Beef

 Pot Roast Sandwiches 🥪
2 - 2.5 lbs beef roast
1 packet ranch seasoning
1 packet dry brown gravy mix
1/3 C salted butter
1 C water
1/2 C zesty Italian dressing
Sliced cheddar cheese
Sliced French rolls (sandwich size)
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Remove fat from roast. Mix ranch and brown gravy packets together in a bowl with a fork. Once it’s well mixed, start rubbing the dry mix all over the roast. You will have a lot of the dry mix, I usually do 3 layers of rub. Putting the meat and the dry rub in a big bowl helps to constantly keep rubbing the seasoning in. Once it’s seasoned, place in a croc pot. Add water and Italian dressing into the bottom of the croc pot so it makes a pool around the meat. Put the stick of butter on top of the meat and cook on low 8-10 hours. Turn the meat over every 2-3 hours. Once the meat is done, shred with a fork and add to to toasted French roll. Melt sliced cheddar on top and enjoy! 

 Teriyaki Pot Roast 🥩
3 lbs chuck roast, trimmed
1 C Teriyaki Sauce ( I use @soyvay)
1 C beef broth
3 cloves garlic, minced
1/4 Tsp ground ginger
1 bag frozen stir fry veggies
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Set trimmed pot roast in Crock Pot. Mix together wet ingredients and garlic well and pour over roast. Cook on low 7-8 hours, turning twice. 30 mins before you pull it out, add the frozen veggies. Serve meat shredded with a bit more teriyaki sauce on top! 

 Rob’s Spanish Rice 🍛
1 lb ground beef or turkey
1 pack bacon (1 lb)
2 15 oz cans petite diced tomatoes
3 C white rice (I use Minute Brand)
3-4 Tbsp Frank’s Red Hot Sauce
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Brown ground beef and drain grease. In a separate pan, cook bacon until crispy. Reserve one Tbsp grease. In a pot, steam the rice according to directions. Once the rice is done add in all remaining ingredients and bacon grease and cook on med low heat 10-15 mins. Serve with shredded cheese and cilantro if desired. 

 Philly Cheese Steak Fries 🧀
1 bag frozen French fries
2 green bell peppers, diced
1 red bell pepper, diced
1 white onion, diced
1 lb ground beef
2-3 C Shredded Mozzarella
1 Tbsp season salt
1 Tbsp dried parsley
1/2 Tbsp garlic powder
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Sauté diced bell pepper and onion until soft. Remove from the pan and brown ground beef with season salt, parsley and garlic powder. Drain fat and add peppers an onion back in. Turn off heat. Meanwhile, cook fries according to package directions. When done, cover with a layer of shredded mozzarella. Top with beef and peppers mix. Then add another 3/4 C shredded mozzarella to the top. Cook on 400 for 5 mins or until cheese is melted. 

Crock Pot Ranch Beef Stew 

2 pounds beef stew meat
1/3 C flour
1-2 Tbsp oil
4 red potatoes washed and cubed
3 cups carrots baby carrots or diced carrots
1 cup celery, diced
2 Tsp garlic minced
1 can petite diced tomatoes
3 C beef broth
2 Tbsp ranch seasoning
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Toss the meat and flour in a ziplock bag, and shake well to coat. Heat your oil in a skillet over medium-high heat. Add the coated meat and garlic. Brown on all sides. Prep veggies and toss them in the slow cooker as you chop them up. Mix 1 cup of the broth with the leftover flour and pour it over the meat in the skillet. Give it about 5 minutes to thicken up, make sure and stir it every few minutes. Once meat mixture has thickened up, pour it in the crockpot. Add the remaining ingredients and stir well.
Cover and cook on low for 6 to 8 hours. 

 Instant Pot Beef Stew 🥩
2 - 2 1/2 lbs stew beef or beef chuck roast, Cut into 1 1/2 inch pieces.
3 Tbsp olive oil
2 Tbsp garlic, minced
1 large white or yellow onion, sliced
1 1/2 C celery, chopped
1/4 C balsamic vinegar
3 C beef stock
3 Tbsp tomato paste
1 1/2 lb potatoes, halved (about 4 cups)
1 1/2 C carrots, cut into circles
2 Tsp salt
2 Tsp pepper
1 Tsp dried thyme
1 Tsp dried rosemary
1 Tsp dried oregano
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Turn your Instant Pot to the sauté setting. When it’s hot, add your olive oil (or another cooking fat of choice) and then your stew meat. Sauté your beef until you get some nice browning, stirring constantly. This only takes about 2 minutes if your pot is hot when you start. Add onion, celery, and minced garlic to the Instant Pot. Stir and let the onion get a bit translucent, about 2 to 3 minutes. Once done press the cancel button to stop sautéing. Pour the balsamic vinegar in the Instant Pot first to deglaze the bottom. Use a spatula and scrape up any of those bits that caramelized and may be stuck after sautéing. Now add the rest of the ingredients. Seal the Instant Pot. Set it to Pressure Cook on high pressure for 30 minutes. Once cooking is complete, natural release pressure for at least 10 minutes. This will result in more tender meat and it’s totally worth it! (You can do a quick release if you don’t have the time to wait.) Enjoy! Original recipe from @thewholecook ❤️ 

 Lazy Chili 🌶
1 lb ground beef or turkey
1 white onion, chopped
4 cloves chopped garlic
1 green bell pepper, chopped
1 can kidney beans
1 can petite diced tomatoes
1/8 C @franksredhot sauce
1 pack @lawrysseasoning Chili Seasoning
2 Tbsp olive oil
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Brown ground beef and drain fat. Set aside. Heat olive oil and sauté onion garlic and pepper for 3-4 mins. Add remaining ingredients, stir and bring to a simmer over medium high heat. Reduce heat to low and cook for another 45 mins. Serve with shredded cheese, sour cream and tortilla chips. 

 Grilled Round Steak + Chimmichurri 🥩
1 -1.5 lbs round, skirt or flank steak
1 C fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
1 C fresh cilantro, tightly packed (about 1 bunch of cilantro)
1/2 C diced red onion
3 Tbsp fresh oregano, tightly packed
3 cloves of garlic, peeled
2 Tbsp fresh lemon or lime juice
2 Tbsp red wine vinegar
¼ tsp sea salt
¼ tsp freshly-ground black pepper
¼ tsp red pepper flakes, or more, to taste
½ cup good-quality olive oil
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To make the chimmichurri sauce :
Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days. For the steak, I seasoned with salt and pepper, while on the grill. Once meat had cooked through, I sliced and added heaping spoonfuls of the sauce to the top of the steak. 

 Balsamic Short Ribs 🍖
2-3 lbs. bone in beef short ribs
1 Tbsp olive oil
15 oz. can tomato sauce
1/2 C balsamic vinegar
1/4 C brown sugar
6 cloves of garlic minced
Spice Rub:
2 Tbsp kosher salt
1 tsp dried rosemary
1 tsp dried rubbed sage
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1 tsp oregano
1 tsp paprika
1/2 tsp black pepper
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In a bowl, mix together the spice rub. Rub mixture into all sides of the short ribs. Heat oil in a pan over medium high heat. Braise the ribs for 2-3 minutes each side or until lightly browned. Put ribs in slow cooker and add balsamic vinegar, tomato sauce, sugar, and garlic. Cook for 4-6 hours on low or until meat is tender. I served with mashed potatoes and spooned extra sauce onto the potatoes and on top of the ribs! 

 Kid-Friendly Freezer Meatballs🍝
1 lb lean ground beef or turkey
1/4 C Italian dried bread crumbs
2 garlic cloves minced
1 egg
1/4 C grated parmesan cheese
3 Tbsp ketchup
1 Tsp salt
1/4 Tsp pepper
1 Tbsp Dried parsley
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Preheat oven to 400 and line a rimmed cookie sheet with parchment paper. Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl. Add in ground beef and mix until combined. Roll into 1-inch balls and place on prepared cookie sheet. Bake 20 mins and enjoy! 

 Quick Beef Stroganoff 🥩
1 lb ground beef, cooked and drained
1 (10.5 oz.) can cream of mushroom soup
3/4 C sour cream
1/2 lb egg noodles, cooked and drained (1/2 of 1 lb. bag)
1/2 Tbsp Worcestershire sauce
1/2 Tsp onion powder
1/2 Tsp garlic powder
1/4 Tsp paprika
salt and pepper to taste

Cook your egg noodles according to the package. Drain and set aside. In a large skillet, on medium heat, brown your ground beef, then drain. Add the cooked ground beef back in to the same skillet and add your cream of musroom soup and sour cream. Stir together. Heat on medium-low heat. Add your Worcestershire sauce, paprika, seasonings and salt and pepper to taste. Add in the cooked noodles, stirring to make sure it is fully mixed. Continue to heat for a few minutes, then taste again and season to taste as needed. Enjoy! 

 Garlic Butter Steak Bites + Potatoes 🧄
2 Tbsp olive oil
4 Tbsp butter
1 lb yukon gold potatoes sliced about ½ inch thick
3 garlic cloves, minced
1 Tsp dried thyme
1 Tsp dried rosemary
1 Tsp dried oregano
1.5 lbs sirloin steak, cut into cubes
Season salt and pepper

Heat a large cast iron skillet over medium high heat and add olive oil and 2 Tbsp butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 5 minutes, stir and continue to cook until fork tender. Remove and set aside on a plate.Turn the skillet to high heat. Add the additional 2 Tbsp butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until brown and cooked through. Add potatoes back into skillet, mix well and serve! 

 Thai Basil Beef Bowls 🌱
2 large carrots cut into matchsticks
2 bell peppers, seeded and diced (I used green and red)
2 green onions chopped
1/4 C cilantro
1 Tbsp fish sauce
1/2 Tsp honey
2 Tbsp sesame oil
Juice of 1 lime plus lime
4 cloves garlic minced or grated
2 Tsp fresh ginger grated
1 lb lean ground beef (ground pork or chicken also work)
pinch of black pepper
1/3 C + 2 tablespoons reduced sodium soy sauce divided
1/3 C sweet thai chili sauce
1.5 C fresh basil leaves sliced or chopped, plus extra for serving
Toasted sesame seeds
2 C jasmine rice
2 C coconut milk
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Cook the rice (I use a rice cooker) by adding the 2 cups coconut milk to the jasmine rice until cooked through. Set aside. In a separate bowl, add the carrots, bell peppers, cilantro, green onions, fish sauce, honey, lime juice and 2 Tbsp soy sauce to a medium bowl. Toss well and set aside. Heat a large wok or heavy bottomed skillet over medium heat. Add the oil and once hot add the garlic and ginger. Cook 15-30 seconds then add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the beef is browned, add 1/3 cup soy sauce, 1/3 cup sweet thai chili sauce and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil.
Divide the rice among the bowls, top with equal amounts of beef. Add the carrots and pepper mixture on top of the beef. Sprinkle with sesame seeds and garnish with fresh cilantro if desired. 

 Balsamic Beef Roast 🥩
1 (3-4 pound) boneless chuck roast
1 C beef stock or broth
1/2 C balsamic vinegar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce or coconut aminos
1 Tbsp honey
1/2 Tsp red pepper flakes
4 cloves garlic chopped

Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low) Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/2 cup of gravy over roast beef. Enjoy! 

 Italian Pot Roast🥩
4 Tbsp olive oil, divided
4 lbs chuck roast
Salt and pepper
1 yellow onion, diced
2 large carrots, chopped
2 stalks celery, chopped
4 oz pancetta, diced
12 cloves garlic
2 C red wine
1 15 oz can beef broth with water added to make 2 C
1 28 oz can can crushed tomatoes
1 Tbsp chopped fresh rosemary
2 Tsp Italian seasoning
2 bay leaves

Preheat oven to 350 degrees. Season the chuck roast liberally with salt and black pepper. Heat Tbsp olive oil over medium-high heat in a large Dutch oven. Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side. Transfer to a plate, pour off and discard browning fat. Add remaining 2 Tbsp oil. Add onion, carrot, celery and pancetta. Reduce heat to medium. Cook 7-8 minutes or until vegetables are tender. Add chopped garlic and cook briefly 10-15 seconds or until fragrant. Add the wine and bring to a boil. Boil 1-2 minutes. Add the beef back to the pot along with any accumulated juices. Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat. Place in the oven and cook 2 ½ to 3 hours or until meat is extremely tender. Serve immediately with pasta and bread and enjoy! 

 Sticky Asian Meatballs 🥢
Meatballs:
1/4 C milk
1/2 C panko breadcrumbs
1 1/2 lb ground beef or pork
1 egg, beaten
3 cloves garlic, minced
2 Tbsp green onion, minced
3 Tbsp carrot, finely grated
2 Tbsp soy sauce
1/4 Tsp ground ginger
1/4 Tsp salt
1/4 Tsp black pepper
Sauce:
1/2 C hoisin sauce
1/4 C rice vinegar
3 cloves garlic, minced
3 Tbsp soy sauce
1 Tsp sesame oil
1/4 Tsp ground ginger
1/4 Tsp red pepper flakes

Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the meat, egg, garlic, green onion, carrot, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined. Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165). Meanwhile, in a small saucepan set over medium-low heat, combine the hoisin, vinegar, garlic, soy sauce, sesame oil, ground ginger, and red pepper flakes. Bring the mixture to a low simmer, then reduce heat to low and cook for 2-3 minutes. Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot. Garnish with sesame seeds and sliced green onion, if desired. 

 Alli’s Favorite Pot Roast 🥩
3 lbs bottom or round roast
2 cans cream of mushroom soup
1 packet ranch seasoning
1 packet brown gravy seasoning
1 packet zesty Italian seasoning

Trim fat off of roast. In a separate bowl, combine cream of mushroom soup and ranch, gravy and Italian seasoning and mix well. Pour soup mixture over roast until it’s totally covered and cook on low 6-8 hours. When ready to serve, remove the roast from crock pot and shred. Serve with the leftover gravy from the crock pot ladled over the roast and enjoy! 

 Burger Bowls with Special Sauce 🍔
1 lb ground beef
4 Tsp garlic powder
1/2 Tsp salt
1 Tsp olive oil
2 small heads romaine, sliced
1 C shredded cheddar cheese
1-2 Avocados, diced
1/2 red onion sliced or pickled red onions
8-10 slices cooked crispy bacon
(You can also add tomatoes, pickles or anything else you like to top a burger with)
For the special sauce:
1/2 C mayonnaise
2 Tbsp ketchup
1 Tbsp coconut aminos or soy sauce
2 Tsp maple syrup
1 Tbsp dill pickle relish
2 Tsp dried minced onion
Pinch crushed red pepper
pinch salt

In a medium bowl, mix together beef, garlic powder and salt. Heat olive oil in a large skillet (preferably cast iron) over medium heat, then add beef and brown, crumbling with a spatula or spoon. Meanwhile, prepare remaining toppings for the burger bowls. Whisk together all special sauce ingredients and set aside. When beef is browned and crumbled, remove from skillet and return skillet to medium heat. If using raw red onions, add in a single layer and cook until lightly charred on the bottom, then flip. Cook until lightly charred on the second side then remove and repeat until all onions are lightly cooked. To assemble the bowls, start with a layer of romaine in your serving bowls, then spoon 1/4 of the ground beef mixture into the center. Arrange remaining items around the beef. Drizzle with plenty of special sauce and serve immediately. 

Crispy Mongolian Beef 🥡
2 lbs beef tenderloin
1/4 C flour
2 Tbsp cornstarch
Oil, for frying

For the sauce:
2 Tbsp olive oil
1 Tbsp chopped garlic
1 Tsp ground ginger
1/2 C soy sauce
1/2 C rice vinegar
1/2 C water
1 Tbsp hoisin sauce
1/2 C brown sugar
3 Tbsp cornstarch
1 Tsp red chili flakes
Green onions, for garnish
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Cut beef into bite sized pieces and remove the fat. Mix together the flour and cornstarch in a shallow bowl and coat the beef well. You will have a little flour mixture left over. Deep fry the beef for 20 mins, drain oil and set aside. In a saucepan, heat oil on high heat setting. Quickly add in the ginger and garlic. Stir quickly for 10 seconds. Immediately add in the soy sauce, water, rice vinegar and hoisin sauce. Bring the sauce to a quick boil. Add in the brown sugar and cornstarch. Mix thoroughly. Add in the beef to the sauce and let cook for another 2 minutes. Add the green onions and cook for one more minute. Serve immediately with rice and garnish with more sliced green onions.