OhYaGood

Whole Food Lover + Recipe Hacker

Pot Roast

by Leave a Comment

Pot_RoastIt’s been a wild few weeks. Lots of celebrating and little time for blogging. Not a bad thing I’d say. Just happy to see people are still enjoying my past recipes.

This pot roast was inspired from my client after talking about roast beef on a cold, rainy day. Well, it’s still cold and rainy so I just had to take a stab at it. It’s takes a little time up front or in the morning but SO worth the effort once it’s dinner time. I seriously said in my head when walking into our yummy smelling house, “Awww. Honey, I’m home” Cheesy as ever but that smell just made my night. I served the roast with some crispy home fries which was a perfect addition alongside the jus.

Pot Roast
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • 2-3 lb beef chuck roast (marbling is good)
  • 1 Tablespoon of oil, I used olive
  • 1 medium onion, quartered
  • 3-4 carrots, sliced
  • 2 cloves garlic, peeled
  • 1 can diced tomatoes (28oz Muir Glen, fire roasted was what I used)
  • 2 cups broth, I used vegetable
  • ½ cup dry red wine, I used malbec
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Trader Joes 21 season salute, (herbs de provence could work)
Instructions
  1. Dry the roast with a paper towel or two.
  2. Salt and pepper pretty generously.
  3. Heat oil over medium/high heat.
  4. Sear the meat, about 5 minutes per side. Don't forget the sides too.
  5. Set aside the meat to a plate and add the onions to the pan. Cook until golden.
  6. Add to the slow cooker.
  7. Add the carrots to the pan and cook for about 2 minutes. Add to the slow cooker
  8. Add the garlic cloves, tomatoes, broth, wine, vinegar and seasoning to the cooker. Stir gently.
  9. Add the meat and cover. Cook on low for seven hours. Add mushrooms and cook another hour.
  10. Serve with crispy home fries or potato of choice.

 

Bolognese Sauce

by 35 Comments

Bolognese_sauceThis recipe is not super veggie-sentric but I do try to add as many veggies to it to make it healthier. I also use my favorite jarred organic mushroom spaghetti sauce from Trader Joes which doesn’t have any cheese or soy added. What’s even more awesome is this recipe can be done in under 30 minutes. It’s my quick go to when I don’t have a plan which usually happens about once a week. It goes great with my Monster Noodles.

Bolognese Sauce
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 5
Ingredients
  • 1 lb of ground meat, I use beef or pork sausage
  • 2 Tablespoons tomato paste
  • ½ jar of tomato sauce or marinara
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • 1 cup button mushroom, chopped
  • 2 bay leaves
  • 1 Tablespoon fresh oregano or basil
  • ½ cup dry red wine
Instructions
  1. Place meat in a large skillet to brown over medium heat, about 10 minutes
  2. While meat is cooking, prep and cut veggies
  3. Add onion, carrots, celery and bay leaves and cook for another 5 minutes
  4. Add mushrooms and tomato paste and cook for another 5
  5. Add tomato sauce, wine and herbs and let simmer and cook down the liquid for 5-10 minutes or longer if preferred.

 

Meatloaf Vegged

by 5 Comments

meatloaf_vegged_2Some flavors are instant reminders of my childhood, sugar cereal, cottage cheese, bologna. All things I no longer eat, or would even attempt to eat. Something like meatloaf, minus the breadcrumbs, is totally tolerable. It brings me back to those annoying dinners you didn’t want to eat and would sneak half of the food in my mouth and half into my napkin. Obviously I had much more distain for the all-mighty-loaf than I do now. I’ve embraced it by adding loads of vegetables, two kinds of meat, yet still drowning it in ketchup.

Meatloaf Vegged
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: American
Ingredients
  • 1 T coconut oil
  • 1 onion, halved
  • 1 celery stalk, quartered
  • 1 medium carrot, peeled & quartered
  • 2½ cups fresh spinach
  • 1 large egg, beaten
  • 1¼ lb ground beef
  • 1¼ lb ground turkey
  • 3 T balsamic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ ketchup (sugar free or homemade for whole30)
Instructions
  1. Preheat the oven to 425°F and line a small baking sheet or bread pan with parchment paper
  2. Heat oil in skillet
  3. Place onion in a food processor and pulse until finely chopped. Transfer to the large, oiled skillet. Add carrot and celery to the food processor, and pulse until chopped. Add spinach and pulse a few times more. Add to the skillet.
  4. Place the skillet over medium heat and cook, stirring. Continue cooking until liquid evaporates and vegetables begin to brown, about 5 minutes. Transfer to a large bowl.
  5. Add egg, ground meat, balsamic, salt and black pepper to the bowl, and mix gently with your hands. Scrape mixture into the bread pan or onto the baking sheet and form into a loaf approximately 4 inches wide and 10 inches long. Spread top of loaf with ketchup. Bake until cooked through, about 40 minutes. Cool 5 minutes before slicing.