****We have LOCAL beef**** If you are looking for LOCAL BEEF then Rosemarys Kitchen is your stop! Swing on by and see what we have to offer!! Think its too expensive?...THINK AGAIN!! Our beef price is comparative to the big chain stores! (i.e. Walmart BOO!) Our beef comes from Harris Ranch, a local family farm located in Coushatta, Louisiana. Bob Harris and his wife Loretta have been producing quality pasture raised cattle for 20 years! They rarely feed grain and never use antibiotics or hormones! These are some HAPPY HAPPY cows! Also the beef is processed right here in Ruston at the Louisiana Tech University meat processing lab! 100% local!! We have lots to choose from too! -Ground Beef -T-Bone Steak -Tenderized Round Steak -Rump Roast -Brisket -Cutlet Steak If you are looking for something else...JUST ASK!! **ON SALE NOW** 25% OFF Chuck Roast** I know its summer and you probably arent thinking about pot/chuck roast! But here are some super easy recipes that are sure to please the whole family for a busy mid-week meal! Left overs make GREAT tacos or even top a salad for lunch the next day!! Easy...Cheap...Good! BOOM! and DONE! Balsamic Roast Beef Recipe Prep time: 5 mins Cook time: 4 hours This Balsamic Roast Beef Recipe is simple and delicious. Youll definitely want left overs of this roast beef recipe for all those scrumptious leftover meals! Serves: 6-8 Ingredients •1 3-4 pound boneless roast beef (chuck or round roast) •1 cup beef broth •½ cup balsamic vinegar •1 tablespoon Worcestershire sauce •1 tablespoon soy sauce •1 tablespoon honey •½ teaspoon red pepper flakes •4 cloves garlic, chopped Instructions 1.Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low) 2.Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of gravy over roast beef. 3.Store remaining gravy in an airtight container in the refrigerator for another use. Notes If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half. Slow Cooker Pot Roast Prep:25 min Cook:8 hr 15 min Yield:8 to 10 servings Ingredients One 4-pound beef chuck roast Kosher salt and freshly ground black pepper 1/3 cup all-purpose flour, plus more for coating 3 tablespoons olive oil 4 medium carrots, cut into 2-inch pieces 3 stalks celery, peeled and cut into 2-inch pieces 1 medium onion, cut into 1/2-inch wedges 3 cloves garlic, mashed 3 tablespoons tomato paste 1 cup red wine 3 cups low-sodium beef broth 3 bay leaves 2 sprigs fresh thyme 1/2 teaspoon ground allspice 1/2 cup loosely packed parsley leaves, chopped Directions Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic. Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (its OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes. Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender. Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side. !!ENJOY!!!
Posted on: Thu, 10 Jul 2014 14:18:51 +0000
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