Super Easy Shredded Beef!!

   So for this post I wanted to show you guys something that is versatile and that can be used in more than just one meal. I had a chuck roast in my freezer that I was dying to use so I got it out and defrosted it. Once I had it defrosted I decided I was going to stick it into the crockpot. As I threw this recipe together I was hoping it would be delicious. Well delicious is an understatement to say the least. 

Let's just jump right into this one. I'm so excited to show you guys!!! 

   Liberally season your chuck roast with sea salt and pepper. I patted it into my meat. Heat a pan drizzled with extra virgin olive oil. Brown your roast on all sides.  

 After your meat is browned on all sides put your meat into the crockpot and add a quart of beef stock. Chop up half of a red onion and throw that in around your meat. 

Now add: 

2-3 Tbsp Worch sauce

2-3 Tbsp soy sauce

1 Tbsp Dijon mustard 

2 Tbsp tomato paste

A few cloves smashed garlic

2-3 Tbsp balsamic vinegar 

I cooked mine on low overnight. It was about 10 hours total in the crockpot. When I got up in the morning I went to shred the beef and it literally took 30 seconds with one fork. It was so tender. 

   That is literally it! So easy! So delicious! And so throw and go! You can make SO many different types of meals out of this. My husband and I ate sandwiches out of it with thick toasted bread and provolone or mozzarella cheese with Dijon mustard. As you can see the container in the picture below has been eaten out of. (Make sure and save ALL of the juices from it.) I'm going to make another roast within the next week and show you guys a pasta dish I have been dreaming about lately. Of course I ran out of beef before I had a chance to make it but I think you guys will love it. 

   Besides sandwiches I also made a couple meals with my shredded beef and baked potatos. Super easy and super delicious! Just bake off some potatos and add a little butter and salt. Top with the shredded beef and some of it's juices so the potato can soak it up. Top all of that with anything you prefer. I just used some sharp cheddar, sour cream and sriracha. I made a meal out of that with just a salad on the side. It was perfect. 

   You can use this beef for anything. I of course ran out way to quick before I could show you anything else but just be creative. You can make little mini pizzas and top it with the beef or use it in tacos, pastas, sandwiches, soups etc. 

I will be sure to post this pasta that has had the wheels turning in my head lately. 

I hope you guys enjoy!!! And don't forget you can freeze the beef and use it for something later. 

   New post coming soon after this one. I have a few in my "vault" I need to get to work on. 

Go like my fan page on Facebook!!! Just search Pinch of Sea Salt Blog and click the like button!! 

 Stay tuned!!

Mandarin Pork Loin Roast!

   So I have several posts I need to make but the other night I made this recipe and just couldn't wait to show you guys. This is something my mom made when I was younger and still makes to this day. I was craving it and decided to give it a shot. Now of course it always tastes better when mom makes it but I was pretty proud of myself for how well it turned out. It definitely hit the spot! 

   Start out with a boneless pork loin. Mine was about 4.5 pounds. Preheat your oven to 350. Place your pork loin fat side up in your pan and season with a little salt. Mix up about 4 large cloves of garlic (I grated mine up), 1 tsp cracked black pepper and two Tblsp dried rosemary. I used rosemary from my moms garden that I had dried out. 

   

   Spread that mixture over the fat of the pork evenly. 

   Bake this at 350 for about 45 minutes. 

Mix up your glaze while this is baking and let it sit and marinate together. 

Stir together:

1/2 cup orange marmalade

6 Tblsp orange juice. (I used fresh)

1/4 cup soy sauce

1/4 cup ketchup

2 Tblsp honey

2 1/2 tsp ground mustard

1 1/2 tsp ground ginger

2 large cloves of garlic (I grated mine)

  Stir together and let it sit until you pull the pork out.

 

   Pull the pork out after 45 minutes. It will have a beautiful crust from your rosemary, garlic and pepper rub. 

 

Pour 3/4 of the glaze over the pork loin then top it with 1 can of drained mandarin oranges. (As you can tell I used two cans but it's totally up to you!) 

Bake for another 30-45 minutes (pour the rest of your glaze on about half way through) or until your pork is 145 degrees or so.  If you cook it anymore than 150 your pork can become dry. Mine came out at about 145 and was very moist. 

 

   Make sure you let the pork loin rest for about 10 minutes before slicing into it so the juices can redistribute. 

Serve it up with some mashed potatoes and veggies! 

Oh and don't forget to use some of the drippings to spoon over the pork after you plate it up! 

   This recipe is SO delicious! If you try it out please let me know how you liked it! 

Shout out to my mom for giving me the memories of so many delicious home cooked meals!! :-)

Mandarin Pork Loin:

4.5 to 5 lb boneless pork loin

2 Tblsp dried rosemary

1 tsp cracked black pepper

4 large garlic cloves

Pinch of salt 

1 can mandarin oranges, drained

For the glaze: 

1/2 cup orange marmalade

6 Tblsp orange juice. (I used fresh)

1/4 cup soy sauce

1/4 cup ketchup

2 Tblsp honey

2 1/2 tsp ground mustard

1 1/2 tsp ground ginger

2 large cloves of garlic (I grated mine)