 A spin on the classic Mississippi Pot Roast. This recipe is packed with protein & nutrients, and perfect for leftovers!
Ingredients: 1 chuck roast 1 stick butter (Kerrygold Garlic Herb is our secret ingredient!) 1 cup chopped carrots 1 cup chopped celery 1 diced onion 1 diced russet potato 1 packet Aus Jus gravy mix 1 heaping TBSP minced garlic Salt & pepper to taste Optional- 1 jar pepperoncinis Directions: 1. Place chuck roast on bottom of crock pot 2. Add all ingredients on top 3. Cook for 8 hours on low 4. Enjoy!!!
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 This is one to wow someone with.
Ingredients: 2 beef filets 2 sweet potatoes 1 tsp garlic powder 1 tsp salt 1/2 tsp black pepper 1 TBSP beef tallow 1 TBSP butter For chimichurri: 1 bunch parsley, chopped 1 1/2 tsp oregano 2/3 cup extra virgin olive oil 1 heaping TBSP minced garlic 1 tsp salt 1/2 tsp black pepper 3 TBSP red wine vinegar Directions: 1. Preheat oven to 450. 2. Bake sweet potatoes for about an hour, or until soft. Set aside to cool. 3. Season filets with garlic powder, salt, and pepper. 4. Add beef tallow to cast iron pan and heat to medium-high. 5. Sear steaks for about 2-3 min each side, depending on thickness. 6. Reduce heat to medium-low and cook for an additional 3-5 minutes each side for medium rare. 7. Let steaks sit. 8. While steaks are resting, scrape the sweet potatoes into a bowl and add the butter. 9. Use a hand held mixer to whip sweet potatoes until fluffy and lumps are gone. 10. Add all chimichurri ingredients to a blender or food processor and blend until finely minced. 11. Slice the filets with the grain into bite sized pieces. 12. Add a large spoonful of sweet potatoes to the middle of a dinner plate and spread into a circle. 13. Top sweet potatoes with several slices of steak. 14. Drizzle with chimichurri and serve! |
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