Category Archives: Meat

Peppercorn Crusted Beef Tenderloin

Peppercorn Crusted Beef Tenderloin by


  • 2 tablespoon(s) whole green peppercorns
  • 1 tablespoon(s) whole white peppercorns
  • 1 tablespoon(s) whole black peppercorns
  • 3 pound(s) trimmed beef tenderloin, preferably center-cut (see Tips & Techniques)
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 1/2 teaspoon(s) kosher salt


  1. Preheat a gas grill (with all burners lit) to 400°F
  2. Coarsely crack peppercorns with a small heavy skillet (or saucepan), in a mortar and pestle, or in a spice grinder.
  3. Tie kitchen string around tenderloin in several places so the meat will hold its shape as it cooks. Rub with oil, sprinkle with salt, and coat with the cracked peppercorns.
  4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the tenderloin on the unheated side of the grill rack. Close the lid and roast undisturbed for 20 minutes.
  5. Rotate the tenderloin 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare), 15 to 35 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.
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Posted by on June 19, 2012 in Meat


Tomato-Herb Marinated Steak

Tomato-Herb Marinated Steak by


  • 1 medium tomato, chopped
  • 1  shallot, peeled and quartered
  • 1/4 cup(s) red-wine vinegar
  • 2 tablespoon(s) chopped fresh marjoram
  • 1 tablespoon(s) chopped fresh rosemary
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) freshly ground pepper
  • 1 1/2 pound(s) flank steak, trimmed


  1. Puree tomato, shallot, vinegar, marjoram, rosemary, salt, and pepper in a blender until smooth. Set aside 1/2 cup, covered, in the refrigerator. Scrape the remaining puree into a large, sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 hours or up to 24 hours.
  2. Preheat grill to medium-high. Remove the steak from the marinade (discard the marinade). Oil the grill rack (see Tips & Techniques). Grill the steak 4 to 5 minutes per side for medium-rare or 6 to 7 minutes per side for medium, turning once and brushing the cooked side with some of the reserved sauce. When the steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice the steak crosswise and serve with any remaining sauce spooned on top.
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Posted by on June 9, 2012 in Meat


Chili Verde

Chili Verde by a Year of Slow Cooking


  • 4 pound chuck roast
  • 1 green bell pepper, seeded and diced
  • 1 small onion, diced
  • 1 (4 ounce) can diced chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 10 tomatillos, diced (peel off the outer wrapper, if they have one)
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons sage
  • 1 Tablespoon oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped cilantro leaves


  • Place the roast into a 6 qt slow cooker. Add diced bell pepper, onion, and tomatillos. Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
  • Cover and cook on low for 8-10 hours or until meat shreds easily with a fork. If the meat seems tough,  chopped it into large chunks, and put it back in the pot for another hour or two
  • Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream. Here is a A Year of Slow Cooking’s refried bean recipe if you’d like to give it a try!
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Posted by on March 18, 2012 in Crock Pot, Meat


Lemon and Rosemary Lamb

Leg of Lamb with Lemon and Rosemary by A Year of Slow Cooking


  • 3 pounds whole leg of lamb
  • 1/4 cup honey
  • 2 tablespoons prepared dijon mustard
  • 1 tablespoon dried rosemary
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice (1 lemon, juiced)


  1. Use a 4-quart slow cooker.
  2. In a small bowl, combine honey, dijon, the spices, lemon zest, and lemon juice. Stir with a spoon to form a paste. Smear this paste on all sides of the lamb roast. Cover and cook on low for 8 hours. The lamb should be easy to cut with a fork when it is done.
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Posted by on March 11, 2012 in Crock Pot, Meat


Asian Shredded Beef

Slow Cooker Asian Shredded Beef by A Year of Slow Cooking
modifications were made


  • 2.5 pounds boneless beef roast
  • 1/2 cup low sodium soy sauce
  • 1/2 cup Madras curry paste
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 2 teaspoons garlic powder (or 6 cloves, minced)


  1. Use a 5 quart slow cooker. Trim any visible fat from the meat, and place in the bottom of the slow cooker. Rub curry paste onto the meat, and top with the ketchup and honey. Pour in the soy sauce. Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork. You may need to take the meat out and cut in chunks after 8 hours, then turn to high for an hour or so to get it to shred nicely (I did this).
  2. Serve over white or brownnrice, or over shredded cabbage. I used the cabbage, and we all liked it.

    **If you like you can add cabbage directly to the crock pot for the last hour of cooking.

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Posted by on March 4, 2012 in Crock Pot, Meat


Cranberry Roast

Super Simple Cranberry Roast (beef or turkey) by A Year of Slow Cooking


  • 2-3 pounds beef or pork roast or stew chunks
  • 1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
  • 2 tablespoons low sodium soy sauce
  • 2 cups whole berry cranberry sauce (canned or homemade)


  1. Add the meat to a 4qt slow cooker. Add the onion, soy sauce, and cranberry sauce and soy sauce. Do not add water.
  2. Cover and cook on low for 7-9 hours.
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Posted by on February 19, 2012 in Crock Pot, Fruit, Meat


Tex Mex Pot Roast

Crockpot Tex Mex Pot Roast By a Year of Slow Cooking


  • 2 pounds boneless beef chuck roast
  • 1 teaspoon chipotle chile powder
  • 1 (15-ounce) can chili beans, undrained (low sodium, if possible)
  • 1 (11-ounce) bag frozen corn
  • 1 green pepper, diced
  • 1 (10-ounce) can Rotel (tomatoes and chiles), undrained (low sodium, if possible)


  1. Use a 6-quart slow cooker.
  2. Add your meat, chipotle chile powder and all the canned ingredients. Cover and cook on low for 8 to 10 hours.
  3. Serve as stew or over baked potatoes
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Posted by on February 8, 2012 in Crock Pot, Meat