Crockpot Peppercorn Roast Beef - Weekend recipe

Today Chas and I are at the WPO Craft show at Willowbrook High School here in Villa Park with a large display of our gifty items, some of which have not even been posted to the web page or Etsy yet!  I encourage you to visit us, but if you can't make it we have a few more shows scheduled before the end of the year.  You can see all the details on the blog event page.

Dip Ornaments

Beverage Ornaments

We have dip bulb ornaments again this year in a couple different styles. And all of our herb dip, dressing and rub mixes as well as a large selection of our tea blends.  I am too busy to cook, so I am throwing this recipe in the crockpot in the morning and we can come home to a cooked meal that we will serve over spinach with a tall glass of spirits after a long day.

Crockpot Peppercorn Roast Beef

This recipe was originally posted on our previous website as the recipe of the month back in 2015.  Since those pages are no longer available, I thought you might like it posted here. 

This is a great set it and forget it recipe that makes a quick meal.  When you are swamped with family activities, shopping, cleaning, watching the kids or the grandkids, it is just so much simpler to find a quick meal to make in the crock pot.  You can prep in the morning when you have more energy and then just make rice, noodles or potatoes and vegetables and serve in the evening,  This recipe has lots of leftovers if your family is smaller and is hearty and filling if your family is larger.

Crockpot Peppercorn Roast Beef

3 to 4-lb. beef chuck roast, cut in half

1/2 cup soy sauce

1 tsp. garlic powder
1 bay leaf
3 to 4 tsp. peppercorns
2 cups water
1 tsp. dried thyme
1 tsp. dried savory

Place roast in 4-quart or larger slow cooker. Combine remaining ingredients in a bowl and pour over roast. Cover and cook on high l hour and then on low 6 to 8 hours. Remove meat to a serving platter and let stand 10 minutes before slicing or shredding. Serve with rice, roasted potatoes, or if you want it keto friendly, serve it over a bed of spinach and fresh vegetables.  Makes 6 to 8 servings

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

• Jan 2019 – Chicken and Dumplings (CDumpsJan)
• Feb 2019 - Pasta Dishes (PastaFeb)
• March 2019 - Edible Flowers (FlowerMar)
• April 2019 - Seafood Recipes (SeafoodApr)
• May 2019 - Cajun And Creole (C&CMay)
• June 2019 - Vegetarian Dishes (VegJun)
• July 2019 - Zucchini Recipes (ZucJul)
• August 2019 - National Mustard Day – mustard recipes (MustardAug)
• September 2019 - Quiche (QuicheSep)
• October 2019 - Crock Pot meals (CrockOct)
• November 2019 - Pies
• December 2019 - Mocktails

Hearty Beef Stew - Weekend Recipe

Hearty Beef Stew

Marinade:

1 glove garlic

10 peppercorns

8 whole allspice

1 tsp. salt

1 cup red wine

3 pounds rump roast, cubed

Stew:

3 Tbls. Olive oil

2 cups beef broth

1 Backyard Patch Bouquet Garni packet

1 clove garlic

3 medium carrots, peeled & quartered

1 large white onion, quartered

12 small mushrooms, sliced

10 oz. pkg. frozen green peas  

Directions:

Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, and wine. Stir to dissolve salt. Add beef cubes, pressing cubes down into marinade to immerse as much as possible. Cover and marinate in the refrigerator for at least 1 hour.  

Remove beef and garlic from marinade with a slotted spoon, reserving marinade. Pat beef and garlic dry on paper towels. In a 6 quart non-reactive oven-going pot (like a dutch-oven), heat olive oil and garlic over medium-high heat. Add meat in 2 batches, searing meat on all sides until deep brown. Return all meat to pot. Pour in reserved marinade and beef broth. Add bouquet garni. Bring to a boil. Boil gently for 10 minutes. Reduce heat and simmer for 30 minutes.  

Preheat oven to 350F. Layer carrots, onions and mushrooms atop meat mixture in casserole. Cover and bake at 350 degrees F for 1 1/2 hours until meat and vegetables are tender. Remove bouquet garni. Stir in frozen peas. Season to taste with salt and pepper.  Cover and bake 4-5 minutes until peas are cooked. Spoon stew and cooking juices into individual serving bowls. Sprinkle with chopped fresh parsley.

To find any recipe featured this month - use the search box and type: StewFeb
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn and Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails