Classic Pot Roast

Why am I blogging about pot roast when everyone else is talking summer dishes? Two reasons.

One: Because, though it's nearly June, many parts of the country/world are still experiencing some cold days that call for traditional comfort food like this Classic Pot Roast.

When you make this satisfying one-pot meal for people, they are transported back to their childhoods when mothers and grandmothers cooked things many people now feel they haven't the time to cook themselves.

Although this recipe takes time, most of it is unattended. There are no tricky techniques, but you'll find that careful browning brings out the fullest flavor of these subtly seasoned simple ingredients.

Two: Another reason for posting this now is the recent social media kerfuffle about a popular food website that had stopped adding beef recipes to the site last year and were now formally announcing it, saying "our shift is solely about sustainability, about not giving airtime to one of the world’s worst climate offenders. We think of this decision as not anti-beef but rather pro-planet."

Well, I don't get involved in the politics of food—and I don't get self-righteous about my food choices or look down on anyone who doesn't feel the same—but I do give consideration to all that putting food on the table involves.

Knowing full well that this is a topic that won't win me any popularity contests—from those who for whatever reason aren't into organic, sustainable, etc, to those who are vegan—I'll repeat here something I wrote years ago:

Though I feel an organic, mostly plant-based diet is more healthful and earth-friendly, I occasionally indulge in a little carefully sourced grass-fed/grass-finished meat from ranches as close to local as possible that practice environmentally friendly agriculture methods and the ethical treatment of animals.

Yes, it is more expensive than conventional supermarket meat, but here are some ways I've found to better afford it:

• By cutting our meat consumption in half. Most Americans eat more meat than is good for them, so I figure eating the good stuff in smaller portions or less frequently is better for us anyway!
• I don't buy many "empty calorie" snacks and convenience foods, so more of the grocery budget can go toward whole ingredients.
• I try very hard not to waste food and have gradually gotten to where I actually waste very little now. And, out of respect for the animals, I make a point to never waste meat.

Anyway ... I'm not here to tell you how or what to eat. You do you, as the saying goes. I'm just here to tell you about what I eat, and how I make it, in case you want to make it too. And if you have me over for dinner, I'm not going to sneer or lecture if you serve me conventional supermarket beef or non-organic imported fruit. You're probably doing other "healthy" or "pro-planet" things that I'm not!

I'd love to get your thoughts on any of this or just about pot roast and comfort food in general. What is your favorite comfort food meal? Is it the same as the one when you were a child?

If you like it, please Pin it and share it!

Classic Pot Roast

(Serves 6 to 8)

1 3- to 4-pound (1.36 to 1.81 kg) boneless chuck roast
1 1/4 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1/2 teaspoon sugar
2 tablespoons (1 fluid ounce/30 ml) extra-virgin olive oil
1 large (12 ounces/340 grams) yellow onion, quartered and separated
1 cup (8 fluid ounces/237 ml) lower-sodium chicken broth
1/4 cup (2 fluid ounces/59 ml) water, wine, or broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste or ketchup

1 bay leaf
3/4 teaspoon marjoram
1 pound (16 ounces/454 grams) baby carrots (or 6 carrots, quartered)
6 medium unpeeled potatoes, quartered (or 8 small, halved)
(I used 16 tiny Yukon golds that averaged 2 ounces each)
4 stalks celery, cut in 2-inch diagonal pieces
Optional: Turnips, rutabagas, parsnips in place of some of the potatoes
(I used a 12-ounce rutabaga*, cut into 8 equal pieces)

* Rutabagas are called swedes in England and neeps, I'm told, in Scotland.

1 Heat 5.5-quart (or larger) Dutch oven; heat oil. Pat beef dry and coat beef with 3/4 teaspoon salt, 1/2 teaspoon coarsely ground black pepper, and 1/2 teaspoon sugar. Brown well on all sides in hot oil, taking about 15 to 25 minutes; transfer to plate. Preheat oven to 300F/150C/Gas2. Add the onion to the pan and cook until browned, about 15 minutes. Add broth, other liquid, Worcestershire sauce, tomato paste or ketchup, bay leaf, and marjoram; bring to a boil. Put the meat back in the pan.

2 Cover pan with foil and lid, and simmer in preheated oven for 2 hours.

3 Stir in 1/2 teaspoon each salt and pepper, and add vegetables. Cover as before and return to oven for 2 hours. Discard bay leaf. Remove meat and vegetables to serving platter; cover. Thicken the sauce with a little slurry of water and flour or by just reducing it (boiling it down) to your preferred thickness.

Note: Sometimes I make this several hours or a day ahead so that I can chill the sauce thoroughly until the fat rises to the top, remove most of the fat, and then thicken the sauce. The fat could be used in the baking of Yorkshire Pudding.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

Chicken and Dumplings - Instant Pot (or Not)

Chicken and Dumplings is a real comfort food classic! And if you’d like to make it on the stovetop rather than in the Instant Pot, go to my original Chicken and Dumplings post. 

Also, go to that post if you’d like to read about the great dumpling controversy—you know, fluffy versus flat, dropped versus rolled. As you can see, I make fluffy dumplings. 

And fluffy they are. Never stodgy (unpleasantly solid and heavy). Sometimes I use a tablespoon of apple cider vinegar in the milk, and sometimes not. Either way, they come out light, fluffy and delicious. 

Thing is, the Instant Pot is narrower in diameter than my Dutch oven, so there’s really only room for half the dumplings. If you’re serving it all at once (dinner for at least 6), you could transfer the finished stew to a wider pan that will hold all the dumplings. 

I’ve often used bone-in chicken breasts and thighs rather than cutting up a whole chicken, but for this Instant Pot version I went with a whole chicken and did not cut it up. 

You see, I’m still on my Streamlined Cooking kick and not cutting up the chicken and not browning the pieces was a huge timesaver. The chicken comes out fall-apart tender and easy to remove from the bones. 

I was prepared to have to remove a lot of fat from the broth, but there didn’t seem to be a lot of fat, so I just went with it. That was another timesaver.

I hope you’ll try it soon and let me know how you like it. And, tell me, which dumpling team are you on, fluffy or flat?

Chicken and Dumplings - Instant Pot

(Serves 6 to 8)

The Chicken Stew

1 whole organic free-range chicken (3.5 to 5 pounds/1.6 to 2.25 kg), giblets removed

1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1/2 teaspoon marjoram
1/2 teaspoon poultry seasoning
1 medium (about 12 ounces/340 grams) yellow onion, quartered and sliced (1 1/2 cups)
1 1/2 cups thinly diagonally sliced carrots (about 12 ounces/340 grams)
3 stalks (about 4 ounces/113 grams) celery, thinly diagonally sliced (1/2 cup)

2 cups (16 fluid ounces/473 ml) water

1/4 cup flour shaken with 1/2 cup water

2 tablespoons chopped flat-leaf parsley

The Dumplings

(Makes 18)

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour

1 tablespoon non-GMO baking powder
1 teaspoon salt
4 tablespoons (2 ounces/57 grams) unsalted butter, melted

1 cup (8 fluid ounces/237 ml) milk (1 tablespoon of which can be apple cider vinegar)

1 In 6-quart Instant Pot inner cooking pot, place the chicken (mine was an even 4 pounds); sprinkle with 3/4 teaspoon salt, 3/4 teaspoon pepper, marjoram and poultry seasoning. Top with onions, carrots and celery; pour in the water.

2 Put the lid in place and turn the steam valve to Sealing. Plug in the Instant Pot. Press the Pressure Cook key. Leave the indicator lights on High Pressure and Normal temperature, and change the cooking time to 25 minutes.

Note: It took about 25 minutes to come up to pressure and begin the cooking time.

3 When the "It's done" beep sounds and the indicator says "Off," set a kitchen timer for 25 minutes and allow the pressure to release naturally, then do a quick release by turning the steam valve to Venting. 

4 When the float valve drops down, carefully remove the lid. Transfer the chicken to a large plate or bowl and let cool for about 20 minutes. When it's cool enough to handle, use 2 forks to remove the skin and take the meat off the bones. Cut it into bite-size (about 1-inch) pieces.

5 Shake together flour and water until mixture is as smooth as possible; then pour it through a strainer into the stew. Taste and adjust seasoning, adding the additional 1/4 teaspoon each salt and pepper, if needed; press Saute and continue cooking, stirring occasionally, for 5 minutes to thicken. Stir in the chicken.

Note: You can stop right here if you want to and finish the dish tomorrow or the next day. See the Note at the end before proceeding.

6 While stew returns to a simmer, make dumplings. In medium bowl, whisk together flour, baking powder and salt. Drizzle melted butter over flour mixture, stirring with large fork. Stir in milk. Let stand for 5 minutes before scooping onto stew.

7 Stir in the parsley (and a cup of frozen peas, if you like). Spray a #40 scoop (about 1.5 tablespoons) or round measuring tablespoon with cooking spray. Drop level scoops or rounded tablespoons of dough onto simmering stew. Cover and simmer dumplings for 20 minutes, then test one to see if toothpick inserted into the center comes out clean. If not, cover and simmer an additional 5 minutes.

Note:  Only half the dumplings will fit in the Instant Pot. If you want to cook all the dumplings, you will need to transfer the stew to a wider pot, such as a 5.5-quart Dutch oven. And, if you are not an experienced dumpling maker, you will likely find it easier to do that anyway because cooking the dumplings is a bit tricky in the Instant Pot. You have to go back and forth between Saute and Slow Cook to keep the stew at a simmer. I did it one time, just to see if and how it could be done, and it worked. But I'll do the dumplings on the stovetop next time.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Guinness Beef Stew

Beef stew is the perfect wintertime comfort food meal. Well-browned organic grass-fed beef gives it a depth of flavor that requires nothing more than the simplest ingredients to make a soul-satisfying stew.

This Guinness Beef Stew is a departure from my usual beef stews made with red wine. Even if I were a total teetotaler, abstainer from alcohol, I would use it in my cooking. A lot of my recipes call for wine, spirits or beer.

Though the alcohol is burned off in the cooking, if you prefer not to use alcohol at all just use some lower sodium chicken broth instead. For those who have allergy/sensitivity concerns, Guinness does not contain wheat but is made with barley.

Of course, you can put potatoes in this, just like my Beef Stew, but I decided to skip the potatoes this time and serve it over Mashed Potatoes. And I ended up making Dumplings as well—one of our guests was in need of serious comfort. Triple comfort food!

And I went old-school and cooked this on the stovetop this fine wintry day, but you can easily adapt it to slow cooker, (Slow Cooker Beef Stew) or pressure cooker (Pressure Cooker/Instant Pot Beef Stew).

Are you into wintertime comfort food?

Guinness Beef Stew

(Serves 6 to 8)

3 tablespoons extra virgin olive oil, divided

3 pounds (1.36 kg) lean beef chuck, cut into 1.5-inch pieces
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper, divided
3 teaspoons Worcestershire sauce, optional
1 medium (about 12 ounces/340 grams) yellow onion, quartered and sliced
2 tablespoons (1 ounce/28 grams) unsalted butter

2 tablespoons unbleached all-purpose flour
1 1/2 cups (12 fluid ounces/355 ml) water
1/4 cup (2 fluid ounces/59 ml) organic ketchup

1 14.9-ounce can (14.9 fluid ounces/440 ml) Guinness stout

3/4 teaspoon thyme leaves

3/4 teaspoon marjoram

1/2 teaspoon celery seed

1 pound (16 ounces/454 grams) organic “baby” carrots, halved OR about 5 medium carrots (1 pound), peeled, cut into 1-inch slices

1 In 5.5-quart Dutch oven (I use a Le Creuset 5.5-quart enameled cast-iron French oven), heat 1 tablespoon extra virgin olive oil over medium-high heat. You will brown the beef in 3 batches.

2 Dry the beef cubes a batch at a time with paper towels, add to hot oil and brown very well in single layer, sprinkling with 1/4 teaspoon each salt and pepper and 1 teaspoon Worcestershire sauce. Transfer browned beef to large bowl. Repeat 2 times, adding remaining oil only as needed.

3 Add another teaspoon of olive oil if needed, and cook sliced onion, sprinkled with 1/4 teaspoon each salt and pepper, over medium heat for 10 minutes. Add to browned beef in bowl. (BTW, this is my favorite kitchen timer ever.) 

4 In 2-cup glass measure, measure the water and whisk in the ketchup. (I know, I know, but I promise it adds a certain something and doesn't taste at all ketchup-y). AND adding it to the measured water measures IT without dirtying another measuring cup! 

5 Over medium heat, heat butter and whisk in flour, cooking about 3 to 5 minutes. Whisk in the water/ketchup mixture. Simmer, stirring frequently, until thickened, scraping up the brown bits, deglazing the pan. Add browned beef and onions to Dutch oven.

6 Stir in the Guinness, thyme, marjoram, and celery seed. Bring to boil; reduce heat, cover and simmer 1 hour and 15 minutes. 

Note: And, since you have a while before you need to prepare the carrots, you can read my stew-related story, Life Lesson in a Flame-Colored Pot.

7 Stir in carrots, cover (lid slightly ajar) and simmer another 1 hour and 15 minutes, if making ahead (then reheat and simmer for 30 minutes before serving); or 1 hour and 45 minutes, if serving now. 

8 During last 10 minutes, thicken with a mixture of 1 tablespoon flour and 1/4 cup water; taste and adjust seasoning. Serve over mashed potatoes.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Pressure Cooker Beef Stew - Instant Pot

I know what you’re saying: “Beef stew? Didn’t she just post Beef Stew last month?” Yes, but that was Slow Cooker Beef Stew. This is Pressure Cooker Beef Stew. 

Beef Stew is the first thing I made when I finally succumbed to all the hype and got an Instant Pot. But I made Slow Cooker Beef Stew, using the Instant Pot in its slow cooker mode, which is really what I bought it for. It was fabulous!

Then I decided to try it out in pressure cooker mode. I wasn’t entirely happy with the result. I tried not browning the meat as an added timesaver, but browning adds flavor, so I added back that step the second time around. 

And I shortened the cooking time on this second batch. Went from 35 to 30 minutes, and next time I’ll try 25 minutes. I cut the beef into much larger chunks this time, as the typical size pieces all but disappeared that first time.

It’s always better to buy a 3-pound (or so) piece of chuck and trim and cut it up yourself, as I did this time and usually do. Packaged “stew meat” simply disappears in the pressure cooker. If you have a good sharp knife, you won’t have any problem. 

I’ve come up with two ways to cut down on grease splattering during the meat browning in Saute mode. The first way, shown in my Slow Cooker Beef Stew post is fine if the second way isn’t an option for you. The second way works with your range hood/extractor fan.

Protect your kitchen from grease spatters when you saute in your Instant Pot or other countertop appliance by setting the appliance on your stovetop to take advantage of your range hood/extractor fan.

This recipe serves six OR makes three meals-for-two, so I immediately divided it into three and popped one in the freezer for a future meal. We love having a stash of homemade freezer meals.

If you're new to Instant Pot cooking, you'll like the detailed instructions included in my recipe. If you haven't yet jumped on the Instant Pot bandwagon but are contemplating it …

My "verdict," so far, is: I don't think I really need a pressure cooker and will probably use my Instant Pot as a slow cooker most often. It's the only multi-cooker slow cooker I've found with a stainless steel cooking pot.

As I get more proficient with the Instant Pot pressure cooker, I’ll come back here and make updates to this post. And if you have any hot tips for new Instant Pot users, do let me know. 

Don't forget to Pin it and share it!

Pressure Cooker Beef Stew

(Serves 6)

2 tablespoons extra virgin olive oil, divided

2.75 pounds (1.25 kg) 2-inch cubes of well-trimmed lean beef chuck

1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
3 teaspoons Worcestershire sauce, divided
1 1/2 cups (12 fluid ounces/473 ml) chicken broth or water, divided

1 1/2 pounds (24 ounces/680 grams) Yukon Gold potatoes, cut into 1-inch pieces

4 medium carrots (12 ounces/340 grams), peeled, cut diagonally into 1-inch slices

3 stalks celery (6 ounces/170 grams), sliced diagonally into 1-inch pieces

1/2 large onion, coarsely chopped (6 ounces/170 grams—about 3/4 cup)
1 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
1 bay leaf
4 to 5 tablespoons (half a 6-ounce can) tomato paste

Slurry of 1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour and 1/2 cup (4 fluid ounces/118 ml) water

Garnish: 2 tablespoons chopped flat-leaf parsley and/or 1 cup of frozen peas

Note: Some Instant Pot and slow cooker users have told me they don’t bother to brown any meats, they just throw the meat in with all the other ingredients. But I’ve never been happy skipping that step, and I brown the 2.75 pounds of beef in three batches.

1 Plug in the Instant Pot. Select the Saute program. Leave the indicator on Normal temperature. When the word Hot appears on the display, add 1 tablespoon of oil to the stainless steel cooking pot of the Instant Pot. 

2 Put the flour on a dinner plate. Dry the beef cubes a batch at a time with paper towel and dredge lightly in the flour, add to hot oil and brown very well in single layer, sprinkling with 1/8 teaspoon each salt and pepper and 1 teaspoon Worcestershire sauce. Transfer browned beef to a bowl. Repeat twice, adding 1/2 tablespoon of oil each time.

3 Deglaze the cooking pot with 1/2 cup of the broth or water or drinkable dry red wine. Press the Cancel key. Add the beef back to the Instant Pot, along with all remaining ingredients except the slurry and garnish. 

4 Put the lid in place and turn the steam valve to Sealing. Attach the condensation cup to the back of the unit. Plug in the Instant Pot. Press the Pressure Cook key. Leave the indicator on High Pressure and change the cooking time to 25 minutes.

Note: It took 25 minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

5 Allow the pressure to release naturally until the float valve drops down. 

Note: This took 42 minutes. It can take 10 to 40 minutes or more, depending on the amount of food in the cooker.

6 When the float valve drops down, press Cancel (display will read OFF, indicating the cooker is in standby mode) and open the lid.

7 Shake together flour and water until mixture is smooth. Stir the smooth slurry into the stew, taste and adjust seasoning; press Saute and continue cooking, stirring occasionally, for 5 minutes to thicken. Remove bay leaf, and sprinkle on parsley or stir in frozen peas.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Slow Cooker Beef Stew

Slow Cooker Beef Stew was the first thing I wanted to make in my new Instant Pot. Yes, folks, I finally broke down and bought one. I didn’t have room for one more countertop appliance, but I needed to replace my slow cooker’s cooking pot. Here’s the story.

I love my slow cooker, the Cuisinart 6-quart multicooker slow cooker, but I damaged the nonstick surface of the cooking pot and so was going to have to order a replacement. Since I was interested in trying a pressure cooker, I thought I’d try the combination slow cooker pressure cooker Instant Pot with its uncoated stainless steel cooking pot.

This photo shows how I protect the wall and undercabinet lighting from grease spatters with a dish towel when sauteeing in a countertop appliance. Or I can set it on something on top of the stove and turn the range hood on.

This time I used packaged grass-fed stew meat, but I really prefer to buy a piece of chuck (about 2.75 pounds) and trim it and cut it up myself into larger pieces. 

I’ve written my recipe instructions for the cook who is new, as I am, to using the Instant Pot as a slow cooker. If they are not clear, do tell me so that I can clarify them. Anyone using a regular slow cooker (or the stovetop) can easily make adjustments. 

Then I’ll try out the Instant Pot in its main function as a pressure cooker. I’m brand new to pressure cookers, probably because my mother and grandmothers didn’t use them, so it’s going to be an adventure. Have you jumped on the Instant Pot bandwagon yet? I think I might be the last person on the planet to get one!

Update 01/17/19: Pressure Cooker/Instant Pot Beef Stew, Classic Stovetop Beef Stew.

Slow Cooker Beef Stew

(Serves 4 to 6)

2 tablespoons extra virgin olive oil
2 1/4 pounds (1.02 kg) lean beef chuck, cut into 1.5-inch pieces
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided

2 teaspoons Worcestershire sauce

1/2 cup (4 fluid ounces/118 ml) drinkable dry red wine or water

1/2 large onion, chopped (6 ounces/170 grams—about 3/4 cup)

1 1/2 pounds (24 ounces/680 grams) Yukon Gold potatoes, cut into 1-inch pieces

4 medium carrots (12 ounces/340 grams), peeled, cut diagonally into 1-inch slices

3 stalks celery (6 ounces/170 grams), sliced diagonally into 1-inch pieces

1 1/2 cups (12 fluid ounces/355 ml) chicken broth or water

4 to 5 tablespoons (half a 6-ounce can) tomato paste

1 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes

1 bay leaf

Slurry of 1/4 cup unbleached all-purpose flour and 1/2 cup water

Garnish: 2 tablespoons chopped flat-leaf parsley and/or 1 cup of frozen peas

1 Brown the beef in two or three batches. (I do three because I’m really into thorough browning.) Plug in the Instant Pot. Select the Saute program. Press the Saute key again to go from Normal temperature to More. When the word Hot appears on the display, add 1 tablespoon of oil to the stainless steel cooking pot of the Instant Pot. 

2 Dry the beef cubes a batch at a time with paper towels, add to hot oil and brown very well in single layer, sprinkling with 1/8 teaspoon each salt and pepper and 1 teaspoon Worcestershire sauce. Transfer browned beef to a bowl. Repeat. (And repeat again if you’re doing three batches.)

3 Deglaze the cooking pot with 1/2 cup wine or water. Press the Cancel key. Add the beef back to the Instant Pot, along with all remaining ingredients except the slurry and garnish. 

4 Put on the optional Instant Pot glass lid, or use the pressure cooking lid with the steam release handle turned to Venting. Select the Slow Cook program. Within 10 seconds, press Slow Cook to set temperature to Normal. Within 10 seconds, press “+ or –“ to set time to 6 hours.

Note: Instant Pot users have reported all kinds of timing differences in the slow cooker function, so you’ll just have to see about this!

5 After 6 hours (if your stew is done), shake together flour and water until mixture is smooth. Stir the smooth slurry into the stew, taste and adjust seasoning; press Saute and continue cooking, stirring occasionally, for 5 minutes to thicken. Remove bay leaf, and sprinkle on parsley or stir in frozen peas. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

Chili Verde - Chile Verde - Green Chili - Cerdo en Salsa Verde

With a title like that, can you tell I'm a little undecided on the proper name? Chili Verde? Chile Verde? They both have their proponents.

It had been decades since I'd made chili verde, then a couple months ago I helped with a big Mexican lunch for a group of volunteers. I made a big steam table pan of Mexican rice and a new friend brought chili verde, which I ended up serving, and the smell of it right there in front of me was making me drool!

It took a while for Gloria to get the recipe to me, so in the meantime I consulted my friend Julia (of the rice) who told me how her family makes it. And eventually I dug up my own recipe from decades ago. And what I've come up with here is a hodgepodge of all three.

Gloria's recipe didn't include green chiles, Julia's recipe did not include tomatillos, and my old recipe called for roasting fresh tomatillos and chiles and putting them in the blender.

Well, that was all well and good back in the day. But then Muir Glen began making organic crushed tomatillos in jars and I got addicted to the stuff. And would have used it in this recipe if they hadn't discontinued the product! Please join me in begging them to resume production!

Muir Glen, please please please bring back the organic crushed tomatillos in 23-ounce jars.

There's nothing on the market like it, so I decided to use a combination of fresh tomatillos and a tomatillo salsa. Of course, the tomatillo salsa, unlike the Muir Glen, contains lots of other stuff, too; so that changed everything.

Anyway ...

If you want to make this on the stove instead of in the slow cooker, I added a little note about that in the directions below. My friends' recipes were for stovetop versions, but I wanted to come up with a slow-cooker version for those days when I just don't want to have to keep an eye on it.

No, it isn't a typo; there is no added liquid in this recipe. I even drain the chiles. Plenty of liquid forms as it cooks, and the consistency ends up being perfect, with no need to add thickeners at the end.

Are you a chili verde fan? Do you make it with just chiles, just tomatillos, or both? Buen provecho! 



Slow-Cooker Chili Verde

(Makes 8 servings)

1/3 cup (1.67 ounces/47 grams) unbleached all-purpose flour
1 1/4 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper
4 pounds* pork shoulder, cut into 1- to 1 1/2-inch cubes
4 tablespoons extra virgin olive oil (or pork fat that you've trimmed off)
1 medium (about 12 ounces/340 grams) yellow onion, chopped
1 pound (16 ounces/454 grams - about 16) tomatillos, chopped**
1 16-ounce jar 505 Southwestern Hatch Valley tomatillo, garlic & lime green chile salsa (I wish it didn't have garlic)
1 7-ounce can diced mild green chiles, drained
1/4 teaspoon oregano
1/4 teaspoon cumin
Garnish: chopped cilantro

* Pork shoulder (also called pork butt) is very fatty, so 4 pounds trims down to anywhere from 3 pounds to 3 3/4 pounds. There's no need to trim off every bit of fat, but you will want to cut away the huge hunks.

** To get really specific, in case anyone wants to know, I cut the tomatillo in half vertically, then cut each half in half horizontally and thinly sliced it vertically.

1 In small bowl, whisk together flour, 1 teaspoon salt and the pepper. Spread cubed pork in a single layer on rimmed baking sheet (a 15x10-inch will do nicely) and sprinkle with the seasoned flour. Dredge the meat until lightly coated on all sides.

2 In 12-inch skillet, heat 1 tablespoon of the oil and brown a third of the pork. Add to slow cooker. Repeat twice with remaining pork. Brown it well, taking at least 10 minutes per batch.

3 Add remaining tablespoon of oil to skillet and cook the onion until soft, about 5 minutes. I cook the onion after the pork to deglaze the pan and not waste those delicious brown bits. Add about 2 tablespoons of water, if needed, to help along the deglazing. Add to slow cooker.

4 Add tomatillos. Sprinkle on the oregano and cumin. Add the green chile and tomatillo salsa and the chopped green chiles. Give it a bit of a stir.

Note: At this point, if I were cooking this on the stove instead of in the slow cooker, I'd add enough water (perhaps a little chicken broth as well) to cover the meat; bring to a boil; reduce heat and simmer, loosely covered, until tender, about 3 hours, stirring occasionally.

5 Put the lid on the slow cooker and set it for 8 hours on Low. Pull the lid off for just a moment at the 7-hour mark to taste and adjust seasoning.

6 Serve with (over or next to) Mexican rice, garnished with cilantro and maybe some sour cream and shredded cheese. And don't forget the warm flour tortillas. Or the refried beans.

Jean

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is the only way to go when it's hot. My Oven-Barbecued Pulled Pork recipe is wonderful, but it calls for running the oven for three hours or so, not something I want to do on a hot day! Or on a day I don't have time to monitor it.

Until recently, I had been without a slow cooker for many years, since the days of the tall round slow cookers that did not have a removable cooking pot. Remember those? You had to struggle to keep the cord dry when you washed it. Ridiculous. Anyway ...

Because of that, I never used it much and eventually donated it. So I never dreamed I'd be using my new slow cooker, Cuisinart MSC-600 Cook Central 3-in-1 Multicooker, this much! At least twice a week I use it to make soups, stews, desserts and now Slow Cooker Pulled Pork. 

Slow Cooker Pulled Pork

(Serves 10 to 12)

The Braised Pork

2 teaspoons organic canola oil
4 to 4 1/2 pounds boneless pork shoulder
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1 large onion, peeled and quartered
2 large carrots, peeled
2 large stalks celery
1/2 teaspoon marjoram
1/2 teaspoon thyme
3/4 cup dry red wine

The Sauce

(Makes about 1 1/3 cups)

1 cup ketchup
3 tablespoons dark brown sugar
3 tablespoons cider vinegar
4 teaspoons country Dijon mustard
4 teaspoons Worcestershire sauce
1/4 teaspoon (or to taste) cayenne

Note: Cook the pork shoulder one or two days before you need it. Besides saving work on the day you serve it, it allows you to easily remove the fat from the sauce.

1 Heat the cooking pot of the Multicooker set to Brown/Saute at 400 degrees. Trim away the large pieces of visible fat on the pork shoulder and cut it into 4 pieces. Season the pork with 1/2 teaspoon each salt and pepper. Add the oil to the pot and brown the pork on both sides. 

Note: If your slow cooker does not have this capability, brown the pork well in a large skillet on the stove.

2 Add the onion, carrot and celery to the pot. Sprinkle on remaining salt and pepper, marjoram and thyme. Add the wine. Cover and switch unit to Slow Cook on Low for 8 hours.

3 Transfer pork to large bowl. With two forks, shred pork, removing any large pieces of fat. Remove onion, carrots and celery (I always eat them because I hate to waste food, but I won't judge you if you don't!) and strain braising liquid into 1-quart glass measure. Put pulled pork back into the cooking pot (now turned off).

4 In small bowl, whisk together sauce ingredients. Stir sauce into the pulled pork. Or you can hold out 1/3 cup, if you like, and spoon a little on top of the pork in each sandwich.

5 If serving another day, refrigerate braising liquid until fat solidifies on top; remove the fat. If serving right away, skim liquid from top with a small ladle. You will probably have about 3 cups of defatted braising liquid. In small saucepan, boil liquid down to 2 cups. Stir 1 cup of it into the pulled pork; reserve the rest to add when reheating pulled pork.

6 Serve immediately on warm rolls or cover tightly and refrigerate until ready to reheat and serve. It's really extra special on my Homemade Buns!

Disclosure: Cuisinart provided the product mentioned above. I only work with brands I love, and all opinions are always my own. I will never recommend a product that I haven’t used myself and liked! This post contains Amazon affiliate links, which means I will receive a small commission (at no cost to you) on items purchased via these links. 

Classic Pot Roast - and Rocky Mountain Organic Meats Giveaway

Why am I blogging about pot roast when everyone else is talking turkey? Because my dad would not eat turkey more than once a year and other poultry, never; it had to be beef or pork for him every day. So I'm here with an alternative, you might say.

 

Besides, it's autumn, when we crave the comfort of hearty dishes like this comfort food classic. When you make this satisfying one-pot meal for people, they are transported back to their childhoods when mothers and grandmothers cooked things many people now feel they haven't the time to cook themselves.

 

Although this recipe takes time, most of it is unattended. There are no tricky techniques, but you'll find that careful browning brings out the fullest flavor of these subtly seasoned simple ingredients.

 

Though I feel an organic, mostly plant-based diet is more healthful and earth-friendly, I occasionally indulge in a little carefully sourced organic meat. Yes, it is more expensive than conventional supermarket meat, but here are some ways I've found to better afford it:

1. By cutting our meat consumption in half. Most Americans eat more meat than is good for them, so I figure eating the good stuff in smaller portions or less frequently is better for us anyway!
2. I don't buy many "empty calorie" snacks and convenience foods, so more of the grocery budget can go toward whole ingredients.
3. I try very hard not to waste food and have gradually gotten to where I actually waste very little now. After all, the higher prices for organic and grass-fed and all that has been a powerful motivator! 

All Rocky Mountain Organic Meats are 100% grass-fed, grass-finished and certified organic. No hormones, antibiotics, grain, GMO feed or irradiation. RMOM is dedicated to environmentally friendly agriculture practices and, most important to me, the ethical treatment of animals. There are no feedlots where deadly antibiotic-resistant bacteria thrive. The animals roam free and are treated humanely.

Details of the organic grass-fed beef chuck roast giveaway follow the recipe. 
  

Pot Roast

(Serves 6 to 8) 

1 3- to 4-pound boneless chuck roast
1 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil
2 medium onions, quartered and separated
1 1/4 cups lower-sodium chicken broth
1 tablespoon Worcestershire sauce

1 bay leaf

1/2 teaspoon marjoram

1 pound baby carrots (or 6 carrots, quartered)

6 medium unpeeled potatoes, quartered (or 8 small, halved)

(I used 16 tiny Yukon golds that averaged 2 ounces each)

4 stalks celery, cut in 2-inch diagonal pieces

Optional: Turnips, rutabagas, parsnips in place of some of the potatoes

(I used a 12-ounce rutabaga*, cut into 8 equal pieces)

* Rutabagas are called swedes in England and neeps, I'm told, in Scotland.

1 Heat 5.5-quart (or larger) Dutch oven; heat oil. Pat beef dry and coat beef with 3/4 teaspoon salt, 1/2 teaspoon coarsely ground black pepper and 1/2 teaspoon sugar. Brown well on all sides in hot oil, taking about 15 to 25 minutes; transfer to plate. Preheat oven to 300 degrees. Add the onions to the pan and cook until browned, about 15 minutes. Add broth, Worcestershire sauce, bay leaf, and marjoram; bring to a boil. Put the meat back in the pan. 

2 Cover pan with foil and lid, and simmer in preheated oven for 2 hours.
  

3 Stir in 1/4 teaspoon each salt and pepper, and add vegetables. Cover and return to oven for 2 hours. Discard bay leaf. Remove meat and vegetables to serving platter; cover. Thicken the sauce with a little slurry of water and flour or by just reducing it (boiling it down) to your preferred thickness.  

Photo courtesy of Rocky Mountain Organic Meats

Rocky Mountain Organic Meats Giveaway 

One winner will receive a 3- to 4-pound organic grass-fed beef chuck roast from Rocky Mountain Organic Meats. All continental US residents who leave a comment (one entry per person) on this post before 11:59 pm Eastern time Wednesday November 20 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday November 21. 

Note: Please include your email address in the body of your comment.

If I don't hear back from the winner of the random drawing by noon Eastern time Sunday November 23, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

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Disclosure: The product for this post and giveaway was provided by Rocky Mountain Organic Meats. Content of my reviews is never dictated by whether I bought a product or it was provided. I only work with brands I love and can recommend. All opinions shared are my own.