 x 4 x 2 inch loaf pan.

  2. Bake for 1 to 1.25 hours. Spoon off any surface fat.

  3. Prepare the sauce by combining the chili sauce, brown sugar and mustard. Spread over the surface of the meat loaf. Bake for 10 minutes more. Let stand for 10 minutes before serving.

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Mum’s Chili con Carne

Mum's Chili con Carne
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Main Course
Servings: 8
  • 2 lb lean ground beef
  • 2 Vidalia onions chopped
  • 4 cloves garlic crushed
  • 2 Tbsp chili powder
  • 1 tsp salt
  • 2 tsp cumin
  • 2 tsp oregano leaves
  • 2 tsp cocoa powder
  • 1 tsp Tabasco sauce
  • 28 oz canned diced tomatoes
  • 1 can black beans drained
  • 1 can light red kidney beans drained
  • 1 can dark red kidney beans drained
  1. Cook beef, onion and garlic over medium-high heat, stirring occasionally, until beef is brown; remove excess liquid.

  2. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer for 30 minutes, stirring occasionally.

  3. Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered for another 30 minutes, stirring occasionally. Serve over rice with cornbread & extra chili powder on the side 🙂 This is our family's #1 favorite recipe!

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Beef Stew

Beef Stew
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Course: Main Course
Servings: 10
  • 2 lb cubed beef stew meat
  • 3 Tbsp vegetable oil
  • 4 cubes beef bouillon crumbled
  • 4 cups water
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1/2 tsp ground black pepper
  • 3 large potatoes peeled and cubed
  • 4 carrots cut into 1-inch pieces
  • 4 stalks celery cut into 1-inch pieces
  • 1 large onion chopped
  1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

  2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

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Triple-Layered Savory Casserole

Triple-Layered Savory Casserole
Course: Main Course
Servings: 6
Vegetable Layer
  • 2 Tbsp butter
  • 1 medium leek trimmed, rinsed, cut in 1/4-inch slices
  • 1 medium green bell pepper cored, seeded, cut into 1/2-inch pieces
  • 2 medium zucchini trimmed, cut into 1/2-inch pieces
  • 1 package frozen leaf spinach 10 oz, thawed and drained
  • 1/8 tsp salt
  • 1/8 tsp pepper
Meat Layer
  • 1 Tbsp olive oil
  • 1 medium yellow onion chopped
  • 1 stalk celery chopped
  • 1 lb lean ground beef
  • 1/4 cup tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/8 tsp salt
  • 1/8 tsp pepper
Macaroni-Cheese Layer
  • 6 oz elbow macaroni
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 1.25 cup milk
  • 6 oz shredded cheddar cheese
  • 1/8 tsp white pepper
  1. To make the Vegetable Layer: In a large skillet over moderate heat, melt the 2 tablespoons of butter. Add the leek and saute for 2 to 3 minutes, or until softened. Add the bell pepper and suate for 3 minutes more. Add the zucchini and spinach and saute for 3 minutes more. Season to taste with 1/8 teaspoons each of the salt and pepper. Using a slotted spoon, transfer the mixture to a 2-1/2 quart casserole and set aside.

  2. To make the Meat Layer: In a large skillet, heat the oil over moderate heat for 1 minute. Add the onion and celery and saute for 5 minutes, or until the onion is translucent. Add the beef and cook, stirring continuously, for 5 minutes, or until no pink color remains. Stir in the stock, tomato paste, oregano, thyme, and basil. Cook, uncovered, stirring occasionally, for 5 minutes. Season to taste with the 1/8 teaspoon each of the salt and pepper. Remove the pan from the heat. Spoon the meat mixture evenly over the Vegetable Layer.

  3. To make the Macaroni-Cheese Layer: Bring a large saucepan of water to a boil over high heat. Cook the macaroni in the boiling water, or until al dente. Drain well, rinse under cold running water, and drain again.

  4. Preheat the oven to 350*F. In a medium-size saucepan over moderate heat, melt the 2 tablespoons of butter. Slowly add the flour and cook, stirring continuously, for 2 minutes, or until a pale straw color. Gradually add the milk, stirring continuously, until the sauce is smooth. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 2 minutes, or until thickened slightly.

  5. Remove the pan from the heat and stir in 1-1/4 cups of the cheese. Season to taste with the white pepper. Stir in the macaroni. Spoon the macaroni mixture over the Meat Layer. Sprinkle with the remaining 1/4 cup of cheese.

  6. Bake for 25 to 30 minutes, or until the top is golden and the layers are heated through. Remove the casserole from the oven and serve immediately.

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