Skillet Pot Roast ~ Chuck Roast with carrots and potatoes

I love finding a piece of beef marked down.  This week it was a package of chuck steak; two small steaks weighing about 1 1/2 pounds. Certainly not fit for grilling; at least not to the medium rare I prefer my steak so I decided a roast would be delicious.

I went with just a stove top cook for these.  It took about 2 hours total time.  I always begin by seasoning with salt and pepper and browning the beef of both sides.  This takes about 4 – 5 minutes each side.  Once browned I added a half cup of water and covered.  Reduce heat to low and allow to slowly simmer for about an hour.  Prepare a few potatoes ~ I used about 8 baby reds cut in half.  Peel a few carrots; I love carrots so I went with 6 cut in half.  Charles likes celery so I added a couple of stalks of celery and one onion cut into quarters.  Place veggies under meat after first hour has passed.

Continue simmering another hour or so until vegetables and meat are tender.  Once tender remove meat and veggies from pan. If desired make some gravy with the drippings or serve with a little butter, salt, and pepper on the potatoes.

Enjoy ~ Kimberly

Grilled Leg of Lamb ~ plus a coriander and rosemary rub recipe

Lamb is a rare treat around here.  I don’t often find it at the grocery store so when I found the 8 pound leg of lamb marked down a few couple of days ago I couldn’t resist giving it a try.  I have eaten lamb plenty of times but had never roasted a whole one myself.  I suppose I still haven’t roasted one as we decided to grill and I let Charles do all the hard work today!

Grilled Leg of Lamb ~ plus a coriander and rosemary rub recipe

  • 1 Tbs coriander ~ crushed
  • 1 Tbs dried rosemary ~ crushed
  • 1 1/2 tsp black pepper
  • 1 Tbs kosher salt
  • 1 1/2 tsp paprika
  • 1 1/2 tsp garlic powder
  • 7 – 8 pound leg of lamb

Combine first 6 ingredients.

Use as much as needed to coat lamb; rub in well ~ I used all of the rub on ours.

Heat grill to relatively high temperature.  We like using charcoal so begin with hot direct coals.

Sear lamb on all sides ~ this should take about 10 minutes.

Move coals to side and indirect grill until desired doneness; we opted for medium and indirect grilled another 2 1/4 – 2  1/2 hours.

Cooking time will vary by the temperature of your grill.  A charcoal chimney comes in handy for this type of cooking so you can get more coals hot at anytime (you will need them).  Allow roast to rest for at least 15 minutes before carving and serving.

Enjoy ~ Kimberly


Rosemary and Garlic Pork Roast

Charles decided to cook a boneless pork shoulder roast.  He opted to go for a garlic and rosemary roast after much debate.  We though about going mexican style and shredding the meat for great tacos but a homestyle meal just sounded good tonight.

Pork Roast

  • 4 pound boneless pork shoulder
  • 6 cloves garlic ~ minced
  • 1 Tbs rosemary
  • 1 Tbs crushed red pepper
  • 1 tsp salt
  • 1 tsp pepper
  • juice from one lemon

This particular type of roast should come wrapped in a string sleeve.  Temporarily remove the sleeve and unroll the roast.

Mix together remaining ingredients.  Rub roast  all over with mixture.  Roll roast and return to string sleeve.

Bake at 325 degrees for 2 hours.  Increase heat to 385 degrees and roast an additional 15 minutes.

Allow to rest for 15 minutes before slicing and serving.

Enjoy ~ Kimberly

Stuffed Roast Pork Loin

I posted the teaser to this delight a couple of days ago.  Here’s the break down of how Charles made it.  The most difficult and time-consuming part of making a stuffed pork loin is cutting the meat to unroll.  I’ve seen several techniques but unrolling is my favorite.  Don’t worry if it isn’t perfect.  It isn’t going to show once you are done and if you end up with it too thick in places you could always pound it out to a more even thickness.  If you get it too thin just overlap again or make extra rolls when you wrap it back up.  The important part is to try not to cut all the way through as you go; just make your initial cut and keep rolling the remainder of the roast away from you as you continue.  About a half-inch thick is a nice size.   You will definitely want a good sharp long knife for this.

Stuffed Pork Loin

  • 3 – 4 pound pork loin roast
  • 4 cloves garlic ~ minced
  • salt and pepper
  • 4 o.z. fresh spinach
  • 4 o.z. goat cheese
  • 5 pieces of uncooked bacon

Begin by cutting roast to unroll.  Season one side of roast with garlic, salt and pepper.  We did this the day before and allowed to rest overnight in refrigerator ~ this allowed the garlic flavor to penetrate throughout the roast.

The next day top with goat cheese and spinach.

Roll up and place on rack in roasting pan

Lay bacon across top of roast tucking ends under roast to secure.

Bake at 375 degrees for about 1 3/4 hours.  Check temperature (160 degrees is recommended temp for pork).  Allow to rest for at least 5 minutes before carving.

As far as filling go with your favorite flavors.  We used goat cheese and spinach this time.  Mozzarella and parmesan are other great cheese choices.  sun-dried tomatoes make a nice addition.  If you prefer something on the sweeter side use an apple pie type filling.

Enjoy ~ Kimberly

Pork Roast and Baked Sweet Potato ~ Sneak Peek

My goal for the year is to post every day.  So far so good.  In fact I actually started this blog in December.  Of course someday’s it will appear that I’ve skipped a day or posted twice in one day; midnight creeps up fast some times and while I’m editing the day changes.  Anyway ~ today was super busy ~ in fact one of the busiest days the restaurant I manage has experienced in quite a long while!  We served about 3 times the expected crowd; and we were expecting to be busy.  I didn’t stop running for at least 5 hours.  Thankfully I had a fantastic lunch to get me through!

Charles made stuffed pork loin wrapped in bacon and baked sweet potatoes.  I love my baked sweet potato with butter, pepper, and coarse salt.  If you haven’t tried this savory approach you should.  I’d always been offered them with sugar and cinnamon butters but I much prefer this version.

I will be posting the roast recipe and technique soon.   For now I must collapse and enjoy what little of my evening is left ~ Kimberly