Classic pot roast

Classic Pot Roast

There’s nothing better on a chilly Sunday afternoon than the scent of pot roast cooking in the oven. This one is simple and hearty and perfect for two people.

Serves 2

  • 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds chuck roast
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, peeled and minced
  • 3 cups beef stock
  • 3/4 cup dry red wine
  • 1 pound fingerling potatoes
  • 2 large carrots, cut into 2-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • 1/2 cup frozen peas
  • 1 tablespoon fresh chopped parsley, for garnish

Preheat oven to 325°F.  

Place flour, salt and pepper on a large plate or shallow platter and mix with a fork until incorporated. Pat chuck roast dry with a paper towel, then coat with flour mixture on all sides. Set aside and allow to dry slightly. 

Heat oil in a small Dutch oven or large, oven-safe saute pan (with tight-fitting lid) over medium-high heat. Sear the roast until brown on all sides (about 4-5 minutes per side). Transfer roast to a plate.  
 
In the same pan, sauté onions until transparent, then add garlic and cook 1 minute longer. Add the stock and red wine to deglaze the pan, scraping up any browned pieces as you go.  

Transfer roast back to the pot. Add the potatoes, carrots and celery. There should be enough liquid in the pot to cover the meat and vegetables about half way. Add a little more stock, if needed. Bring the liquid to a simmer, then cover the pan with a tight-fitting lid and place in oven for 1 ½-2 hours, until tender. Remove pot from oven and uncover. Add frozen peas to the pot and replace the lid, allowing to sit for 3-4 minutes until peas are cooked. 

Transfer roast and vegetables to a platter, garnish with parsley. Serve with rice or polenta. 

8 Tips For Making Your Holidays Hassle-free (In The Kitchen, At Least)

We’re heading into what, for many, is the most intensely social time of the year. Parties, dinners, decorating, baking—it can all be a little overwhelming. But when it comes to hosting holiday dinners and parties, staying organized and doing some pre-planning can make your entertaining easier and more enjoyable for everyone, especially you. Then you can relax and appreciate all the rest of the festivities, too.

  1. Keep it simple. Now isn’t the time to experiment with a bunch of new , complicated recipes. Cook things you’ve made before using as many on-hand ingredients as possible. Keep the beverage list short—beer, wine, and a do-ahead batch cocktail, along with a non-alcoholic choice for those who don’t want to drink.
  2. Make a plan, and don’t wait until the last minute. Whether you’re doing dinner for two or cocktails for 50, advance planning makes the event easier. Develop your menu, gather and read through your recipes, make a shopping list and a timetable. But, stay flexible. In these days of uncertainty, guests get sick at the last minute, an ingredient you need may be in short supply (or really expensive), your oven decides to quit working—any number of situations could put a crimp in your plans. Take a deep breath and shift accordingly. There’s always a solution or alternative.
  3. Inventory your equipment and supplies well in advance. Make sure you have everything you need, like roasting pans, pie plates, and serving pieces. If you have holes to fill, make a stop at your local thrift store. Sometimes you can find what you need without spending a fortune. Make sure all of your table linens, if you’re using them, are clean and ready to go.
  4. Don’t think you have to make everything from scratch. It’s perfectly fine to take some shortcuts when you’re cooking a huge meal. Frozen pie crusts, frozen vegetables, even canned cranberries can all work with a little dressing up. Even Ina Garten doesn’t hesitate to use store-bought ingredients.
  5. Do as many things in advance as you can. Bake the pies, chop the vegetables for the stuffing, set the table, cook the sweet potatoes. Everything you can do ahead of time will make it easier on the day of.
  6. Embrace the principle of mise en place. That means chopping, measuring, and organizing all the ingredients and tools you’ll need for each recipe. It may seem a bit time-consuming at first, but once you get the hang of it, you’ll never go back to your old habits again. It makes the actual cooking way more efficient. Real Simple explains how to do it.
  7. Clean as you go. This is when a helper can make a big difference. While you’re focused on the cooking tasks, someone else can be washing up the pots and pans and measuring cups so they’re ready to go for the next recipe. If you don’t have someone else to pitch in, then take a few minutes to do it yourself. It makes the next cooking task easier when you’re not trying to move around dirty dishes from the last one. And when the avalanche of after-dinner dishes hits the kitchen, you’ll have an empty dishwasher and sink ready for them.
  8. Let go of your expectations and perfectionism. Your guests won’t remember a dry turkey, but they will remember how you made them feel welcome and loved, and that’s the most important part of all. 
Coffee-rubbed steak with side of spiralized potatoes and glass of water

Coffee-rubbed Steak with Spiral Potatoes

This recipe from our friends at Whole30 features a flavorful rub that blends ground coffee, chile powder and other spices to jazz up the flavor of your steak. The crispy spiral potatoes served alongside are can’t-stop-eating-them good!

Serves 4

  • 1 ½ tablespoons finely ground coffee beans or ground instant coffee
  • 1 ½ tablespoons hot chile powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon powdered mustard
  • 4 grass-fed ribeye steaks
  • 3 medium russet potatoes, peeled and spiraled
  • 1 ½ to 2 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Adjust the oven racks so one is about 4 inches from the broiler heat and the other is lower in the oven. Preheat the oven to 425°F. Line a rimmed baking pan with foil. 

In a small bowl, combine the ground coffee, chili powder, paprika, salt, and powdered mustard. Place the steaks on the un-heated rack of a broiler pan or baking pan. Rub the steaks all over with the coffee mixture. Set aside.

Place the spiraled potatoes on the lined baking pan and pat dry with a paper towel. In a small bowl, combine the oil, garlic powder, salt, and pepper. Drizzle over the potatoes and gently toss to coat. Roast the potatoes on the lower oven rack, tossing once halfway through, for 20 minutes.

Set the oven to broil, leaving the potatoes on the lower rack. Place the steaks on the upper rack. Broil the steaks, turning once halfway through, until medium-rare (130 degrees F) or desired doneness. Use a meat thermometer for best results. Remove the pan with the steaks from the oven, tent with foil, and allow the steaks to rest until the potatoes are done.

Move the pan with the potatoes to the upper rack and finish under the broiler, watching carefully and tossing occasionally, until golden and crisp, about 5 minutes.

Recipe courtesy of The Whole30 Fast and Easy Cookbook by Melissa Urban. Learn more about Whole30 here.

Open-faced steak sandwich with sliced roast beef, spinach leaves, sliced tomato, and cheese on the side

When Does an Ordinary Sandwich Become Extraordinary? When You Add Panorama Organic Beef, Of Course.

A sandwich is, at its most basic, a piece of meat between two pieces of bread. The 4th Earl of Sandwich is credited with giving the quick and easy meal its name, but for centuries before the Earl devoured his dinner of salt beef and thick bread while working at his desk (or at the gaming table, depending on which story you believe), in almost every culture, people both rich and poor wrapped bread around meat and sometimes cheese. 

A recent consumer survey found that sandwiches have become a go-to for people eating at home because they’re easy, healthy, and budget-friendly. If the same old ham and Swiss on rye or turkey with avocado just aren’t exciting your taste buds anymore, we’re here for you. Panorama Organic’s grass-fed beef makes your boring sandwich into a gourmet meal, all while delivering health benefits to you, restored ecosystems to birds and wildlife, and prosperity to American family ranches.

All of our beef, whether fresh, frozen, or prepared, is organic and 100% grass-fed, with no-GMOs, antibiotics or hormones, or imported mystery meat. Our ranchers treat their animals with special care so they deliver the best-tasting beef to your table.

Two burgers with onions, pickles, and cheese on cutting board with tomatoes on the side

When it comes to sandwiches, the most obvious and popular choice is the hamburger, a staple of barbecues and backyard parties across America. Panorama Organic offers four different types of ground beef—the standard 80/20 and 85/15 blends, a 93/7 blend for those who prefer a leaner product, and our new Chef’s Blend, a combination of ground chuck, brisket, and short rib for big, beefy taste. You’ll find plenty of creative burger ideas on our recipe page—everything from a simple classic burger to a Southern version with fried green tomatoes.

Taking the burger idea one step further, there’s nothing more comforting than a cold meatloaf sandwich made with leftover meatloaf. Add some mustard, mayo, cheddar cheese, tomato, and lettuce, and dinner is served.

If you have hours to spend, a slow-smoked brisket with spicy barbecue sauce makes not only a great dinner, but with the addition of cole slaw and sturdy rolls, an amazing sandwich the next day. If you don’t have time to spend tending the smoker, you can also braise the brisket in chile sauce.

Get spicy with steak in this carne asada sandwich, which includes roasted red pepper and green chile, red onion, avocado, and a lime-infused sauce. If you don’t want to take the time to roast and peel your own peppers, you can find roasted red peppers packed in olive oil and frozen or jarred green chile at almost any grocery store. They’ll do in a pinch.

Panorama Organic’s steak strips make great kabobs. Stuff the grilled meat and veggies into pita bread and drizzle with a little tzatziki for a healthy and delicious Mediterranean dinner. Or, cook them up in a grill pan with onions, pile on a sub roll, top with melty Provolone, and you have a classic Philly cheesesteak. 

Meatball sandwich with cheese and marinara sauce on baguette

Last year, Panorama Organic launched a line of fully cooked prepared products to make your life easier. Our hotdogs, meatballs, and hickory-smoked sausage are all made from the same organic, grass-fed beef as our higher-end cuts, and offer the same delicious flavor in a healthy, easy to dress up package.

The meatballs are great in soups and over spaghetti, of course, but they also make a delicious meatball sandwich or sliders. Broil them for a few minutes to get them nicely browned, add your favorite marinara sauce and some cheese to a hoagie roll, and you have a dinner to please everybody.

The uncured hickory-smoked sausage is great on the grill, but you can also cook it in a skillet with some green peppers and onions for a tasty sandwich on your favorite bread. If you want to get especially creative, simmer it for a few minutes in some beer before putting it on the grill or in the pan. 

And then there’s the humble hotdog. Ours are fully cooked, uncured, and made of 100% grass-fed, organic beef. You can go the simple all-American route with some mustard and relish or add chili and cheese. For a Chicago dog, add onions, tomatoes, pepperoncini and a poppy seed hot dog bun. Our favorite is the Sonoran dog with bacon, beans, jalapeno, avocado, tomato, onion, and cheese, all served up in a bolillo bun. 

What kind of creative sandwiches are you creating with Panorama Organic beef? Post a picture on Instagram  or Facebook and tag us. We always appreciate seeing what our customers are doing.

Family sitting around table with candlesticks inside kitchen

8 Tips for Making Cooking at Home Simple, Delicious, and Fun

As inflation continues to eat away at consumer buying power, especially at the grocery store, home-cooked meals continue to trend among American consumers. Between 79 and 80% of American meals are consumed at home, a number that hasn’t decreased even as the pandemic has somewhat loosened its grip on life.

Eating at home has its benefits—portion control, knowing what’s in your food, healthy ingredients, less expense—but if you’re not someone who enjoys the process, grocery shopping and preparing food can be a chore. Yet with a little planning, even the most kitchen-resistant among us can learn to put healthy, delicious, and simple meals on the table, and have fun doing it.

Make a plan. Spend a few minutes on the weekend planning what you’re going to cook and eat during the week. Keep in mind that you don’t have to actually cook every meal. Grill a big steak for dinner one night, save the leftovers, and you’ll have sandwiches/salads/tacos for lunch for the next couple of days. 

Make a budget and a list. (The tedious part.) Once you have a basic menu outlined, then make a shopping list, keeping in mind your food budget for the week. It’s easy to bust the budget by impulse buying lots of meat, cheeses, and expensive condiments, but meat doesn’t have to be the center of your plate at every meal. Fill in with lots of fresh vegetables and beans and use less-expensive cuts, like stew meat (for soups and stews), steak strips (for kabobs) or brisket, which will feed a crowd and still give you leftovers for sandwiches or other meals. And of course, Panorama Organic’s grass-fed ground beef is an excellent choice for burgers, meatloaf, or tacos. The key with meat is to buy the best you can afford, but then use it sparingly and extend it through more than one meal.

Stock your freezer. It’s just as easy to make a big batch of soup or stew as a small one and then freeze what you won’t eat in a few days. Just be sure to wrap it well so you don’t end up with freezer burn, and label and date it so you aren’t faced with mystery containers later. It also helps to keep a list of what’s in the freezer. A small magnetic dry erase board on the outside makes inventory management a snap. It’s super-gratifying to know that on a chilly day, you can pull a package of delicious beef stew out of the freezer and have dinner on the table in no time at all.

Stock your pantry. Buy things like beans, rice, pasta, and other staples in bulk so they’re always ready to cook when you are. Canned stocks and tomatoes are also essentials for soups and stews. But make sure you stock up on things you’ll actually use—we’re still choking our way through the gluten-free quinoa pasta we bought in bulk at the beginning of the pandemic when there wasn’t anything else in the store.

Use prepared foods. You don’t have to bake your own bread, hand make pasta, or cook anything from scratch unless you want to. Panorama Organic has created a pre-cooked line of grass-fed meatballs, sausage, and hotdogs that help you get delicious and wholesome meals on the table quickly and easily. Visit our recipe page for ideas.

Commit to trying one new recipe a week. It’s easy to get into a rut in the kitchen, always making the same set of meals over and over. It’s easy, but it can get pretty boring for both the cook and the eaters. Spend a little time on one of the thousands of recipe sites (Simply Recipes is a good place to start) and come up with a list of new things to try, then pick one each week. Experiment with a new cuisine, a new cooking method, or a new ingredient or spice. If you don’t like it, you don’t have to make it ever again, but it might add a new meal to your rotation and make things a little more interesting.

Make good use of your slow cooker and/or Instant Pot. A slow cooker is great for soups, stews, chili, or even oatmeal for a nourishing breakfast in the morning. And if you have an Instant Pot and some dry beans in the pantry, you can get a delicious soup on the table in a little over an hour without soaking or precooking the beans. It doesn’t get much easier.

Get everyone into the act. Even young kids can learn to make simple dishes like hotdog mac and cheese, so let them cook, with some adult supervision of course, one night a week. And be sure that those who don’t do the cooking are there for the clean-up. Making it a team effort is more fun than having one designated cook who has to shoulder the entire responsibility.

Finally, don’t forget to treat yourself once in a while and go out to eat. Local restaurants are still struggling to recover from the pandemic, so give them your support.