Roast

Pork Carnitas with Pineapple Guacamole

Super Jenn Things to Eat! , , ,

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My husband I love our slow cooker! Since it’s just the two of us, a 4-5 lb roast will give us leftovers for days!

Pork Roast

Ingredients:

1 Cup Chicken Stock

1 Tablespoon cumin

2 Teaspoons chili powder

2 Teaspoons thyme (fresh is better)

8 cloves garlic (minced)

1 Chipotle pepper (dried, canned or fresh – more if you would like more spice)

2 Bay leaves

Salt and pepper to taste

Directions:

  1. Combine spices (except bay leaves) and stock in blender. Puree until smooth. Add bay leaves
  2. Place Pork roast (fat trimmed off) in slow cooker. Pour liquid over roast
  3. Cook low 8+ hours until meat shreds easily. Remove bones and bay leaves

Pineapple Guacamole:

Ingredients:

3 Ripe Avocados

1 Lime (juiced)

1 Clove garlic (minced)

3/4 Cup fresh pineapple

1/2 Jalapeno (diced)

Salt and pepper to taste

Directions:

In a food processor combine all ingredients, blend to desired texture.

Italian Pot Roast

Super Jenn Things to Eat! , , , ,

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This Pot Roast has great flavor, and is super juicy. It’s great for days that you don’t have time to cook, or it’s been an extra long day. This roast cooks for 10 hours, and can be prepped the night before so in the morning all that needs to be done is turn on the cooker. My husband made a paleo focaccia bread to accompany it, and we just plain boiled artichoke as our side dish! It was a great meal for these cold last fall nights!

Ingredients:

1 Teaspoon each of: Salt, Black pepper, oregano, basil, onion salt, parsley, garlic powder

1 Bay leaf

3 Cups water

5 lb. Beef roast

Directions:

  1. In a medium sauce pan over medium high heat combine spices and water and bring to a boil
  2. Place roast in slow cooker, and pour mixture over the roast
  3. Cook low 10+ hours until it pulls apart easily.

Oven Braised Mexican Beef

Super Jenn Things to Eat! , , , ,

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I absolutely love this dish! It’s great for when you have company, it’s relatively easy and has a nice kick! You can always get bone-in short ribs, and save the bones to make broth with. If you are making it for company, double the recipe. Also, if you are getting bone-in ribs, make sure you add an extra pound or two to account for the bones. Of course, for us, you can never make too much of this dish.

Ingredients:

2 1/2 lbs. boneless beef short ribs (cubed)

1 Tablespoon chili powder

1 1/2 teaspoon kosher salt

1 Tablespoon coconut oil

1 medium onion (chopped)

1 Tablespoon tomato paste

6 cloves garlic (minced)

1/2 cup roasted salsa

1/2 cup chicken stock

1/2 teaspoon fish sauce

Garnish – chopped cilantro and sliced radishes

Directions:

  1. Heat oven to 300
  2. In large bowl toss beef in the chili and salt
  3. In a large oven proof dutch oven, melt oil over medium heat
  4. Saute onions until translucent
  5. Stir in tomato paste
  6. Add garlic and beef
  7. Add salsa, stock, and fish sauce. Bring to a boil
  8. Cover and cook in the oven for 3 hours.
  9. Serve over cauliflower rice and top with cilantro and radishes.