Servings: Serves 6–8 Cooking time 3 – 3 ½ hours This is less than 400 calories per serving and costs less than $3 per serving.
1 4 – 5 pound beef chuck
2 Tablespoons butter or duck fat, etc. (no oil or margarine)
4 – 8 oz prepared horseradish (found next to the chilled pickles at the grocery)
1-2 teaspoon salt
1 teaspoon pepper
2 C beef broth (I use Better Than Bouillon) or try your hand at making grass fed beef stock. Which you can easily freeze and have for an instant soup broths!!!
2 Medium onions roughly chopped
8 Medium carrots cut into 1” pieces
8 Medium potatoes halved
2 T Rice flour (or all-purpose gluten free flour) approximately, may need more for gravy
Dredge roast through GF flour with some salt and pepper. Melt butter in heavy Dutch oven. Sear roast in butter on both sides to form a crust on roast. Sprinkle balance of salt and pepper on top of roast, spread horseradish over top of roast. Add broth to pot almost to the top of the roast; do not lose the horseradish on top. Bring to a boil, turn down heat to a simmer and cover, cook on stove top for 2 – 2 ½ hours then add the vegetables and cook for another 1 – 1 ½ hours until meat and vegetables are tender.
To thicken gravy: If you have cold broth left over stir in ¼ C of corn starch and slowly stir into pot until desired thickness. If you don’t have broth left over, take some of the gravy out of the Dutch oven and place in a pyrex or canning jar that will tolerate heat and stir in rice flour to make a thick paste to stir into the roast while still simmering. You will be surprised how nice the horseradish gives this a nice flavor; it is not spicy or harsh at all.
Adapted from my friend, Betty Crocker.
Roasted Whole Chicken
Servings: Serves 6–8
Cooking time 1.5 hours + time to rest chicken
Less than $2 per serving.
5 Tbsp. unsalted butter, softened (I usually use a little more & often use salted butter)
4 large cloves garlic, minced, plus 1 whole head garlic
2 Tbsp. finely chopped fresh rosemary plus 3 sprigs rosemary (Fresh or dried Sage is also good )
1 (5- to 6-pound) whole chicken (large roaster)
Salt Freshly ground pepper 2 1/2 pounds potatoes, peeled, medium potatoes quartered*
Preheat oven to 400°. Prepare a large roasting pan with a rack. Position oven rack to lower third shelf. Combine butter, minced garlic, and chopped rosemary. Set aside. Rinse chicken and pat dry with paper towels so butter will stick to chicken. Sprinkle cavity of bird liberally with salt and pepper. Stuff with garlic head (take most of the paper off the head and cut about ¼ inch off the top) and rosemary sprigs.
Rub chicken on all sides with half the butter mixture and season with plenty of salt and pepper. Place chicken on prepared rack and roast 30 minutes.
Toss potatoes with remaining butter. Arrange potatoes around chicken and baste bird with drippings.
Continue to roast another 50 to 60 minutes, basting occasionally, about every 20 minutes with the juice in the bottom of the pan.
Temperature of chicken should read 180° when meat thermometer is placed between leg and thigh. Remove chicken from oven and allow to rest 15 to 20 minutes before carving. *I also like to add a cut up veggie or two like carrots, butternut squash, beets, Brussel sprouts, etc. with the potatoes so I don’t need to dirty another pan, hence another reason I use more butter.
Adapted from my friend, Oprah’s recipe
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