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Sunday Suppers #2: Simple Pot Roast and Family Traditions

September 27, 2014 by Shari Eckstrom 20 Comments

Sunday Suppers #2: Simple Pot Roast

Family traditions counter alienation and confusion. They help us define who we are; they provide something steady, reliable and safe in a confusing world. ~ Susan Lieberman

Sunday Suppers #2 – Simple Pot Roast

Sundays in our home tend to run at a slower pace; mornings are more leisurely. I’m still up at the crack of dawn, but in the back of my mind I know that Sunday is different. Work is kept to a minimum with no craziness allowed on my day of rest.  The day feels different and I like it that way.

Tim and I are trying to start a new tradition on Sundays too. Most days after church we head over to the greenbelt (a trail system around Boise), hop on our bikes and spend time enjoying a little exercise and the beauty of our city. It’s helping us to reconnect and affirm to each other that time spent together is important… we as a couple are important.

This is how I feel about Sunday suppers. A tradition that reaffirms to all that time spent together is worth the effort. The TV can wait, cellphones and computers will still be waiting, all the world can be put on hold as families affirm their value and importance. Time stands still and love flourishes in these special moments. Don’t miss out.

Simple Pot Roast

I love the simplicity of this meal. It is perfect for fall with the homey smells and comforting taste everyone will enjoy. 

4.0 from 1 reviews
Simple Pot Roast
 
Print
Prep time
20 mins
Cook time
2 hours 40 mins
Total time
3 hours
 
Serves: 8 servings
Ingredients
  • 1 (4-to 5- pound) boneless chuck roast
  • 2 large cloves garlic, sliced
  • ½ tsp sea salt
  • ½ tsp pepper
  • ¼ cup flour
  • ⅓ cup olive oil
  • 1 large onion, sliced
  • 1 cup dry red wine (broth may be substituted)
  • 2 cups homemade Italian tomato sauce (or 15 oz can tomato sauce)
  • 1 tbsp unrefined cane sugar or molasses
  • 1 tsp dry mustard
  • 1 tsp rosemary
  • 1 tsp marjoram
  • 8 small potatoes, scrubbed
  • 6 carrots, scrubbed and quartered
  • 4 stalks celery, cut into 2 inch pieces
Instructions
  1. Rinse roast and pat dry.
  2. Cut small slits in top of roast and insert slices of garlic.
  3. Mix together sea salt, freshly ground black pepper and flour and dredge roast in flour.
  4. Heat oil in large dutch oven over medium high heat and brown roast on all sides.
  5. Add sliced onion and wine to roast.
  6. Combine tomato sauce and next 4 ingredients, bring liquid to a boil, cover and reduce heat.
  7. Simmer roast for 1½ hours.
  8. Add potatoes, carrots and celery. cover and continue simmering for an additional hour or until meat is tender.
  9. Transfer roast and vegetables to a serving platter.
  10. Serve with pan gravy spooned over top.
3.2.2807

Recipe adapted from The Ultimate Southern Living Cookbook: Deluxe Pot Roast

Simple Pot Roast shared with: 

Natasha in Oz: Say G’Day *Snippets of Inspiration: Weekend Wind-Down *2 Crochet Hooks: Snickerdoodle Sunday *Ducks ‘n a Row: Happiness is Homemade *My Pinterventures: Merry Monday Link Party * Mrs Tee: The Mommy Monday Blog * Create With Joy: Inspire Me Monday *The Ultimate Linky: Bloggers  Brags  *Creative K Kids: Tasty Tuesdays *Weekend Craft: Creative Spark Link Party Weekend Craft: Creative Spark Link Party *God’s Growing Garden: The Great Blog Train *The Newlywed Pilgrimage: Moonlight and Mason Jars * Crafty Wife: The Wednesday Roundup *The Cookie Puzzle: Party in your PJs

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: Beef, Entrees, Sunday Suppers Tagged With: beef, one pot meal, pot roast, Real Food, whole food

Bourbon Brown Sugar Glazed Flank Steak

June 14, 2014 by Shari Eckstrom 54 Comments

Barbecue season is heating up and Bourbon Brown Sugar Glazed Flank Steak is sure to please the most picky of palates. Bourbon Brown Sugar Glazed Flank Steak won’t empty your wallet either. A great reason to fire up the grill, chill a few drinks and invite your friends over for a simple summer dinner.

Bourbon Brown Sugar Glazed Flank Steak

What’s special about the Bourbon Brown Sugar Glazed Flank Steak is summed up in two words; the sauce! Amazing flavorful sauce with just a touch of heat. A sweet, lick your plate when no one is watching, incredible kind of sauce. I want some more Bourbon Brown Sugar Glazed Flank Steak Sauce! 

Bourbon Brown Sugar Glazed Flank Steak

So what are you waiting for? Get yourself to the store, pick up some Flank Steak and fire up the grill! Trust me, you’ll thank me later after just one taste of Bourbon and Brown Sugar Glazed Flank Steak.

Bourbon Brown Sugar Glazed Flank Steak

Fire up the grill, time to #BBQ! Bourbon Brown Sugar Glazed Flank Steak @puregracefarms

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4.3 from 3 reviews
Bourbon Brown Sugar Glazed Flank Steak
 
Print
Serves: 6
Ingredients
  • 1½ pounds flank steak
  • ½ cup Bourbon
  • ¼ cup soy sauce
  • ½ cup dark brown sugar
  • 1 tsp red pepper flakes
  • ¼ tsp freshly ground black pepper
  • ¼ tsp corn starch
Instructions
  1. Place flank steak in large bowl.
  2. Add all remaining ingredients, except cornstarch, to bowl.
  3. With your hands thoroughly work in all ingredients into flank steak, getting into all the nooks and crannies.
  4. Place steak in ziplock bag and pour sauce from bowl into bag. Close and place in refrigerate for a minimum of 1 hour, 3-4 hours is best.
  5. Heat grill on high.
  6. Remove flank steak from plastic bag, gently shaking to remove excess marinade. Reserving marinade for glaze.
  7. Place flank steak on grill and cook for 4-5 minutes, turn, grill for an additional 4-5 minutes. Remove from heat. Steak should still be pink in the center.
  8. Allow steak to rest on cutting board for 10 minutes, while preparing glaze.
  9. Heat marinade in small sauce pan over medium high heat until sauce begins to simmer. Reduce heat and simmer for 5 minutes.
  10. Remove small amount of sauce and mix with corn starch. Return cornstarch mixture to pan and whisk continuously until thickened.
  11. Cut flank steak on the bias into strips and serve with Bourbon glaze spooned over top.
3.2.1311

Recipe adapted from Sugar Steak with Bourbon by Amanda Hesser: Food 52

Bourbon Brown Sugar Glazed Flank Steak shared with:

Natasha in Oz: Say G’day Saturday Link Pasrty *Satori Design for Living: Our Sunday Best Showcase *Mrs Tee love life and Laughter: Mommy Blog Hop *My Pinterventures: Merry Monday Linky Party *Create With Joy: Inspire Me Monday *Creative K Kids: Bloggers Brag *Ducks ‘n a Row: Plucky’s Second Though Link Party  *New Mama’s Diaries: Creative with Style  *21st Century Housewife: Hearth and Soul *Our Delightful Home: Show Me What You Got *Yesterfood: Treasure Box Tuesday *Lou Lou Girls: Lou Lou Girls *Nap time Creations: Create Link Inspire *3GLOL: Teach Me Tuesday *Mandy’s Recipe Box: Totally Talented Tuesdays *Creative K Kids: Tasty Tuesday’s *Southern Beauty Guide: Let’s Be Friends *Detours in Life: Tickle My Tastebuds Tuesday *The Shady Porch: Party on the Porch *Foody Schmoody: The Wednesday Roundup *My Paper Craze: The Creative Spark *Sweet Haute La Dolce Vita *Lambert’s Lately: Create it Thursday *Living Well Spending Less: Thrifty Thursday *Organized 31: Inspire us Thursday *The Happy Scraps: Creative Exchange link party *Juggling Real Food and Real life: Let’s Get Real *Christina’s Adventures: The Handmade Hangout *Simple Living and Eating: Foodie Friday *My Turn For Us: Freedom Friday’s *Closer to Home: Friday Frenzy  *The Pin Junkie: Friday Link Party  *The Cookie Puzzle: Party in Your PJ’S *Kitchen Dreaming: Weekend Social *In the Kitchen with Jenny: Foodie Friend Friday

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: Beef Tagged With: Alcohol, BBQ, grilled, simple

What’s Normal?

March 15, 2014 by Shari Eckstrom 20 Comments

The only normal people are the ones you don’t know very well – Alfred Adler

 Have you ever stopped to think about what normal is, how it’s defined and who sets the standard? I returned home yesterday from a four week trip to Seattle and am anxious to get back to some sort of normalcy, but upon reflection I am not sure what that is.

Carne Asada Street Tacos: Pure and Simple The problem with defining normal lies in the state of flux that I currently find myself in. Living one day at a time sounds all well and good, but the practicality of the notion can be a little daunting. I tend to be a person of action. If you have something that needs tackling or a plan that needs creating, I’m your gal.  Sitting around (figuratively, of course), patiently waiting for life to unfold without any notion of what is around the bend is tantamount to torture for this get ‘er done kinda girl.

Carne Asada Street Tacos: Pure and Simple In my mind this is what everyone expects of me; have a plan, prepare for the future and leave nothing to chance. All worthy ideas I have subscribed to for most of my life. But something has changed for me, deep down in my soul. I feel I am being called in a different direction and that the normal I have stood upon for all these years has been pulled out from underneath me. A little disconcerting at best.

Carne Asada Street Tacos: Pure and Simple I recognize that I am going to have to reinvent normal to fit the new set of circumstances I am currently living in and not get too caught up in what others have defined normal to be. My normal is different from what it used to be and I’m pretty sure it’s different from what your normal is. The point being that I, as an individual, get to define what normal is because there really is no normal.

Carne Asada Street Tacos: Pure and Simple Today I am going to to put aside the notions and expectations I imagine everyone else has of how I should live this life and begin to live my own normal. 

Carne Asada Street Tacos: Pure and Simple Growing up as I did in San Diego, frequent trips were made to Tijuana, Mexico and Rosarito Beach just  south of the border. The best thing ever was the little vendors plying their wares and the Carne Asada Street Tacos that were on just about every street corner in the city. I developed this recipe with those simple and delicious street tacos in mind.

Carne Asada Street Tacos: Pure and Simple

Carne Asada Street Tacos

Carne Asada Street Tacos shared with:

 Cunning Ladies’ Friday Party *A Dish of Daily Life: Foodie Friday *In the Kitchen With Jenny: Foodie Friends Friday *The Pink Sprinkle: A Wholesome Bunch

Filed Under: Beef, Entrees Tagged With: beef, in the kitchen, pure food, recipes, simple, taco, tortilla

Welcome to Pure Grace Farms. It's great to have you stop in for a visit. We are a small farm nestled in the foothills outside of Boise, Idaho where food is organically grown, prepared and preserved for optimum benefit to body and soul. Read More…

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It has long been a passion of mine to live off the grid and develop a greater level of sustainability. Life and circumstances have not always cooperated with my passions. Sometimes my desires come face to face with reality. I am learning to live within that happy middle ground, finding …A sane approach to sustainability. Read More…

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