Three meals from two beef roasts will be a big hit with your crew


Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate

I was reviewing my recipe books and magazines trying to find something for March, maybe something for St. Patrick’s Day when I came across this one. I loved the idea of a nice Sunday meal followed by two new meal possibilities for the following week. I had so much fun with this one, and I really liked the results. Zesty Pot Roast for Sunday, a Shepherds pie for Monday and Orzo Soup for later in the week.
The idea called for roasted carrots. However, my copy of the magazine wasn’t complete so there is not a recipe. I improvised, and I salted and peppered carrots and roasted them at 400 degrees for 25 to 30 minutes. That was easy and were just fine with the pot roast.

Jon’s critique: The cook has landed on a real winner with this month’s recipe. The cook said it was easy enough and she enjoyed cooking them, which is good because I very much enjoyed all three of these meals. The roast turned out great, and the “zesty” tomato garnishment was a welcomed twist.

The Monday meal wasn’t what I completely expected. With beef pot pies you expect more gravy to fall out when you crack open the pie. This wasn’t wet with gravy and was bordering on looking dry. But fear not, the innards were just juicy enough to carry the flavor and highlight the flaky goodness of the pie crust. This was good the first meal and the leftovers microwaved fine too!

Wednesday, the cook brought a crockpot filled with the beef and orzo soup to Headquarters. The crew met up at noontime. There was some hesitation from the young pups asking what was orzo, and it was plain that the looks of the crock pot was foreign looking compared to whatever they get at home. It was a hit! Everyone had a second helpings. I would like to report on how it reheated for leftovers, but I will leave that for you to discover, as we had no leftovers!

March 2024 Recipe | The Cattleman's Advocate

Two Beef Roast
and Three Meals

Southern Living October 2014

Zesty Pot Roast
2 (3 lb.) boneless chuck roasts
1 Tbsp. kosher salt
1 tsp. ground black pepper
2 Tbsp. canola oil
1 medium onion, chopped
1 tsp. minced fresh garlic
2 cups beef broth
1 Tbsp. lime zest
3 Tbsp. fresh lime juice
1 (15-oz.) can whole tomatoes, undrained and crushed

Preheat oven to 350 degrees sprinkle roasts with salt and pepper. Sear 1 roast in 1½ tsp. hot oil in a Dutch oven over medium-high heat 4 minutes on each side. Remove roast; repeat with 1½ tsp. oil and remaining roast. Remove roasts and cover with foil. Sauté onion in 1 Tbsp. hot oil in Dutch oven 4 minutes. Add garlic; sauté 1 minute. Return roasts to Dutch oven; add broth, zest, juice, and tomatoes.

Bake, covered at 350 degrees for 3 hours or until beef is tender. Let roasts stand 10 minutes. Slice 1 roast, and serve with 1½ cup tomato mixture. (Reserve remaining roast and tomato mixture for pot roast pies and soup, if desired.)

Parmesan Potatoes
Bring 3 lb. peeled Yukon gold potatoes, cut into 1-inch cubes; 1 tsp. salt; and cold water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and cook 16 minutes or until tender; drain. Return potatoes to pan; cook over medium heat until dry.
Stir in ½ cup half-and-half, ½ cup grated Parmesan cheese, ½ cup melted butter, 1 tsp. salt, and ¼ tsp. black pepper; cook 30 seconds or until heated. Remove pan from heat. Mash potatoes to desired consistency. (Reserve 2 cups for pot roast pies, if desired.)

March 2024 Recipe | The Cattleman's Advocate

Shepherd’s Pot Roast Pies
1 (14.1-oz) package refrigerated pie crusts
Parchment paper
2 cups Parmesan Potatoes, recipe above
2 cups chopped Zesty Pot Roast, recipe above
½ cup sliced Roasted Carrots
1 cup frozen English peas, thawed
½ cup tomato mixture reserved from Zesty Pot Roast
1 large egg

Preheat oven to 400 degrees. Unroll 1 pie crust on a parchment paper-lined baking sheet. Spread 1 cup potatoes over half of the crust, leaving a 1-inch border around edge. Toss together chopped roast and next 3 ingredients, spoon half of mixture over potatoes. Whisk together egg and 1 tsp. water; brush a small amount of egg mixture around edge of piecrust. Fold dough over filling, pressing and folding edges to seal. Repeat with remaining crust, potatoes, pot roast mixture, and a small amount of egg mixture. Brush tops of pies with remaining egg mixture; cut small slits in top for steam to escape. Bake at 400 degrees for 25 to 30 minutes or until crusts are golden brown and crisp.

Beef and Orzo Soup

1 cup chopped onion
1 Tbsp. canola oil
1 cup chopped carrots
1 (8-oz) package sliced button mushrooms
2 cups chopped Zesty Pot Roast
1 cup tomato mixture reserved from Zesty Pot Roast
½ cup uncooked orzo or other small pasta
1 (32-oz) container beef broth

Sauté onion in hot oil in a Dutch oven over medium-high heat 5 to 6 minutes or until lightly browned. Add carrots and mushrooms, and cook stirring occasionally, 8 to 10 minutes or until mushrooms are tender. Add remaining ingredients, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 to 6 minutes or until orzo is al dente and soup is thoroughly heated. (serve with a baguette of French bread, tear bread from the loaf and sop up the juice in your bowl)

March 2024 Recipe | The Cattleman's Advocate