Sous Vide Blade Roast

INGREDIENTS

1 (3 pound) blade chuck roast

salt and freshly ground black pepper to taste.

1 ½ tablespoons olive oil

1 tablespoon garlic finely grated.

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon ground thyme

1 teaspoon dried parsley

 

PREPARATION

·        Sous vide blade roast at 135°F for 24 hours.

·        Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.

·        Preheat the oven to 400 degrees F (200 degrees C) 10 minutes before the timer goes off. Line a baking sheet or casserole dish with aluminum foil.

·        Remove the bag from the sous vide and transfer to a plate. Remove roast and pat dry using paper towels to remove as much moisture as possible. Place the roast on the prepared baking sheet and cover with olive oil mixture.

·        Roast in the preheated oven for 20 minutes.

Instant Pot Black Beans and Rice

This tasty and healthy instant pot recipe is made with brown rice, dry black beans and taco seasonings in just over an hour.  Use the black bean and rice filling in tacos, burritos, and burrito bowls… or just eat the rice and beans on their own piled high with your favorite toppings!

(Use a six-quart Instant Pot.  Eight to 12 servings, total prep time 1:15 to 1:30.)

INGREDIENTS

▢ 1 and ½ cups dry black beans, rinsed*

▢ 1 and ½ cups dry brown basmati rice, rinsed*

▢ 1 tablespoon neutral oil

▢ 1 medium onion, diced

▢ ½ teaspoon salt

▢ 4 cups vegetable broth/bouillon

▢ 1 cup water

▢ 15 ounce can diced tomatoes with juices

▢ 1 tablespoon chili powder

▢ 2 teaspoons cumin

▢ 1 teaspoon dry oregano

▢ 1 and ½ teaspoon chopped garlic

▢ ¼ teaspoon cayenne pepper (optional)

 TO PREPARE

1.        Sauté onion and garlic in oil in Instant Pot, about 5 minutes.

2.     Deglaze the pot by adding ~¼ cup of the vegetable broth. Stir to remove any stuck-on bits of onion. Add the rest of the vegetable broth and water. Add tomatoes with juices, seasonings (chili powder, cumin, oregano, salt, optional cayenne), black beans and brown basmati rice. Don't stir.

3.    Lock the pressure cooker lid in place and set the pressure release valve to "sealing". Cook on high pressure for 28 minutes. Once the cook time is done, let the pressure release naturally. This will take about 15 minutes.

4.     Rice will continue to soak up any remaining liquid after cooking if you let it sit for a few minutes.

5.     Keep leftovers refrigerated in a closed container for 3-4 days. The rice and beans can be frozen on their own for up to 3 months.

*This recipe won’t work with canned beans or white rice because they need less time to cook and less liquid.