Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Pot roast is such a comforting, all-American dish; you almost don’t want to mess with it.
Almost.
When you add North African ingredients such as turmeric, ginger, cumin and coriander, along with pomegranate juice (for a little sweetness), you end up with something new, a bit exotic, and altogether fantastic!
Continue reading "Moroccan Pot Roast" »
Welcome to 2018! Our contributor Summer Miller is back to share her meal plans for the month of January. To start us off on the right foot, she has a few thoughts to share on New Year’s resolutions, healthy eating, and what this all means to her.
A few years ago, I found the remnants of a New Year’s Resolution list tucked into the folds of an old notebook stashed in the bottom drawer of an even older desk. The list was written nearly a decade prior, and I realized I’d been trying to lose the same 10 pounds for years.
From that moment on, I changed the way I looked at resolutions. Rather than jotting down a list of goals I’d hope to accomplish, lose 10 lbs., be on Oprah etc., I wrote down a list of words or phrases that represent who I wanted to become.
Continue reading "Meal Plan for January Week 1" »
New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that this will finally be the year we’ll actually stick to our resolutions.
80 percent of New Year’s resolutions fail by the second week of February. While that number may seem daunting, it’s simply a sign that we’re not going about it in the right way. It’s also no surprise that a large majority of these resolutions fall within the healthy eating category—43% of Americans say they plan to lose weight and make healthier food decisions.
So if you fall into this percentage of people looking to eat better and live a healthier lifestyle, here’s some advice on how to make 2018 your success story:
Set realistic goals
“I think we have to sit back and say what is realistic in your lifestyle?” says Dr. Joan Salge Blake, author of Nutrition & You and a Clinical Associate Professor at Boston University.
If you’re not already an avid gym-goer, setting a goal to go to the gym five times a week is likely not going to stick, says Salge Blake. Instead, you should tell yourself, “I’m going to make subtle changes that are obtainable and doable in my lifestyle,” she adds.
One subtle change, Blake notes, is to avoid eating late in the day—a habit that’s proven to lead to rapid weight gain. “Many of us consume the majority of our calories later on in the afternoon and evening,” says Blake. “But when you think about this logically, when you need energy the most is when you first get up until 5 p.m.”
Seek some assistance
“Talking to a registered dietitian is important,” says Sandra J. Arevalo, an Academy of Nutrition and Dietetics Spokesperson. “People try to make changes all the time, but if you don’t succeed you need to know why, and a registered dietitian can help you figure out where the problem is, and offer solutions and ways to achieve your resolutions this time.”
Think long-term
Temporary actions don’t usually yield permanent results. Since the word “diet” tends to carry an expiration date, many choose to call their process a habit or lifestyle change instead.
“If you follow one of the [dieting] fads you could possibly lose a lot of weight real fast but you will regain it once you go back to your old eating habits,” says Arevalo.
Make some plans
Of course when we’re on the go, it’s easy to resort to the convenience of fast food. But Salge Blake offers another solution to fast-paced lives—one that still saves time without compromising healthy eating: pre-planning meals for the week in advance.
“It’s interesting because people will often say planning takes time—it does take time, but it takes little time compared to the amount of time that is being wasted standing on line getting food on the go,” says Salge Blake.
But Salge Blake is also realistic: “I’m not saying all of them but most of them—your breakfast and your lunch and most of your dinners. I know with dinners you want to have some spontaneity but it can’t be spontaneous every night.”
Give it time
Arevalo remembers a patient of hers who was looking to lose weight. At first, the patient quickly gave up because she felt she wasn’t seeing enough results for the time she was putting in. The second time around, she set a different goal: “She made her resolution to be a different woman, to achieve her goal weight regardless of length of time and she came to see me for help.”
“We worked for a couple of months, setting smart goals at each bi-weekly visit, doing weekly weight checks and keeping a food diary. Time wasn’t her goal this time, just the weight,” says Arevalo.
“Choose to go slow but safe,” she added.
It’s your turn to make Sunday Supper and you’re all set to spend the afternoon making an aromatic and delicious pot roast. But what exactly is a pot roast?
A chuck roast is any cut of meat that comes from the chuck, or the shoulder part of the steer. A pot roast isn’t a specific cut of meat—it’s just a method of preparing a cut of meat by slowly braising it with liquid (like stock or wine) until it’s juicy and tender. Pot roast can be made with many cuts of meat, and there are many other nicknames for pot roast, including arm roast and clod roast (check out this great roast roster from Epicurious for a full explanation).
Pot roasts (made from a chuck cut!) are easy to cook in a single pot, and can take any amount of time from an hour to almost an entire afternoon. You can use a slow cooker, an instant pot, a Dutch oven—they’re very easy to adapt for a large crowd and range in weight from two to around five pounds. Chuck roasts are also referred to as chuck eye roasts, chuck pot roasts, and chuck roll roasts. Since you’re always braising a pot roast, the meat will be tender and rich in flavor.
Check out these seven recipes for pot roast (many of which call for a chuck roast!) here and you’ll be on your way to a delicious dinner in no time.
Garlicky Pot Roast
Make sure that you read this recipe right: It says eight heads of garlic, not cloves. This seriously garlicky pot roast starts off with roasting whole heads of garlic and makes enough to stock up and save for upcoming dinners. Get our Garlicky Pot Roast recipe.
Easy Beef Stew
A great winter stew that freezes well, this recipe calls for a three-pound boneless chuck roast. You can substitute any winter root vegetables for the carrots and Yukon Gold potatoes to change it up and be sure to freeze any leftovers. Get our Easy Beef Stew recipe.
Swedish Pot Roast
Hummingbird Thyme
This comforting dish is made with a fou- pound chuck roast and seasoned with ginger, nutmeg, cinnamon, garlic, brown sugar, vinegar, and salt. You can use a pressure cooker or a Dutch oven, depending on what’s most convenient and how much time you have. Get the recipe.
Cajun Pot Roast with Tomato Gravy
Life’s Ambrosia
Creole seasoning gives this tender chuck roast recipe a Cajun twist. The tomato gravy is an excellent accompaniment to mashed potatoes or some creamy polenta. Get the recipe.
Instant Pot Pot Roast
Civilized Caveman Cooking
This two-ingredient recipe is hardly a recipe at all—simply add the chuck roast (cubed) with a full jar of marinara sauce to your instant pot and you’re set. Get the recipe.
Slow Cooker Pot Roast with Easy Gravy
Pale OMG
A number of vegetables make this a balanced meal—you can easily add in a batch of cauliflower puree as well make to make the gravy a bit thicker. Get the recipe.
Vegetarian Pot Roast
Gimme Some Oven
If you’re trying to create the flavors of a traditional pot roast for a vegetarian crowd, this recipe made with Yukon gold potatoes and baby bella mushrooms is the perfect match served over egg noodles. Get the recipe.
