Beef

11K views · 7.8K reactions | The BEST Italian Meatballs. This recipe is a classic and makes the most perfect meatballs. Let me know if you’d like the full recipe and what your favorite balls are! - Ingredients - * 1 lb of ground pork * 1 lb of ground beef * ⅓ cup milk * ½ cup panko bread crumb * 2 eggs * 4 cloves garlic - grated * ¼ cup fresh basil and parsley - finely chopped * ¼ cup grated yellow onion * 1 cup parmesan cheese * 2 tbsp Worcestershire sauce * 1 tsp oregano * 1 tsp salt * 1 tsp pepper * ¼ tsp red pepper flakes #italianfood #meatballs #meatballrecipe #italiancuisine #italianrecipes | Michael McDowell

50K views · 7.7K reactions | 🍽️🥩Slow Cooker Pot Roast🥩🍽️ Type “RECIPE” and I’ll send a direct link to your inbox! #roast #beef #roastbeef #potroast #sundaydinner #dinner #easydinner #easyrecipes #easyrecipe #easymeals #beefitswhatsfordinner #protein #highprotein #sogood #dinnerideas #comfortfood https://www.dinnerin321.com/crockpot-roast-beef/ | Laura Ashley Johnson RDN CDE

7.3K views · 3.9K reactions | 🔥 This weird bread trick lets you enjoy your favorite carbs... without breaking ketosis! 🤯 Curious? Click the link in my bio to learn more 🤫 🥣 Homemade Barbacoa Recipe ✨ @kwinnhome brings the flavor with this tender, juicy barbacoa that's perfect for your next Chipotle-style bowl or taco night! Ingredients: 3 lbs beef chuck roast, cut into large chunks 3-4 chipotle peppers in adobo sauce 4 cloves garlic, minced 1 onion, chopped 1/4 cup lime juice 1/4 cup apple cider vinegar 3 tsp ground cumin 2 tsp dried oregano 1/2 tsp ground cloves 1 tsp salt 1 tsp black pepper 3 bay leaves 1/2 cup beef broth Instructions: 1️⃣ Add all ingredients except bay leaves and beef broth into a blender and blend until smooth. 2️⃣ Place the beef chunks in a crockpot, pour the blended sauce over the meat, and add bay leaves. 3️⃣ Pour in beef broth, cover, and cook on low for 8-10 hours or on high for 4-6 hours until the beef is tender and shreds easily. 4️⃣ Remove bay leaves, shred the beef with two forks, and mix back into the juices. Serve in tacos, burrito bowls, or over rice with all your favorite toppings! #Barbacoa #ChipotleBowl #CrockpotRecipes #DinnerIdeas #EasyRecipe #SlowCookerMeals #TacoNight #HomemadeMeals #Foodie #ComfortFood #MealPrep | The Mindful Roots Journey

129K views · 10K reactions | Carne Asada Marinade Ingredients - 3 Ibs flank steak or skirt - 1/2 cup olive oil - 1 tsp black pepper - 1 tsp oregano - 1 1/2 tbsp salt - 1 tsp cumin - 1/2 tbsp chili powder -1/2 tbsp garlic powder - 1/2 tbsp onion powder - Juice of 2 lemons - Juice of 2 oranges - Small bunch of cilantro - Half a white onion | FusionForks

1.8K views · 660 reactions | Mexican-inspired CHUCK ROAST If you’ve loved my previous chuck roast recipes, this one is even easier and tastier. It’s easy to prep in just 10 minutes, then cooks low and slow in the oven all in one pot. Its a perfect meal prep recipe since its so versatile, and its SO good. You only need 1 oven safe dish. Here is how to make it: Before we start, feel free to double or triple this recipe depending on your family and belly situation. 1. Preheat oven to 325F. 2. Start with 3lbs beef chuck roast and add it to an oven safe dish. You’ll want one with a lid, or cover it for the first portion. Add 1 thinly sliced yellow onion at the base. 3. Season both sides of beef with 3-4 generous pinches salt, pepper, 1 packet of taco seasoning. Rub well on all sides. 4. Pour in 17oz of beef broth, 2 chipotle adobo peppers (from the can), and 4-5 minced garlic cloves. 5. Cover, then place in the oven at 325F for 4 hours. If yours is more than 3lb aim for about an hour per pound + 1 hour. So if its 2 lbs go for 3 hours, or in this case 3 Ibs, go for 4. 6. After 4hrs, remove the chuck roast from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 400F for 30-40 mins. Shred again when you remove from the oven. 7. Devour as is with the sauce, some avocado, fresh cilantro, or whatever toppings you want. I served these inside lowcarb tortillas with mashed guac, fresh chopped cilantro, cheese, and topped with hot sauce. ENJOY. : 🎥 Credit: @shredhappens :Follow @foodstagramafrica for daily dose of irrestible recipes 🤤 Our website is coming soon with all the recipes you’re looking for. Subscribe to our newsletter to stay updated! Link in bio 💬: Comment with your take on the recipe, would you be trying this? 🏷️: Tag a foodie friend who you would love to try this with! 🤩 #foodstagramafrica | FoodstagramAfrica

121K views · 2.9K reactions | Don’t know what to make for dinner today???? Let me share with you my favorite MEXICAN STYLE shredded beef recipe, now let me tell you this is the best... | By Cooking Con Claudia | I'm going to share with you how to make the most delicious Mexican style shredded beef. Alright guys, I'm going to begin by using my pressure cooker. So today we're going to be adding five roma tomatoes, one whole onion, two chili poblanos, and two Anaheim peppers or bell peppers. Everything just chop it into small pieces. Today we're going to add six minced garlic cloves. 7 teaspoons of chicken bouillon. One cup of water. Three pounds of chuck roast. Okay we're going to season with one tablespoon of black pepper and salt. We're going to cloves Pressure cook on high for 1 hour. Okay so after one hour we're going to release all of this steam from a pressure cooker. Okay and once it's all been released we're going to open it. And let me tell you that smells delicious. And now we're just going to remove our meat. So now we're just going to get one cup of the broth and the vegetables. Going to be blending it. Okay so once we have that we're going to reserve it. Okay so now we're just going to remove all of the vegetables because we're going to be adding it back to our meat. Okay so once we have that set it to the side and now we can get ready to shred our meat. Okay once we have shredded our meat. Now we can get ready to put it all together. Okay to our pan over high heat we're going to heat up a little bit of oil. Once it's nice and hot we're going to throw in our meat. Okay so now we're just going to cook our meat for about 3 minutes. Okay and after three minutes we're going to add our vegetables along with our mixture. To mix it all together. And we're just going to give it about three more minutes. Okay, so under 3 minutes, we have our delicious shredded beef ready. So, here you can taste it for salt and see if you need to adjust it but for me, this is always perfect. So, now, we can get ready to serve and just like that, we can now get ready to enjoy.

3.9M views · 17K reactions | Super Easy Irresistible BBQ Shredded Beef | We are big BBQ lovers, and today I’m excited to share my husband’s recipe for his incredibly delicious BBQ shredded beef. Even my picky eater asks for... | By Cooking Con Claudia | Facebook

593K views · 18K reactions | Let me share with you how to make the classic CALDILLO DE CHILE VERDE or AKA Chili Verde & Potato Stew this is a meal that my whole family loves and they... | By Cooking Con Claudia | Facebook

77K reactions · 2K shares | My First Video of the year!!✨Birria Tacos 🌮 Yes Please!! You can always modify the recipe to your liking!! Birria Recipe 5lbs pounds of chuck roast @heb 6 whole garlic Half a onion 6 Guajillo 3 pasilla 1 cinnamon stick 4 chipotles pepper the one in the can 2 ancho 3 bay leaves 6 cups water 1 tablespoon of onion powder 1 tablespoon. Garlic powder. 1 tablespoon of paprika 1 tablespoon of salt add more salt if needed 2tablespoons oregano 1 tablespoon pepper 1 tablespoons beef, flavored bouillon 1 tablespoon of chili powder I used Monterey Jack cheese and tortillas. I use our. @guerrerotortillas Notes: Step 1 Fry the chuck roast on both sides with salt and pepper just to get a brown Step 2 fry your dry tree list on a pan with your onion and garlic for three minutes then add 2 cups let it simmer for five minutes once the chills are soft. Step 3 add everything to the blender with the remaining one cup of water from your pan add all your spices for five minutes. Step 4 add your sauce to a pan add your meat to it with the 2 tablespoons of oregano and three bay leaves half of onion. Step 5 cover let it cook on low for 3 to 4 hours just depending on your. Step 6 once done get a spoon remove the grease that is on top. That is what you’re going to dip your tortillas in. Step 7 shred your meat Step 8 dip, your tortillas, lightly, and grease added to your pan add your cheese to the tortillas and meat let it cook one minute then flip. Step add your toppings of choice cilantro onion, lemon, and your salsa. Enjoy!! #tacos #birra #recipe #easy #cooking #asmrsounds #mexicanfood #food #asmr #reelsinstagram #momof5 #texasgirl #explore #explorepage #reels #receitas #birriatacos #happynewyear | MirandaM//Mom/Cooking

Mexican Recipes To Learn & Share | Mexican Shredded Beef | Facebook

Grandma's Coffee Cake | PRINT the recipe: https://www.wyseguide.com/grandmas-coffee-cake/ My grandma loving made this coffee cake for anyone who visited her. With cinnamon... | By Wyse Guide | Well, hello. I love those wonderful mornings where you can have something delicious ready to go like a coffee cake and coffee cake, let's be honest, it's pretty much a cake that masquerades is something we have for breakfast. It's a great excuse to have and my grandma always made an amazing Bundt Coffee Cake. The one caveat of was, it was from the nineties. You know those recipes from the 90s that used boxed mixes so it had a box yellow cake mix in it and while it was delicious, everyone loves it. It's like the go-to coffee cake. Especially for the kids in our lives. I've decided to slightly update it and give it more of a homemade but same taste, same nostalgia, really same ease because a box cakes mix goes with things that usually have in your pantry that are ready to go and that's the best part and I know grandma would have loved this just as much. So, we're going to start with our dry ingredients. We're going to put them right in here. Now, this is kind of a reverse method for doing a cake and it's how I like to do a lot of my cakes because I think it makes a more moist cake a more delicious cake. So, it's pretty much a simple yellow cake to start with. We're going to start with two cups of flour and we're going to put that, you know how I like to do my flour. We like to scoop it with a scoop because that kind of self sifts it and it helps us not pack in too much flour. So, as we do it, we're just kind of lightly doing the flour and then, just leveling it off the top and putting it right into our mixer. After the flour, since I like to just keep all-purpose on hand, I'm going to add some cornstarch. So, what cornstarch does is it makes pretty much all-purpose flour into like a cake flour. It lightens it. So, flour have different protein rates and that's what makes them cake flour, bread flour, all those different things and so if you put in some of this cornstarch with the all purpose, it lightens the overall flour and makes it just a better, lighter, kind of cake-like texture. That's what you want. Next, we're going to put in, that was a/ 4 cup of cornstarch and now, we're going to put in one and a half cups of sugar. So, this is really simple as you can tell. It's kind of the ingredients you're just going to have around and that's what I love about it. So, to finish off our dry ingredients because this isn't quite all of them. We need some little bit more oms. We need some leaveoning. So that's going to come in the form of baking powder. Baking powder in general. We're going to do two and a half teaspoons. We all know what baking powder does. It really helps lighten, aerate, and actually just kind of rise the cake and that's what we want. So we're going to put in two and a half teaspoons and we're going to put in just a half a teaspoon of salt. Just kind of balance out all the flavors. It really helps magnify the flavors. We're going to put that right in there and we're just going to mix this on low. We want to incorporate it. We want to get it all together and while that's mixing, this is the reverse creamy method I'm talking about. We're going to add in one stick, eight tablespoons of unsalted butter. I've let it sit out somewhat at room temperature and we're just going to put them in tablespoon by tablespoon and let them kind of work in like we would a pastry. It's going to get crumbly, kind of dry looking, kind of maybe like a coarse sandy texture and then we'll be done. So, you can see the butter is really starting to break down. It's about the size of small kind of large peas or smaller and while that's still kind of finishing up, I'm going to add in some oil. So, what vegetable oil does and you know this if you have ever had it is just a half a cup here. It really keeps the moistness of a cake. So, when you have a boxed recipe whether it's a brownie, whether it's a cake, there's always almost oil in it because that oil, well, it doesn't have a lot of flavor. It has a awesome ability to really hold in the moisture and always make it just deliciously moist and that's what you want. So, I'm going to just work that oil now into the flour and what that's doing is just making sure the flour is evenly coating all the fats in here and that's really what you want. You can see it gets a little clumpy. It maybe looks a little scary if you haven't done a cake like this but that's exactly what we want. So, we have the fats in there and so now, we need to worry about all the liquid ingredients and the things that make a cake a cake. So, to start, we're going to talk about eggs. So, this is a yellow cake. So, we're going to go heavy for one on eggs but then, we're also going to make sure to do some just egg yolks, going to do three whole eggs, whole eggs with the yolk and everything and I always use large eggs. I don't buy jumbo. I don't buy extra large. I don't buy medium. I buy just large and to me, that's the easiest way to remember but every recipe and then, see once in a while, you get a little bit of that shell in there. Now, guys, okay, this is what I heard once and it does kind of work. Shell sticks to shell best. So, there we go. If you put in a little piece of the shell, you get the shell out that fell in better. So, I'm going to separate my eggs. I just have a little bowl here so I can save my whites because you can always think of something to do with the whites and even if it's just making a meringue for no reason. You can do it. Now, some people love to use the two shells go back and forth. It looks cleaner. It looks better. I'm going to be honest. A lot of times, what do I like to do? I like to use my hand because your hand to me is an easy way to always know when you're cupping that egg yolk and just kind of watching it and knowing where it's going and making sure you really separate that white out. You do you. You do what works for you but to me, that's what can work best but there we have two yolks. So, the two extra yolks, one, they're going to add a richness. Obviously, they add some fat. They add some great color too. So, this is a yellow cake and you really want that in there. We're going to just kind of break all these up just so they kind of incorporate into the cake better. I always think it's easier if you can kind of beat them up separately like this. Get them going and see how they're just kind of already homogenized a little bit better. You can just see them and see that they're all one liquid. So, we have our eggs in there and now, we're going to add one cup of milk. Now, I always use whole milk. If I'm baking, if I'm cooking, you don't have to but the thing is it has more flavor. Fat is a carrier. So, if you can use whole milk, that actually carries more flavor not only with the milk but everything else too. So, we're mixing that all together. We're going to add some flavoring more, some vanilla. We're going to add, bare with me here. Two teaspoons of vanilla. Now, vanilla to me is one of those you can't over add vanilla I mean like don't dump the bottle in but let's be honest good vanilla it adds an amazing ability to just have the best tasting cake so if you have good vanilla in there it's going to make a great cake so we have that mix together and then we have one/ 2 cup of sour cream so sour cream we know it adds a richness it adds that wonderful just beautiful to a cake and that's what it's going to do here so we're going to kind of just alternately add these two things with the mixture going on low about half of the mixture with the milk. You can see how that's kind of starting to take those crumbles away. Really kind of work in with all that dry ingredients. Then, I'm going to take all of the sour cream. We're just going to put it right in there. We're going to scrape out the bowl. I don't like to waste it. That's good sour cream and it's going to really give a moistness to the cake. It's really going to help flavor it, kind of offset some of like the other flavors with a little bit of that tang and then, we're going to add our final amount of the milk and the eggs. So, we've all in there. We're going to let that work together, let it come together as one, clean up, and then we're going to have a cake going in the oven here. So, this is all mixed up ready to go and you see just a few little pieces yet. They're not really lumps. They're little tiny pieces of butter and that's what I love because as this actually bakes, those little pieces are going to melt and create these wonderful little pockets of the perfect textured cake and that's what you want. Come clean off the beater. You don't usually see this on TV because it's a messy thing but it's also to me important to know that you clean off the beater. You don't just take it out and leave all that stuff on it. So, I have that ready to go. Now, we have our nuts. So, this takes to me, you need nuts in it and what I did was I took a cup of pecans. I toasted them in the oven for about ten, 12 minutes until they were like nice and fragrant and you know how you know when they're toasted, you taste them. If they taste delicious and have that good toasted flavor and you know they're ready. Now if you don't like pecans, you could use a walnut. I think pecans to me are just that iconic coffee cake one. Now grandma didn't always put nuts in it because a lot of either grandkids or great grand kids didn't always like nuts. I think it's just like they need to learn to like them unless there's an allergy then leave them out but otherwise they're good. So, what we have here is a really well-greased bunk pan. This is preferab pan. So, you know it's one of those more vintage recipes. Now, I use the baking spray that has flour in it because if you coat it with butter and then flour it, sometimes that flour leaves a coating on the outside of the cake and to me with the crumb on this cake, I just don't like that. So, before we kind of start pointing in, we have a half a cup of sugar here and we're going to put in a good amount of cinnamon. I mean, a tablespoon. Yeah, I said a good amount and what this is going to do is kind of create that like underlying flavor inside of that cake. So, we're kind of just going to mix those up. Look at that. Mix them together. So, obviously cinnamon sugar like that's just like there's no problem with that whether it's on toast, whether we use it in a coffee cake, it just screams breakfast. Why? I don't know because we're used to having sugar at breakfast. So, we should just have it sparingly but it really is that good. So, we have that mixed together. We're going to put in about three quarters and I'm just going to eyeball that of our butter right inside from bump pan and see what I do I turn the bump pan instead of trying to take my actual mixer bowl around which you'll then going to spill it if you just turn your bump pan you don't it's much better I think we should just all like get used to that so that's pretty much you know three quarter at least of the butter I'm going to put that right there and then what we're going to do is we're going to take this wonderful topping we're going to kind of just layer it right in here so as I'm layering it see how it is just kind of not looking great and you're thinking what's that going to do but what we're going to do is layer it all in here all of it and except for about two tablespoons. We're going to put in about all but maybe a quarter cup of the nuts. We're just going to sprinkle those in two right into that center and we'll leave like I said just a quarter cup and those we're going to use more at the end because anything delicious needs a garnish I think so we're going to keep a few of those nuts more just to add as like a toastiness on top when it's done and then we're going to put in the rest of the butter so this is kind of a layering effect it's nothing scientific but what this does when there's a small amount I think you can go around easier but when there's a large amount you just can't so what we're doing is if we just leave all that like strucly kind of topping right it tends to want to sink and then it goes all the way to the bottom and then it sometimes can either want to stick depending on the type of bump pan you're using so instead what I do is once I kind of scrape all this out and you can see I mean all of it I let you see all the nitty gritty and we're getting it all right in there and don't feel bad that it's not like covering all that streusel topping that actually does not matter because what we're going to do is we have all of it right there we're going to take either a knife or like the back of my tablespoon here and I'm just going to make figure eight and what that is do is kind of just slightly mix that streusel topping with the actual cake batter but not so much that it becomes one it's still going to give you kind of these ribbons and like swirls and while it looks ugly on top we're going to add in the rest up here so you kind of get this multi layer thing We're going to just swirl, swirl. Look at that. I know when you swirl before you bake, it looks really ugly and you think what is this actually doing but what it is doing is just cutting through the cake and giving you just enough swirl action to make it good. So, we're kind of just going around. To me, this already just smells good and looks good. This is it. Imma put it in the oven. We're going to bake it at 350 degrees. In about 45 minutes to an hour, we're going to have a cake. It's going to have to cool because we're going to put a glaze on it but then after that, we're all going to be quite happy. The cake is cooled and look how beautiful it comes out. That's why you want to spray it well and make sure you know what you're doing and you can see it kind of has this marbling effect where you get bits of that sugary, cinnamony, toppingy, kind of just like marble throughout and that's what you want. I just think it makes it much more fun. So, a little quick glaze. Nothing magical here but we have a cup of powdered sugar, powdered sugar is kind of sometimes a hard thing to say and I sifted it 'cuz when lumps, especially when you're going to make a glaze, if you don't sift it, you'll get those little pieces in there, you'll see 'em, noone wants that. So, I'm going to add little bit of cinnamon. I'm going to add about a half a teaspoon just because I want, you know, since there's cinnamon inside of it, I want that to be kind of a component here too. Then, I'm going to add a teaspoon of vanilla. So, this is adding some liquid. We don't need to add then as much liquid otherwise. We add one to 2 tablespoons. It kind of depends to get the right consistency of milk and again, I'm just using my whole milk. So, we're putting that on there. We're going to take a whisk and we just gently start whisking it which this is where with I say one to two tablespoons of milk because Sometimes, you know what? Humidity can make a difference time of year you're making this, climate you live in. So, sometimes just makes a difference on how much you actually need. So, as I'm, look at that. Regina glaze pretty quickly but you can see, it's probably not quite a nice pouring consistency yet. It's kind of more of like a royal icing. So, we're going to add a little bit more and that's why you just do little amounts of that extra milk 'cuz we don't want it so thin that it just kind of goes to nothing. You want to be a consistency where you can kind of pour it on top and it drizzles down the side. So, I like it just thick enough. Look at that. That's perfect. What I'm going to do, I have this on a rack and I have a piece of parchment here that I actually used when I sifted my poucher. I just like to do it on a parchment and then, it will kind of catch all the drips. We think of, we have to think of saving ourselves the extra work. So, then, we'll just take this. I'll kind of just go around and we're going to kind of just try to get it in those crevices and you kind of just let it do its thing. So, obviously, it's going to drip off of it some. You kind of, if you want to, just put it up here at the top and then, let it kind of just drizzle down as it wants to and hello, we are building the lily. Is this needed? No, but does it kind of finish it off? Yeah, it's just kind of that extra component. I mean, we're not going to say this is going to get you like all the nutrition you need for a day but it sure does get you excited to wake up in the morning and have this ready to go Now, I saved a few of those chopped nuts and what we're going to do with them is while the glaze is kind of soft because it will harden slightly since it has that powered sugar and it kind of gets a little bit of a crust on it. So, while it's soft like this, I just like to take some of those nuts. Just kind of, look at that. Oh, that is, that is picture perfect right there. Now, what my grandma would do, she wouldn't do the glaze honestly. That was more of a me thing but what she would do once she made this cake 'cuz she made it for anyone when someone come over like if she knew you were going to have company she said hey do you want a coffee cake I think that's like the ultimate test of love and what she would always do is get out her cake carrier and she would take you the cake the coffee cake in this she put a little piece of wax paper on the bottom open it up so I still think this thing is just magical all the years of love that was on this and then she'd bring you out your cake and it would be sitting there so when you saw this on the counter you knew you knew it was going to be something good you can let it sit now if you'd want to but I'm just going to go ahead I'm just going to slice right through it. This is what I love about this cake. It's kind of just like a no-brainer cake. It's always good. It's kind of just always one of those simple ones that you know what? It doesn't take any fussing. No fussing and look at that. You get the beautiful, streusly, nutty. Oh, that looks good. I have my plate here. Let's put it on there. I don't know. It's still slightly warm but not too much. Not too much, just slightly. Look how that texture tight and nice and just like pillowy almost. Hi, and grandma would love it. One, all homemade. No box needed. Just as simple and quick really because it's ingredients you're going to have. It is soft, melt in your mouth but it's structured enough that it holds and gives you that nice kind of marbly streusly layer throughout there which I love is kind of just a light cake. What I love about this coffee cake is some kids that are, let's just say a little picky like my niece. Carson, you know I'm talking to you. She can picky but guess what? She loves this coffee cake 'cuz it's just like a simple, kind of no-frills coffee cake that anyone will love. What do I hope you do with this? I hope you try it. I hope you make this. Have some people over whether it's for brunch, for breakfast, or dessert. Let's be honest and just enjoy it. That's what my grandma would want. I think that's what you want too. So, share this video around because when you share this, it helps me so much but it helps everyone else see that this stuff is easy. It's doable. If I can do it, you all can do it and the world will be a more delicious place. Check my website, Wise Guy. com for this recipe, all of my recipes. They're on there and they can be printed until and enjoy something delicious.

857K views · 1.1K comments | Classic Pot Roast | PRINT the recipe: https://www.wyseguide.com/classic-pot-roast/ This classic pot roast is a staple that you will come back to time and again. They're... | By Wyse Guide | Well, hello. I think it is time you make the perfect Sunday pot roast and that's what this is. It's my mom's. It's my grandma's. It's simple and it's what you want. It is what we would come home to all times after church and have a pot roast in the oven. It has a beautiful chuck roast which is the cut you want to use. It has potatoes. It has carrots that are homegrown in the garden made I add and it has a quick little kind of base flavor that we add and that's what we're going to get started with. So, I have some butter melting in my Dutch oven that I'm going to put the whole thing into and I have some celery here and some onion and I'm going to put a little bit of carrots. So, this is really that beginning of just a good layer of flavor and that's what we want and so what I'm doing is chopping this up pretty finely. You can see my celery and my onion are very fine because we're going to cook 'em in the butter and we want them to really just kind of melt in to the underlying flavor components that we're putting underneath this whole roast. This is kind of the base flavors that really you don't notice when it's all done other than everything just has really good flavor and that's what you're going to notice so we're not going to do an over abundance but what we are doing is making sure to take a little bit more time when we're chopping as you can see to make a nice kind of fine dice now I am using my homegrown carrots now I scrub them I grow them organically and no I don't peel them because I think that's a waste of good carrots once they're cooked you don't even know it I just make sure that they're clean and they're ready to go they stay in the fridge for a long time so I'm always using them up usually this time of year and I love them so we have all that chopped up and this is going to be our really are big kind of impact in the beginning. So, this is the most work this takes is actually taking these vegetables and cooking them here in the butter. This is like the beginning of the work and then, that's all there is 'cuz once you get this going, it's kind of just layering everything else on top. So, I'm putting those in there. I'm going to add a little bit here just to make sure I can stir 'em in, get them kind of all sauteing. We don't want to add too much color but we do really want to cook them down and soften them before we do a lot of other work. So, I'm going to let these and we'll go to the meat. While those vegetables are really cooking down and just kind of slowly sauteing, we want to make sure we talk about the meat here. So, we're using a chuck cut which is a shoulder cut of the beef which means it has a lot of good marbling. It has a lot of good flavor and it's a great one for a slow, long roast which is what we're going to do. That's going to really break it down and get it tender and just melt in your mouth which is what a pot roast should be. So, we're going to make sure to add a good amount of salt and that's because meat needs salt. That's what actually flavors the meat. This is your one chance to make sure you get that on there and I'm using kosher salt which is a little bit bigger, you know, gravy manuals so that's why you see an amount that looks a little bit more than some. Now, you know, it looks fancy. The reason people go up high when you salt something is because you get it a little bit more even as you're going. Now, I'm using one hand you can see to touch the raw meat and one hand is for the salt. So, I'm making sure to get in all the crevices and I like to do this a few minutes before I'm going to put it in the pan so it can get a little tacky and actually start absorbing and this is why we didn't put a lot of salt in the vegetables because it's going to come from the meat as we're actually roasting it. So, I'm washing my hands in soapy water. I'm going to finish by just putting a little bit more pepper on this side that I didn't get and then, we're going to talk over here about these vegetables that are really kind of sweating down. They're just beginning to get a little bit of color on them which you can see here and now, what I want to do, they really pick up the color of the butter which is what I love. The butter has a ton of flavor and now, what I want to do is add some tomato paste. So, tomato paste, anytime we use it in a recipe like this, what it adds is a depth of flavor. It adds kind of that intense underlying, almost sweetness that really kind of caramelized and picks up a lot of the good flavor so we're going to work that into the bottom here and we're going to let that kind of cook and coat the bottom of this Dutch oven and that means it's really going to cook off the tomato raw flavor and give it a deeper depth of flavor so I'm going to let this go a couple minutes here until it gets a nice fond on the bottom So, if you come in here and you're not used to what a fond is, it is just what sticks to the bottom of the pan. So, see that nice browning that's occurring. That's the fond and that's flavor that you're getting from that tomato paste and these vegetables. So, we can tell now that it's really kind of coating the bottom which is what I want and now, we can add in our components to begin this pot roast. So, it's going to start with some beef broth. We're just going to make sure we stir it up and get it all in there. So, beef broth is going to really condense in flavor and help add a richness. It's kind of going to create just a sort of sauce underneath and then, a little bit of red wine. Now, you could leave the red wine out if you're not a wine drinker. I don't think it adds a huge wine flavor but what again, it does add is a great like layer of flavor that really kind of compliments the beef and brings out so many of these other flavors and then to me, the one kind of secret component that we all have in our cabinet some Worcestershire sauce. It adds, you know, it has on its own such a great complex flavor and it has a great salty, funky taste that balances all these other strong flavors out already. The smell is amazing and it's because all these are going to be working together. So, we're going to add in our beef. We have it ready. We're adding it right in here to this nice liquid and how I'm going to start by doing this is nestling it right in there and now, you're going to say, wait, pot roast to me you have carrots and potatoes with it. Yeah, we're going to but I don't want them to overcook. I don't want them to get mushy and gross. So, we're going to start by just cooking our partless for a while. Getting it going. Then, we'll add in the carrots and potatoes. So, it all comes out the perfect, tender, finished product that you want. After this has been cooking a while, it takes about an hour per pound to roast. In the last hour, I like to spin the vegetables. I don't like them to overcook and get too done 'cuz that to me is gross but look at this beautiful. I mean, this is what I love. Look at how this roast is just really It's roasting obviously but it's also just cooking those wonderful juices with those vegetables we put in there. Now, I do like to reserve just a little bit of the sauce underneath and you're going to see why. It kind of helps us a little later. We're going to thicken it just slightly and so it's just saving a little bit of that. Helps make a slurry. So, what I'm going to do now is add in. I have all my carrots chopped up. So, I have some, it's colored carrots because it's what I have left over from the garden. So, I have some amarillo. I have just some traditional, again, with the orange and I love to put them all around. Cooked carrots were one of my mom's favorite things, still are and they're one of my favorite things because of that and then I love to use these small potatoes if I can find them. They cook kind of quickly which is nice but they also are just a nice way to serve. They're kind of already portioned out which is nice. You don't have to chop 'em up. You just have to clean 'em. Does this not look good? It to me just looks like that perfect way. Look at that. I mean, what a beautiful meal. Whether you're coming home on a Sunday to it, whether you're coming home on a Saturday evening to it. Whenever you're doing it, it's that perfect meal. So, I'm going to cover this back up. I'm going to put it back in the oven. Gonna kind of let it roasting now and then we're going to have a beautiful roast to enjoy together. In the last like 30 minutes, I took off the lid just so it could kind of condense a little bit but look at the beauty here. Like, it's just beautiful. You got that roast in the middle. So, what we're going to do is we want the sauce to thicken just ever so slightly. The meat got a little bit of a crust on it which I wanted. I'm going to take out all these vegetables and what we want to do is just ever so slightly like not majorly but just ever so gently thicken the sauce a little bit, not to make it gloppy but just to give it a little bit of body because the thing is the sauce Well, it's good. It has a ton of flavor in it. It doesn't have the best ability to actually be like a gravy or a sauce. So, we want to just make sure by taking all these vegetables. Look at, by the way, this beautiful meal that we are creating here. Whether you're having, I think Pot Roast was great about it is, it's an extremely humble rustic meal but does it not present beautifully and look like just the best meal to give friends to give family, loved ones because look at all of the just wholesome goodness. I'm taking some cornstarch and putting it in that reserved liquid or kind of juice and sauce we pulled out when we put the vegetables in cornstarch always needs to be stirred in and whisked into something that's cool, not hot because when it's hot, it can actually cause it to clump. So, this sauce is still hot but we're going to put it on the stove here. I'm just going to bring it back up to a simmer which will just take a matter of seconds here because it was already hot and what we're going to do is take this whisked slurry which is just cornstarch in a liquid when you put 'em together and we're going to take it over to this and as this comes up to a simmer and a boil which you can see look at how it's condensed somewhat and that's wonderful there's not a ton of liquid but there's enough to create kind of a nice sauce like gravy and it has so much flavor in it so as you can see it's starting to want to simmer and shimmer which means it's coming up to a boil so we're going to put this slurry right back in here and we're going to stir it around before it's at too hard of a boil and this is just going to give it a little bit of body but what cornstarch needs is to be fully activated it needs to all come back up to a simmer throughout so I'm going to stir this until it just begins simmer. It will thicken just gently and we're going to pull it off and we can eat. I pulled the gravy off because you can see I can draw a spoon through it and it keeps but falls back so it's not too thick it just has that nice kind of body and glistening ability look at just it's beautiful so I pull the roast out over here and it is to me it is just like melt in your mouth perfect the knife is hardly even needed look how beautiful that is I love how it just simply falls apart I let it sit for you know meat should always rest for whether it's 15 minutes, 20 minutes it's really best to redistribute those juices and help it retain its juice as you're done so we have the carrots we have the meat I mean, this is to me, this is honestly like the meal. If I'm going to name a meal growing up that mom loved and made a lot, it was pot roast because she loves cooked carrots. She loves a roast like this and it really is. It's just absolutely perfect. I love the end piece usually of a roast. I don't know why but just so I don't have to cut it on camera. I'm going to cut some for myself but it's easier to try and what I love is how, I don't know. This has the ability just to kind of, who isn't going to love this? Put some of that wonderful gravy on it and you're to go. Let's try some of the meat. Worcestershire how the meat is falling apart in my mouth like a fork will cut it carrot is one of my favorites too What I love, the sweetness of the carrots really comes through and they pick up those wonderful juices and the sauce and they're cooked perfectly. They're not overcooked. They're not mushy. Same with the potatoes. When you cut through, look at that. They retain some of that. Look at that beautiful potatoes. Creamy. But not mushy. Exactly what you want. This is to me the best. It's the best comforting meal you can have and it really does go together really quickly and it just takes time to slowly cook to really melt out those fats and really tenderize the meat in the oven. That's the best part. You get to smell it. You get to anticipate it, be excited. If you're having people over, make this. If you just want to have something for your family or yourself, make this. This is best for both components. It can work in an up kind of a elevated way and just a weeknight way. So, what do I help you do with this? I hope you have some pot roast 'cuz you need it and you deserve it. So, have a delicious meal. Share this recipe around because when you share these videos, it helps me immensely but it helps I won't see. This is doable. If I can do it, you can do it. We can all do it and enjoy some good food. So, check my website, Wise Guide. com. For tips for tricks for this recipe and all my other recipes, you can print them off. Until next time, have something delicious like this humble but perfectly pot roast. I'm going to just put this back on here 'cuz to me, you should serve it together and enjoy it.

Peppercorn Crusted Beef Tenderloin | PRINT the recipe: https://www.wyseguide.com/peppercorn-crusted-beef-tenderloin/ Christmas meals call for something special. Enter my beef tenderloin... | By Wyse Guide | Well, merry Christmas. I love how at the holidays, we can have these delicious meals that we maybe don't have all times of the year. We put a little bit more effort into them. Maybe there's something that there's just special that we have once a year and for me, usually that is a beef tenderloin. It's the center piece of the meal and the reason it's a special occasion item is beef tenderloin is not a cheap cut of meat. What we have here is really a beautiful center-cut piece of beef tenderloin which is a whole bunch of filet mignons. So, if I would cut up I would have individual fillets so this can be a pricey cut but it's a great one to have for a special occasion when you just want to have something extra have something that is a little bit over the top that you don't usually get to enjoy it it's just kind of a gift in itself so what I have here is a beautiful piece of like I said center cut which means it hopefully will be even from one side to the other so if you don't have a center cut you may get down to kind of the tail end and it will start getting flat and narrow then it doesn't roast evenly and cook evenly if you do have one you would want to fold that under wrap it kind of with some you know twine that can go in the oven some butcher's twine and makes it somewhat even but just ask your butcher or the meat counter at the market you go to if they can give you a center cut now this like I said is multiple servings here is what we have quite a few so it can feed more than you think so it goes a little bit farther but it's so good on it's own that we just want to enhance the flavor and that's what all this is about so to start I like to make sure like I do a lot of my meats kind of to salt it and add the seasoning that's really going to help bring out the flavor of the cut itself so for that I'm going to do some do some salt here. That's kind of an important part of any meat and I'm going to make sure with that to put just a little bit, a little bit of baking soda. Now, baking soda is very odd. It's a weird ingredient but what it does is, it helps dry out the meat and it helps it brown really beautifully. So, just a little bit goes a long way but what we're going to do is mix that all together. So, it kind of becomes just a little bit of a salt rub. No flavorings here. Just the salt is going to help season and flavor and bring out the flavor itself of the meat. So, as you can see, the reason I like a beef tenderloin. It has a beautiful cut it. There's not a lot of fat. There's some ribbon throughout that give it the great kind of moisture that you need but it doesn't have like prime rib a lot of people like around the holidays and I, if you love it, go for it. It's not my favorite cut. Has a lot of fat in it. It can be a really messy one and it can be messy to work within the kitchen. This you can see is kind of like pork tenderloin would be. It's smaller. It's easier to work with and I think it's just more of a refined type of one to enjoy. Now, I want to make sure to use up all of my salt mixture and what you're seeing right way is it's making the meat itself kind of tacky which is what you want because it means it's going to start working so what the salt does is it pulls out the natural moisture that is in that meat it mixes with it and then goes back in and it seasons it and helps it retain its inherent moisture that's already in there. It's really all around better. So what I'm going to do is wash my hands and I'm going to put this in the fridge and it's going to sit for just a little bit and while it's doing that we're going to get a sauce ready because that's the best part. Before we get full on with the sauce, I'm going to get some garlic roasting in the oven. It's going to go along with the beef. Now, when I roast a whole head of garlic, I just like to go around the center, cut off all of those kind of heads and see how it exposes all the individual cloves. That's perfect. So, what I'm going to do is put it in the center from the foil. Put just a little bit of olive oil on just to kind of help it along. We're going to wrap it up. We have a little foil sachet and this is just going to be roasting in the oven. We're going to use that later and while it's roasting, we're going to get ready the sauce and I want it to reduce because I wanted to have an intense flavor with everything that we're adding in here. So, to start, we're going to have some red onion. Now, you could use shallot that would be probably more traditional but I kind of like the sweetness of red onion. To me, it's something I always have on hand. I don't always have shallots on hand like I would like. So, instead, I go for something that I do have on hand because that to me is going to be more easy to use and it still has that insane sweet, light flavor that does which I like. That's why we're not going for maybe a traditional onion here and more so something is just a little bit lighter. So, we're going to add that right in here as opposed to normally where we would saute onion, maybe sweat it down, get it soft. It's going to slowly cook with everything else we have going on. And in this, we can have some kind of intense flavors because beef on its own can be kind of strong flavor. So, if you're going to do something with it, you want it to kind of really be able to stand up to it. So, in here, what I'm going to do is I have some really good, really good beef broth or beef stock. I'm going to add that in here and that's going to cook down and give it kind of that intense beef flavors is what we want and then, we're going to add in some good red wine. Now, if you're not a red wine drinker, do not fret. Any red wine here is going to work and it's not the intensity of the alcohol itself we're going for but when it mixes with all these, it becomes this delicious, almost like sweet, balanced sauce and really works well. So, into that, I'm going to put a nice sprig of thyme, just nest right in there and a nice sprig of rosemary. Look at how beautiful that's going to be. We're going to add just a little bit of salt just to kind of balance everything out right there and we're going to put this on the stove. Now, I want this to come to a simmer and I'm going to keep it at a low simmer and what I want is it to reduce by half. So, it's going to take a while 'cuz I really want to kind of, it thickens it slightly but it really just intensifies everything. So, I'm going to let that go. It's going to be simmering. Eventually, we're going to get the beef out. We're going to sear it. We're going to roast it. So good. It. I took the beef out of the fridge. Let it come down a little bit to room temperature again. You can see it's still tacky. Has a little bit of moisture and that's exactly what you want and we're going to sear this off but before we do, I also pulled out the garlic and I just want to show you how you know when it's done. You pull it out, you open it up. See how it's getting browned and then you squeeze it. Look at those beautiful bits that come out. So, that's completely done too and we're letting it just cool off. So, what we're going to do is we're going to take this over now and sear it. I don't want to cook it all the way through. I have some oil over here that has a high smoke point. So, you can do an avocado oil, a grapeseed oil, any of those. You just don't want to do like an olive oil because it has a lower smoke point and we just want to nicely sear this off. So, I have my oil hot 'cuz you want to make sure it's hot to start with and see and we're going to let it sear on each side. So, you'll know it's done searing when it releases from the skillet itself. I'm going to let it sear, turn it by about four times, and we're going to pop it in the oven. So, this is all brown but right before we put it in the oven, I'm going to bring it over. It's going to cool off just slightly. Now, you can see from the edge. This is not done meat. This is not ready to eat. All we did was sear all the sides to get a nice kind of crust on them because that's not going to happen at the temperature that we're going to put it in the oven at. You do not want to overcook or dry out a beef tenderloin. That would just be sad for such a good cut of meat. So, you want to treat it really well and not just roast it and blast it in the oven but what we are going to do is I have some kind of coarse ground black pepper here. I'm going to take this garlic that we just look at that. Look at how we just spent time roasting it because then you get that beautiful roastedness. Now, what this does is makes it sweeter and so we're going to mix it kind of with this black pepper and make almost almost a paste. We already have the meat well salted. We don't need to salt it here but what we're doing here is kind of adding not really a crust but a nice kind of edge to the meat. This is going to compliment the beef really well. It's going to compliment the sauce we're going to do and so it has kind of garlic but it's not astringent sharp garlic it's a sweeter beautiful garlic so while this is kind of just cooling slightly I'm going to just try to rub some of this on the meat and you can see it's not perfect but that's not the point here we don't need it perfect we just need it to be on the meat if we would have put this on before we seared it what it would have done it would've just burned it would have burned in that hot oil and you wouldn't have wanted that it wouldn't have had a good flavor to it it would have burned the garlic too and that would have been kind of bitter so I'm going to just kind of rub this and coat this on then I'm going to put this in at a low temperature just 300 degrees we're going to slowly bring it up to temperature now disclaimer I am not here to tell you what you need to eat your beef out everyone has kind of a different beef excuse the pun with what temperature is right whether it's rare medium rare I am more on the medium rare to medium side and that's what I cook my beef too so I like some pink in the middle because the point is if you overcook it and get it completely gray throughout you're not going to have a good flavor getting dry. So, that's not up to me. Nope, not going to go there. So, what I'm going to do is I'm going to just finish putting this on. Make sure it's kind of even. You could let it cool off a little bit too but you see how we're just kind of lightly coating it in that garlic paste. You get some of the pieces of that black pepper on it and then, look at that. So, I'm going to wash my hands. We're going to put this in the oven. We're going to soon have a sauce to enjoy and guys, it is the holidays. I took it out of the oven when it got to the temperature I wanted which is more of a medium rare, medium, medium, rare somewhere in there but it finishes cooking outside the oven. So, you want to let it sit for at least 15 minutes so all those juices can redistribute. It can kind of rest and don't want to cut it right away. So, while that is just resting, just hanging out. I'm keeping this here because the skillet handles hot. I don't want to burn myself. I have just a little bit of water here. We're going to finish up the sauce. I'm going to take a little bit of cornstarch in that water. We're making a quick slurry because what we're going to do is just slightly just kind of nicely give a little bit of body to the sauce. It condensed and you're going to be able to see this if you come over here. It condensed and it really came down and it is now kind of a really reduced but we want to have a little bit of body to it and so that's what cornstarch can really do. It can really just help give a little bit of thickness and if we would just put in the dry cornstarch, it would clump up. You don't want that. What we want is once we add that flurry, we want this come back to a boil throughout. So, I'm just going to be stirring it it does and it's going to thicken just slightly. I'll pull it off. We're going to slice the roast. We're going to try it. It'll be delicious. The sauce thicken in a couple seconds so it's perfect and that's what I love is. It just needs a little bit of little bit of help at the end which goes a long way. I'm just going to pour it into something that we can serve it with. You can serve it right over it but it's just a beautiful red wine sauce that has so much flavor and you have that onion right in there. Look how beautiful that is. I think it really compliments. The meat has all those just smells amazing. Okay, we have that ready to go. Our beef has been resting and now you can serve it up however you want. Now, like I said, too many I don't give a big, huge amount with this. You get just a nice amount and so I'm going to taste it because I guess what you do, any of those reserved juices by the way, really good in the sauce itself, really good just to use. I'm going to cut off some of the ends here for myself. Look at that beauty. Get a little bit of the pink in the center. It's a little bit more brown around the edge but it is not overcooked. It is not just gray and drab which you do not want. It's I love how beautiful it looks. Now, meat is always hard to eat on camera. So, I'm going to cut it up for myself to make it a little bit easier. We're just going to slice it and this is the great part. You can now just go through and everyone's going to have a little slice of the meat. It's going to be delicious. You can take that sauce. Look at that. Beautiful. Delicious. Try it. It melts in your mouth. It really does. It melts in your mouth. I'm not actually usually a huge meat fan. So, when I have it, I want it to be good. I want to be something I enjoy, not grisly, not something I have to chew through. This is beautiful. What I like is none of those flavors are overpowering. Just the great beef tenderloin itself and that's what I love. You get a little bit of pepper that's on the outside of that garlic that kind of made a slight crust. You then get just this bit of that wine sauce which has a little bit of acidity, a little sweetness. Comes good with those herb notes of the rosemary and the thyme that we pulled out of the sauce. It's a beautiful beef tenderloin. What's great about it is it's the perfect item for a holiday. It's the perfect item just to have and enjoy. You could slice this up, keep it whole, whatever you want but serve it even if you want to to make a little bit more rustic in the skillet like this. Slice it with the sauce over it. It's honestly whatever you choose. I think it's what do I help you do with this? I hope you've are inspired and excited to have something beautiful, festive, and special for the holidays 'cuz that's what it's all about. So, share this around because when you share this, that helps me so much but it helps everyone see this is doable. It is easy. It takes time but it is something that will just love on all of your family and friends and that's the point. Check my website, Wise Guide. com for this recipe, all my other recipes. They're all on there, everything you need. Until then, have some good cheer. Have some holiday festivities and merry Christmas. That's the point.

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