RECEIPES FOR CHUCK ROAST RECIPES

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BEEF AND MUSHROOM RAGU WITH SPAGHETTI SQUASH - SKINNYTASTE



Beef and Mushroom Ragu with Spaghetti Squash - Skinnytaste image

I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicous Beef and Mushroom Ragu served with a dallop of ricotta and grated Pecorino Romano –  you won't miss the pasta!

Provided by Gina

Categories     Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 19

4 medium spaghetti squash (halved and roasted)
1 teaspoon olive oil
1/2 medium onion (diced)
1 medium carrot (peeled and diced)
3 garlic cloves (chopped)
1 pound chuck eye roast (trimmed and cut into 2-inch pieces*)
kosher salt
fresh black pepper (to taste)
8 ounces sliced mushrooms
1 35-ounce can Tuttorosso crushed tomatoes
1/4 cup water
Pecorino Romano or parmesan cheese rind (optional)
1 teaspoon beef boullion (Better than Boullion)
2 sprigs fresh thyme
2 dried bay leaves
For serving:
8 tablespoons grated Pecorino Romano (for serving)
8 tablespoons part-skim ricotta cheese (for serving)
chopped parsley (for garnish)

Steps:

  • Roast the spaghetti squash, see directions here.
  • Instant Pot:
  • Stove Top:

Nutrition Facts : ServingSize 1 scant cup, Calories 310 kcal, CarbohydrateContent 36.5 g, ProteinContent 16.5 g, FatContent 11.5 g, SaturatedFatContent 5 g, CholesterolContent 44.5 mg, SodiumContent 551.5 mg, FiberContent 6 g, SugarContent 15 g

SLOW COOKER PORK CARNITAS (MEXICAN PULLED PORK ...



Slow Cooker Pork Carnitas (Mexican Pulled Pork ... image

Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!

Provided by Gina

Categories     Dinner

Total Time 520 minutes

Prep Time 15 minutes

Cook Time 510 minutes

Yield 11

Number Of Ingredients 11

2 1/2 pounds trimmed (boneless pork shoulder blade roast)
2 teaspoons kosher salt
black pepper (to taste)
6 cloves garlic (cut into sliver)
1 1/2 teaspoons cumin
1/2 teaspoon sazon (homemade or packaged)
1/4 teaspoon dry oregano
3/4 cup reduced sodium chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves
1/4 teaspoon dry adobo seasoning (I used Goya)

Steps:

  • Season pork with salt and pepper.
  • In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.
  • Remove from heat and allow to cool.
  • Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.
  • Season pork generously with cumin, adobo, sazon, oregano all over.
  • Pour chicken broth in the crockpot, add bay leaves and chipotle peppers.
  • Place pork in crock pot and cover.
  • Cook low for 8 hours.
  • After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.
  • Remove bay leaves and adjust salt and cumin as needed.
  • Let it cook another 15-30 minutes.

Nutrition Facts : ServingSize 1 /2 cup, Calories 160 kcal, CarbohydrateContent 1 g, ProteinContent 20 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 69 mg, SodiumContent 397 mg

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