Instant Pot Beef Roast

Instant Pot Beef Roast

This was a 2 - 3 pound cross rib roast so times can increase based on size of roast.

 Cut roast into 3 - 4 pieces.  Salt and pepper each side and sear each side on Saute setting of pressure cooker. Remove from pressure cooker and scrape any pieces on sides and bottom of pressure cooker.  Turn pressure cooker off.

Place roast back in pressure cooker.  Pour 1 C au jus (I made from a package) over roast and close pressure cooker.  Pressure for 1 hour and let release naturally.

This was very tender and flavorful.  We used the leftover meat and au jus with Pandemic Bread for yummy French Dip Sandwiches.

Monson Tacos - Soft Tortilla Shells with Ground Beef and Potato!

Taco's at the Monson's was a family favourite growing up for as long as I can remember!  To help ease the food budget (back when you could obtain incredible value with the remarkable "triple coupon" days), my Mom would grate a potato and mix it into the ground beef.  It really helped the meat to go further with limited means.  It also added a great deal of flavour and kept the ground beef moist... yummy!

I have passed this recipe onto my own family, and it is loved by all!  Although two of our kids have gone through phases where they don't care for taco's, it is one of our core family meals that sees a constant rotation in our menu selection each month.  My wife thought the idea of grating a potato was really strange, until she tried it!  To this day, we always prepare our taco meat with a potato.

It may seem unnecessary to capture such a simple recipe, but it's nice to have it written down for all posterity so that our children and grandchildren know the proper way to make it.

The way my family prepared taco's differs from the mainstream, but it makes it uniquely delicious!  And it is very nutritious, as you can throw in a heap of vegetables on top of the meat!  Here are a few differences that you may not be used to:

1. As the ground beef is starting to brown, grate in a small potato!
2. We use ketchup instead of salsa!  I don't remember ever having salsa until I was 16 or so.
3. We use soft-shell tortilla shells to "roll up" the taco.

Ingredients:

• 1 pound of Ground Beef
• 1 small russet potato (or half of a large one)
• 1/2 of an Onion, chopped fine
• 1 Green Pepper, chopped (larger chunks)
• Green or Red Lettuce, shredded
• 1 tomato, diced
• Grated Cheese (cheddar, mozzarella, or taco blend... your choice!)
• 1 package of Tortilla Shells (white or wheat)
• Generally we use either "Mission" or "Lynn Wilson"
• Generous helping of love!  (my youngest daughter reminded me of this important ingredient!)

Directions:

1. Lightly brown 1 pound of ground beef on the stove using medium heat
2. Drain excess grease.
3. Add grated potato (medium-sized grater) to the hamburger
4. Sprinkle "season-all" spice to taste
5. Cover and let cook until potatoes and meat are cooked through.
6. Shred lettuce, dice tomatoes, and chop up the peppers and onions in advance.
7. Serve hot with recommended toppings/ingredients, or choose the ones your family likes best!

Hints & Tips:

• I will sometimes add a couple Tablespoons of water as the meat mixture is cooking to keep the meat and potatoes moist.  I hate dry, crispy hamburger on my tacos!
• If the meat mixture becomes too moist (i.e. potatoes are gooey), simply uncover and continue to cook on medium.
• Let your children to the chopping of the veggies and tomatoes!  Fun for them, and saves time!
• Warm the tortilla shells.  Quick and easy to do in the microwave.  I used to place them on a plate, with each tortilla shell separated by a paper towel.  
• Recently I learned that they don't stick to each other much, so I just put the whole package in the microwave. (everyone likes 'em warm)

Michael's Sunday Slow-cooked Roast

This recipe has been a favorite of my family as I have tweaked and developed it over time.  I generally use Beef Roasts, but this recipe has also worked well with good quality pork loin roasts.

I like things that are sweet, so this recipe uses a healthy coating of cinnamon-sugar along the top.  I like garlic too, so I mix the two.  A strange combination, perhaps, but it works.   I may try substituting brown sugar, as it would hint of the delicious spiral hams at Christmas. :-)

Experiment away, but this is the way I generally prepare it.  Because the size of roasts vary significantly, there are no absolute measurements.  Using a crock-pot or slow roaster, it's really quite difficult to ruin a roast.  :-) 

Ingredients:

 * Roast (3 - 4 lbs)
 * Garlic Cloves
 * Cinnamon-Sugar mixture
 * Onion Soup Mix Packet 
 * McCormick's "Season All" Seasoning
 * 1/2 of a medium Onion (sliced)

Directions:

1. Prepare a medium-sized Crock Pot, and pour 1/3 cup water into base.
2. Take your favourite style of roast (tenderloin, rump, chuck, etc.) and place in crock pot. 
3. Cut ½" deep slits across the short side of the roast, spacing them 1" apart, along the length of the roast. 
4. Take some fresh or minced garlic cloves, and work it into the cuts you made, according to taste. 
5. Sprinkle a healthy amount of mixed cinnamon and sugar across the top of the roast. 
6. The cinnamon-sugar adds a hint of sweetness, similar to a holiday ham. I also rub some extra into the slits. 
7. Also sprinkle desired amount of "Season-all" seasoning, or use salt & pepper instead. 
8. Pour a packet of onion-soup mix across the top of the roast. 
9. Slice up half of an onion to make decorative and tasty rings to drape across the roast.
   

NOTES:

• Cooking Time varies by weight and temperature: HIGH (3 -4 hrs) or LOW (5 -7 hrs) 
• I recommend the low temperature, if you have 6 - 8 hours to cook it in.  High heat will take half the time (3 - 4 hours), depending on the size of the roast.  
  
• You can certainly add the roast while frozen, although it is recommended to thaw it the night before. 
• To make a full meal, I like to create a bed of sliced potatoes (red or russet) to set the roast on, with sliced carrots on the sides.  Smaller red potatoes are best quartered, and dropped in.  Easy!

Nacho Bake

This recipe was picked up from Noelle McDowell, a good friend of ours while we were living in Provo, attending a BYU Young Married ward.  Great people, and some good recipe's.  She and her husband, and their two daughters, lived in a cozy apartment atop a mortuary.  What does that have to do with this recipe?  Nothing, really... but it exemplifies the interesting lives each of us were living at at the time as our marriages were just beginning. 

I made this for dinner tonight as I was thumbing through our recipe books, and it matched the ingredients we had available.  Celeste and Samuel weren't sure what to make of it, but Ruth and Sariah wasted no time in digging in.  Following their younger siblings example, Celeste and Samuel took a few tentative bites, and then ate with gusto.  They absolutely loved it.

This recipe is not unlike one that mom used to make when we were young.  I swapped in normal diced onions for the green onions, and added sliced black olives.  It turned out great, and since all four of our kids loved it, it's officially a keeper.  With children ranging from 1 to 11 years old, each with their own palette of tastes, not all recipes turn out as successful. :-)

NOTE:  This recipe is best consumed the same night.  Left-overs may keep for a couple of days, but it won't be quite the same experience.  Cover with tinfoil, and reheat in the oven at low heat (not the microwave) for best reheating and retention of crispness.

Ingredients

• 1½ lbs. Ground Beef
• 1 can (14½ oz.) Diced Tomatoes, undrained
• 1 package Taco Seasoning Mix
• 1½ cups Sour Cream (12 oz.) ~ divided
• 8 cups Tortilla Chips (10 oz. bag)
• 8 oz. Cheddar Cheese (shredded)
• ½ cup water
• ¼ cup Tomato (chopped)
• ¼ cup Onion (Yellow or Sweet Walla-wall) ~ (chopped)
• ¼ cup black Olives (sliced)
• ¼ cup Green Onion (diced / optional)

 Directions

• Begin browning of meat; as the juices begin to flow, add diced onions to saute.
• Drain meat when no longer pink, and after onions have softened.
• Add tomatoes, water, and seasoning mix.
• Cook, uncovered, for 10 minutes while stirring occasionally.
• Stir in 1 cup of the sour cream.
• Place ½ of the chips into a 13 x 9 inch baking pan.
• Cover chips with half of the meat mixture and half of the grated cheese.
• Repeat layers.  Add sliced olives, distributing evenly across the top.
• Bake at 350 degrees for 20 minutes.
• Top with remaining sour cream, chopped tomato, and green onion if desired.
• Or place as condiments at the table for people to individually add per taste.

Serve with a tossed salad, blueberry muffins, or anything else that sounds good with it.

Best Dang Crockpot Beef Stew EVER

This is from AllRecipes: http://allrecipes.com/recipe/slow-cooker-beef-stew-i/detail.aspx but a couple minor changes.

Ingredients

• 1-2 pounds beef stew meat, cubed

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 clove garlic, minced

• 1 bay leaf

• 1 teaspoon paprika

• 2 onion, chopped

• 2 beef or vegetable bouillon cubes 
• 4 cups water

• 5 potatoes, diced

• 2 c. carrots, sliced

• 3 stalks celery, chopped

Directions

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; sprinkle over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, onion, bouillon cubes, water, potatoes, carrots, and celery.

1. Cover, and cook on Low setting for about 6-8 hours.

Skinny Chili

When first fall weather hits, you've gotta make this!

Brown and drain:
1 pound lean ground beef
8 stalks celery, chopped
2 chopped onions
1 chopped green pepper.

Add to the meat mixture and simmer until hot:
4-16 oz. cans of chili beans (in seasoned sauce)
2-16 oz. cans of plain stewed tomatoes
2-16 oz. cans of mexican seasoned stewed tomatoes

Add additional seasoning if desired (but with mexican tomatoes & seasoned chili beans, it is quite yummy!)

More!

This is the classic More! recipe I learned from Mom. I hesitated posting it, since Alison just posted Thayne's custom variation on the recipe. However, I had already typed it up from my recipe book, and there are several differences between the two. Furthermore, this recipe offers the specific measurements that I am familiar with.

You can't go wrong with either recipe... this original recipe is tangy, but mild. Whereas Thayne's custom More will certainly have more zest to it! Try both of them, and feel free to experiment with what you like most. It's a very forgiving recipe, and how you cook it is up to you! Either way you look at it, More! is a Monson classic!

Serving Size: Large Family w/ leftovers

Ingredients:
- 1 lb. Ground Beef
- ¼ cup chopped onions (or 2 Tbsp dehydrated)
- ½ cup chopped Green Peppers
- 1 cup chopped Celery
- 2 cups Macaroni Noodles
- 1 can Corn, drained
- 1½ Tbsp. Chili Pepper
- 1 can Tomato Sauce
- 1 can Tomato Soup
- Grated Cheddar or Mozzarella Cheese (to taste)

Directions:
- Brown and crumble the hamburger meat; add onions, green peppers, and celery.
- Cook meat and vegetables on the stove for several minutes; remove from stove and drain.
- Meanwhile, have the macaroni noodles cooking; remove when tender (but firm), and drain.
- Choose either a slow cooker/crock pot, or a deep pot atop the stove.
- Add meat mixture, corn, chili pepper, and cooked macaroni noodles.
- Add salt and pepper to taste; pour in tomato sauce and soup, and stir well.
- Cook over stove, covered, or in slow cooker. You can even Microwave it!
- Cover with grated cheese; cook until heated through.

Note: Because most of the items are cooked separately, the cooking time after combining the ingredients is short.

Dinner in a Pumpkin #2

Scoop guts out of one medium or two small pumpkins. Begin baking them at 350 degrees while preparing the meat and rice on the stovetop to save time as the pumpkins need to bake for at least an hour, depending on size. Begin cooking 3/4 c. rice and water in one saucepan. In another, saute one diced onion. Brown ground beef and drain excess fat. Add: 2 TBSP soy sauce, 2 TBSP brown sugar, and 1 can Cream of Mushroom soup When rice is done, add that as well as 1 can of corn and 1 can of green beans. Remove pumpkin(s) from oven and fill with meat/rice mixture. Continue cooking until pumpkin is soft and easily pierced with a fork (about one hour total cooking time of pumpkin, give or take, depending on size). Serve by scooping out meat and rice mixture and slicing up pumpkin. I like to add a little salt and pepper to my pumpkin slice, and Thayne likes ketchup on his meat and rice. [Picture pending cuz it was cute]

Sweet BBQ Meatballs

Always a hit, this recipe started out from my Mom's kitchen. Mary has tweaked the recipe some, and has cooked them up many dozens of times. Our children love them, Mary and I love them, and the requests for making them are received throughout the year. Mary has made them for many dinners, ward and neighborhood functions, and family gatherings. If you want something tangy and beefy that will satisfy the most voracious of appetites, look no further then this recipe! Serve them over potatoes or rice, add a salad and drink, and your family will request it again. They also work great for finger foods, shish-kabobs, and remind me of bite-sized meatloaf! Homemade Meatballs: * Combine 3 lbs of Ground Beef with: * 12 oz. can Evaporated Milk * 1 cup raw Oatmeal * 1 cup Cracker Crumbs * 2 large Eggs * ½ cup chopped Onion * ½ tsp. Garlic Powder * 2 tsp. Salt * ½ tsp. Pepper * 2 tsp. Chili Powder Meatball Sauce: * 2 cups Ketchup * 1 cup Brown Sugar * ¼ cup Onion * ½ tsp. Garlic Powder * ½ tsp. Tabasco Sauce (optional) Directions: * Shape meat mixture into walnut sized balls. * Make in advance and freeze on Cookie Sheet w/ wax paper for 30 min. * Meatballs are now ready to use, or transfer to freezer bags and use later. (Freeze up to a year) * Arrange Meatballs evenly in a 8" x 8" pan and cover with sauce. * Bake uncovered at 350 degrees for 1 hour (with sauce). NOTES: If you wish to save time, you can purchase meatballs pre-made in the frozen section of your grocery store. Mary used to make them by hand, but discovered it to be a very time-consuming part of the meal. Buying them frozen not only saves time... they are actually less expensive to buy! The taste is comparable to homemade meatballs, assuming you purchase the correct brand. I'll update this recipe with the type Mary prefers. WARNING: Once you prepare, cook, and introduce this tasty dish to your family, a craving is born that never really goes away. You and your family will be forever haunted by the insatiable taste that this recipe creates. You have been warned...

Halloween Pumpkin Dinner

This is such a good fall food! I made this for Alison's baby shower. The time before I made it for my roommates -- I had scooped all the dinner out of the pumpkin into a bowl and turned to place it on the table. I dropped it and it went everywhere -- floor, cupboards, fridge, and ceiling! Oops.

Mom used to make this when we were kids. Very yummy on a cold evening.

Clean and scrape out:

A mid-sized (baking) pumpkin -- carefully cut the top off so that it will easily fit back again but you can throw away all the guts unless you want to make the pumpkin seeds. I haven't done that before though. Alison?

Combine and fry:

2 lb ground beef
2 1/2 t salt
1 onion, diced
1 green pepper, diced
1 t black pepper
2 t oregano
1 t vinegar
2 garlic cloves, minced
1 8-oz can tomato sauce

Be creative - you can leave stuff out or add more. Yum yum.

Spray the outside of the pumpkin lightly with pan spray and replace the top. Bake at 375 -->⁰ for 1 hour.

Crockpot Chili

Well the past few months I've been eating a lot of chili, so this is an approximation of what I make on the weekends & freeze it -- it seems the longer it's frozen, the spicier it gets. (Or maybe it just depends on the temperature outside...?) I should add - It makes about 12-14 1-cup servings.

The night before:
Soak 1/2 pound of kidney beans and 1/2 pound red beans overnight. (If you don't remember to do this the night before, there are instructions on the bag on how to do a quick soak -- boil them then let them sit for an hour, I believe. Or of course you can buy the cans.)

In a skillet, fry the following:
1 lb hamburger
2 medium onion, diced
2 cloves garlic, diced or smashed (to taste)

Throw the beans and hamburger mix into a crockpot with:

2 cans (6 oz each) tomato paste
2 cans (14.5 oz each) diced tomatoes (the kind with green chiles is good)
2 sweet peppers, diced (I like to get the yellow to add color, but green peppers are fine)
1 bunch celery, diced
1 t ground cumin
1 t thyme
1 t oregano
2 t black pepper
2 T chili powder (ok, I really don't know - I just dump it in, but this seems about right)
2 t red pepper

Now sit back and let it cook... I usually leave it in the crockpot on high for about 3 hours and then turn it to low another 2 hrs (at least until the veggies are cooked). This is excellent with fresh rolls.