#23 – Beef Roast with Dirty Rice and Beans
#23 – Beef Roast with Dirty Rice and Beans
Today’s recipe is about convenience. But it’s also about good food! This is a double recipe – We will be using the brothy juices from our roast to make the Rice and Beans! When you used similar flavors between dishes, it really makes it feel like a meal. Our Rice and Beans won’t be seasoned exactly the same way as the Roast, but instead will reflect a complimentary flavor.
You’ll need a slow cooker for the Roast. I used a cast iron pan for the rice and beans, but any large pan that you can put into the oven will work.
For the Roast:
Beef Chuck Roast, about 2 pounds
1 can of diced tomatoes
½ cup apple cider vineagar
Black Pepper
Salt
Optional spices: garlic, chili powder, cayenne pepper (for spicyness)
- If you have to cut your roast in order for it to fit more evenly in your crock pot, do so. Then, rub salt, pepper, and other spices into the meat.
- Put meat, diced tomatoes, and apple cider vineagar in the slow cooker. Cook on LOW for 6 – 9 hours.
- Meat should pull apart relatively easily when its done and you should have a couple of cups of brothy juices – exact cooking times will vary depending on the slow cooker used.
For the Dirty Rice and Beans
2-3 bags of Boil-in-Bag Rice (2 – 3 cups — you will need more water if you use regular rice)
1 can of Kidney Beans
1-2 tbs Butter
Old Bay or Creole Seasoning to taste
All the liquid from the Roast
Preheat Oven to 400 degrees
- Taste the roast liquid to get an idea of how much creole seasoning you will add to reach your preference.
- In an oven-capable pan (preferably cast iron), melt butter and lightly saute the rice (dumped out of bags) until completely coated with butter (rice will turn a bit transparent). Start with just 2 bags.
- Pour the Roast liquid, including the tomato parts, and the kidney beans into the pan Examine on whether you need to add water or rice. You want to have about 1 cm of liquid over the rice.
- Turn up heat, and stir until the mixture begins to bubble. Carefully transfer to the oven to bake.
- Check on the rice after 5 minutes and then every two minutes. You may need to add more liquid if it all cooks off before the rice is tender.
- Once you are confident that the rice is cooked, turn on your oven’s broiler (500 degrees) and broil until there is a slight browning on the top of the mixture.
- Enjoy! Shredding the roast into the rice mixture is super yummy, but you are welcome to serve separately with other sides!
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