Tag Archives: meat

“Red Weapons” Pot Roast w/ BFR Meats

Slow cook Sundays is our current collaboration for the month of February with our friends at BFR Meats. You can find BFR’s meats including steaks, ground beef, sausages, ribs. pork, jerky. Check them out online and on High Country Food Hub.

Here’s my spin on Mississippi Pot Roast, featuring one of my favorite ingredients, Red Weapons. It’s a fun twist on an already twisted viral recipe.

Unless you’ve been under a rock the last few years, Mississippi Pot Roast is an insanely popular recipe all over the interwebs, and pinterest is full of a host of different versions. It’s quite delicious, but often laden with dried dressing or seasoning blends and soup mixes, which means the recipe can reach stratospheric sodium levels. On this collaboration with BFR Meats, I wanted to try a different version of MI Pot Roast, using their boneless chuck roast but with an Eastern NC spin, mainly featuring famed Chef Vivian Howard’s “Red Weapons,” which I keep on hand in my fridge as an aptly named flavor hero.


We love to serve our pot roast with mashed potatoes or pureed cauliflower but I thought with the slight spiciness and acidity of Red Weapons, that making creamed corn and then pureeing to a rustic texture it would be delicious. I was right and it’s quite rich, so not an every day combo for us. It was pretty too and a nice departure from potatoes.


About Red Weapons: From Chef Howard’s book, This Will Make It Taste Good, it’s a pickled tomato and jalapeño mixture that is filled with aromatics like ginger, garlic and scallions, mustard seeds and spices. You allow the mixture to boil then you jar it for a few days and watch the science happen as the veggies and brine settle to the bottom and the flavorful “oil cap” rises to the top. After 3 days of “pickling”, it’s ready to be used for as long as you have it. There’s some suggestion that it’ll last up to 3 months in the fridge simply jarred if you don’t use the canning method, but I have not died and it’s been at least four months. Need to make more now. This is by far my favorite recipe in her cookbook and I encourage you to support authors and buy this book as I will not be placing the Red Weapons recipe here, however during the promotion of the book, the recipe was shared online so you can easily find it. But buy the book! Make RW then come back to this recipe in 3 days, mkay?

Red Weapons Pot Roast

Ingredients:
2-3 lb chuck roast
Ranch seasoning blend (I used a tsp each onion powder, garlic powder, dill weed, basil, thyme, parsley, salt). You can use a ranch packet if you prefer.)
Packet Au Jus Seasoning (optional) Note: I used BFR Meats au jus but you can use better than bouillon or anything that may further ratchet up the beefiness. Have fun with this part
1 1/2 cups Red Weapons Twin B (the veggies and brine)
3 TBS Red Weapons Twin A (the solidified oil)
1 cup (approx) beef broth or water if needed
Salt/Pepper

Directions:
Generously salt and pepper the chuck roast. Sear on both sides until browned. This step is optional but does add depth of flavor. It’s helpful if you can do this in your slow cooker providing it’s equipped but again, if you don’t want to mess up two pots, skip it.

Add the seasonings, Red Weapons veggies, brine and oil to the roast then add about 1/2 cup of broth, just enough to reach halfway up the roast. Keep the remaining if needed toward the end of cooking. Set the slow cooker for 8 hours on low. Give it a peek near the end and add a little broth if needed. See Pressure Cooker method below.

After the scheduled time, the meat should be very tender, juicy, and falling apart. She won’t be the cutest thing you’ve ever seen but she’s succulent and unbelievably good. Beefy, tangy, slightly spicy and soul warming. Serve the roast and its gravy on mashed potatoes, or if you’re feeling indulgent, pureed creamed corn. Make it keto or paleo by serving on pureed cauliflower.

We hope you give this recipe a try and if you do, please let me know. Be sure to check out BFR Meats on the website as well as High Country Food Hub.

Note:
This is the perfect recipe for the Instant Pot or pressure cooker as well. In fact, that’s usually the way I make this version of pot roast. Simply reduce the water or broth by half and cook on high pressure for 65 minutes, allowing for a natural pressure release. Shred the meat and serve as suggested above.

Recipe: The Taco Ring

Let’s put a ring on Taco Tuesday. I cannot take credit for this beauty at all. Recipes are abundant online and on Pinterest for this Taco Ring. It’s made with Pillsbury Crescent Rolls, taco filling and cheese. Super simple for the most part once you get the hang of making the ring itself. My kidlets love love love this taco ring. If only everything I made would bring such joy.

I’ve taken inspiration from  Pillsbury  and a whole host of other webbies as well as my mother-in-law. Crescent rolls, taco meat, cheese…pretty hard to mess up. Our own spin is that we add some rotel tomatoes, the extra acidity and heat flavor the meat even more but it’s hardly necessary.

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Here’s what you’ll need:

Ingredients:
2 cans of Pillsbury Crescent rolls (8 each per can)
1 lb ground beef (or turkey, pork, chicken..whatever filling you want)
1 packet of taco seasoning
1 cup shredded cheddar or Mexican cheese blend
1/4 cup water
1/4 cup salsa or rotel tomatoes (you can omit and use another 1/4 cup water)

Preheat your oven to 375 degrees.

1. Prepare the beef or the filling you are using according to the taco seasoning
package directions. Allow to sauce to thicken and coat the meat. Add the rotel tomatoes
or salsa if using and set the mixture aside. Here’s where some recipes say to go ahead and add the cheese.  Some say add the mixture to the ring then top with cheese. You do you.

2. Unroll both cans of dough and separate into 16 triangles. On an ungreased large cookie sheet, arrange triangles in ring so the short sides of triangles form a circle in the center. You can make it a wider circle if you want. Sometimes placing a bowl in the middle will help you create the circle more easily. Dough should overlap and look like the sun. The inner part of the circle should have a bit of thickness, almost like a little ditch.

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Photo by Pillsbury

3. Spoon the mixture on the lower 1/3, the wide part of each triangle, creating a ring. Add a bit more cheese here if you want. Once filled, take each pointed end of the triangle and wrap it up and over the meat mixture, tucking it underneath. Voila, a ring! Some of the meat mixture will be visible within the spaces. That’s totally supposed to be like that.  For a glossy finish, which I never bother to do, you can brush over the ring with an egg wash before baking.

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Photo by Pillsbury

4. Bake for 20 minutes at 375 degrees or until the dough is golden brown.

After you remove the ring from the oven, fill the center with a bowl of salsa, guacamole or shredded lettuce, tomatoes, etc.

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Enjoy!