Hen House, our local grocery store, has started their CSA (Community Supported Agriculture) for the summer and we are thrilled to be sharing all their good stuff with you! We will be posting recipes and updates on the CSA frequently all summer long. It will be fun to cook locally–and seasonally–so please join us.
This week, the bag was stuffed full of incredible food from Good Natured Family Farms! Starring was a grass fed chuck roast. Then, there was a bag of Jasmine rice, a dozen free range brown eggs, Swiss chard, kale, Farm to Market small grains sliced bread and fresh blackberries. It is so fun to shop this way because you will enjoy fantastic local food. And, as a special treat, they added a soy candle with a luscious apple pie scent. Here is the huge array of the tasty treasures.
But, alas, I was already sampling the fresh blackberries and later realized I forgot to include them in the group shot! Here they are and they are fantastic—I couldn’t stop eating them. Maybe I will use a few of them to make a yogurt parfait like this one.
The beef roast was such a fun surprise, as I love pot roast. I could almost taste it, yet I didn’t think a typical pot roast and vegetables was what I wanted. It was super hot outside and we wanted to eat it for dinner that night.
Sandwiches piled high with Italian seasoned beef just seem perfect for a casual summer dinner. My Instant Pot to the rescue, cooking it without heating up the kitchen.
Then, I made a salad using some of the kale and chard leaves and topped it with those blackberries.
Great summer eating! Enjoy!
Summertime Roast Beef Sandwiches
Makes 4 to 6 sandwiches
1 (2 to 2 ½ pound) boneless beef chuck roast
1½ teaspoons garlic powder
1 teaspoon salt
2 teaspoons dried oregano leaves
1 teaspoon fennel seed
1 teaspoon dried basil leaves
½ teaspoon paprika
½ teaspoon coarse ground black pepper
¼ teaspoon crushed red pepper flakes
3 tablespoons vegetable oil
1 sweet yellow onion, halved and thinly sliced
2 cups reduced sodium beef broth
2 tablespoons tomato paste
2 red or green sweet bell pepper, thinly sliced
2 cloves garlic, minced
4 to 6 buns, split and toasted
4 to 6 slices Provolone cheese
Cut beef into quarters. In a small bowl, stir together garlic powder, salt, oregano, fennel seed, basil, paprika, pepper and red pepper flakes. Sprinkle about half of the seasoning over the beef and rub to coat it evenly. Set aside.
Heat 1 tablespoon oil in a 6 quart electric pressure cooker on the sauté setting. Add half of the onion slices and cook, stirring frequently, until the onion is tender. Using a slotted spoon, lift onion out of the pressure cooker and place it in a small bowl; set aside.
Add the beef to the pressure cooker and cook until well browned, turning to brown evenly on each side. Top beef with the remaining seasoning mixture, the cooked onions, broth and tomato paste. Cover and cook on Manual High Pressure for 45 minutes. Allow pressure to release naturally. Lift beef out of liquids and set on a tray. Cover and allow to rest 15 minutes. Reserve the drippings.
While beef is cooking, heat remaining oil in a skillet over medium high heat. Add remaining onion slices, pepper slices and garlic. Season to taste with salt and pepper. Cook, stirring frequently, about 30 minutes or until vegetables are very tender.
Thinly slice or shred beef. Pile beef, peppers and sliced cheese on toasted buns. If desired, place sandwich, open-faced on a baking sheet and place under a broiler until cheese is melted. If desired, spoon a little of the drippings onto the sandwich.
This post has been sponsored by Hen House. More information on their CSA can be found here. All opinions expressed in this post are our own. Thank you for supporting the brands that help make this site possible.