Friend gave me the largest chuck roast I ever saw. He raises his own
cattle, mostly Angus. I chilled it overnight in the freezer then took
all the meat off the bone(s), discarded the gristle and fat, cut the
lean meat into one inch cubes and then ground them in the KA meat
grinder. Came out looking good. Ended up with three one pound packages
vacuum sealed and in the freezer. Took the bones and the meat left on
them, put them into the slow cooker with sixteen ounces of beef broth,
freshly ground black pepper, a little smoked paprika, a dash of chipotle
powder, and a pinch of salt. Once that is cooked down somewhat I will
add a cup of pearl barley, a half cup each of chopped carrots and
celery, some onion and garlic and dinner tonight will be a sort of beef
and barley soup.

Ground meat will be used for burger, meat sauces, or meatloaf. Nice
grass fed beef.

On 9/28/2011 2:12 PM, George Shirley wrote:
> Friend gave me the largest chuck roast I ever saw. He raises his own
> cattle, mostly Angus. I chilled it overnight in the freezer then took
> all the meat off the bone(s), discarded the gristle and fat, cut the
> lean meat into one inch cubes and then ground them in the KA meat
> grinder. Came out looking good. Ended up with three one pound packages
> vacuum sealed and in the freezer. Took the bones and the meat left on
> them, put them into the slow cooker with sixteen ounces of beef broth,
> freshly ground black pepper, a little smoked paprika, a dash of chipotle
> powder, and a pinch of salt. Once that is cooked down somewhat I will
> add a cup of pearl barley, a half cup each of chopped carrots and
> celery, some onion and garlic and dinner tonight will be a sort of beef
> and barley soup.
>
> Ground meat will be used for burger, meat sauces, or meatloaf. Nice
> grass fed beef.


Chuck roast is not that easy to find these days in CO but it makes
divine pot roast.

Ground beef in our house is usually made into lightly spiced meatballs
that are frozen and later used for spaghetti, meatball subs, or a
variant of Swedish meatballs.

Your soup sounds delicious. I also add a can of chopped tomatoes.

gloria p

On 9/28/2011 5:43 PM, gloria.p wrote:
> On 9/28/2011 2:12 PM, George Shirley wrote:
>> Friend gave me the largest chuck roast I ever saw. He raises his own
>> cattle, mostly Angus. I chilled it overnight in the freezer then took
>> all the meat off the bone(s), discarded the gristle and fat, cut the
>> lean meat into one inch cubes and then ground them in the KA meat
>> grinder. Came out looking good. Ended up with three one pound packages
>> vacuum sealed and in the freezer. Took the bones and the meat left on
>> them, put them into the slow cooker with sixteen ounces of beef broth,
>> freshly ground black pepper, a little smoked paprika, a dash of chipotle
>> powder, and a pinch of salt. Once that is cooked down somewhat I will
>> add a cup of pearl barley, a half cup each of chopped carrots and
>> celery, some onion and garlic and dinner tonight will be a sort of beef
>> and barley soup.
>>
>> Ground meat will be used for burger, meat sauces, or meatloaf. Nice
>> grass fed beef.
>
>
> Chuck roast is not that easy to find these days in CO but it makes
> divine pot roast.
Very common around here, generally on sale in three-roast packages,
heavily discounted. Last package I bought contained three three-pound
roasts at ninety-nine cents a pound. Obviously a loss leader sale.
>
> Ground beef in our house is usually made into lightly spiced meatballs
> that are frozen and later used for spaghetti, meatball subs, or a
> variant of Swedish meatballs.

I have never mastered meat balls. I generally just make a red sauce with
browned hamburger meat, peppers, mushrooms,onions, etc. Eat it over all
kinds of pasta, mostly over whole wheat spaghetti.
>
> Your soup sounds delicious. I also add a can of chopped tomatoes.
>
> gloria p
Sometimes I add a can of diced tomatoes or dice up some fresh ones. This
time I didn't, I don't eat a lot of tomatoes anymore due to a mild case
of GERD. As long as I don't eat to much acidic food I do fine.

We picked about a pint of crowder peas out of the garden today, that's
after shelling. The row of peas is only about eight feet long and is
producing well. Not enough to can but enough to eat fresh every few
days. The rest of the summer garden is about shot, one of the tomato
plants is recovering from drought and a couple of pepper plants were
too. Unfortunately they were volunteer and hot as Hades so they were
sacrificed to the compost gods.

nothing better than fresh beef, my father raise s cattle, just nothing like
it... err if you must eat beef, i admit to the heresy of it not being my
favorite, Lee
"George Shirley" > wrote in message
.com...
> Friend gave me the largest chuck roast I ever saw. He raises his own
> cattle, mostly Angus. I chilled it overnight in the freezer then took all
> the meat off the bone(s), discarded the gristle and fat, cut the lean meat
> into one inch cubes and then ground them in the KA meat grinder. Came out
> looking good. Ended up with three one pound packages vacuum sealed and in
> the freezer. Took the bones and the meat left on them, put them into the
> slow cooker with sixteen ounces of beef broth, freshly ground black
> pepper, a little smoked paprika, a dash of chipotle powder, and a pinch of
> salt. Once that is cooked down somewhat I will add a cup of pearl barley,
> a half cup each of chopped carrots and celery, some onion and garlic and
> dinner tonight will be a sort of beef and barley soup.
>
> Ground meat will be used for burger, meat sauces, or meatloaf. Nice grass
> fed beef.