Beef

Pot Roast
chuck roast
2 cups organic beef broth
Rancher Steak Rub
1 large onion
1 bag baby carrots
2 bay leaves

        Pour beef broth in bottom of crock pot. Place on layer of sliced onion and bay leaves on top of broth. Season both sides of roast with Rancher Steak Rub. Place remainder of onion on top of roast. Cook on high for 3 hours add carrots. Finish cooking roast until tender about another 3-4 hours.

Mexican Meatballs (recipe from Becoming Our Best)
Sauce:
1 medium onion
2 tbsp garlic grapeseed oil (Wildtree)
2 cups tomatoes puree (4 tomatoes in food processor)
4 garlic cloves minced
2 tbs chili powder
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp sea salt
           Saute the onions in the oil until tender. Add tomato puree, garlic, chili powder, cumin,oregano and salt. Mix well and let simmer for 15-20 min, stopping often. Pour the sauce into a food processor and process until smooth. While simmering make meatballs.

Meatballs:
1 lb ground beef
1 lb ground pork
1 1/2 tsp salt
3 garlic cloves minced
1 tbsp oregano
1/2 small onion, minced
2 tsp cumin
            Mix together all ingredients and form golf ball sized meatballs. Place meatballs into a glass dish and bake at 375 for 15 min. Then spoon sauce over the meatballs and bake for another 10-15 min.


Cuban Beef (recipe from The Girl Who Ate Everything)
2 lbs Beef chuck -eye boneless
3 garlic cloves
1 1/2 tsp lime zest plus
1 onion sliced thin
salt and pepper
1 tsp garlic grapeseed oil (Wildtree)
1/4 tsp cumin
2 tbsp orange juice
2 tbsp red wine

Bring beef, 2 cups water, and 1 1/4 teaspoons salt to boil in 12-inch nonstick skillet over medium high heat. Reduce heat to low, cover, and gently simmer until beef is very tender, about 1 hour 45 minutes. (Check beef every 30 minutes, adding water so that bottom third of beef is submerged.) Remove lid from skillet, increase heat to medium, and simmer until water evaporates and beef starts to sizzle, 3 to 8 minutes. 

Using slotted spoon, transfer beef to rimmed baking sheet. Pour off and reserve fat from skillet. Rinse skillet clean and dry with paper towels. Place sheet of aluminum foil over beef and, using meat pounder or heavy sauté pan, pound to flatten beef into 1/8-inch-thick pieces, discarding any large pieces of fat. Some of beef should separate into shreds. Larger pieces that do not separate can be torn in half.

Combine garlic, oil, and cumin in a small bowl. Combine orange juice and lime zest and juice in a second bowl.

Heat 1 1/2 teaspoons reserved fat in now-empty skillet over high heat (don't discard the rest yet). When fat begins to sizzle, add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is golden brown and charred in spots, 5 to 8 minutes. Add sherry (or substitute) and 1/4 cup water and cook until liquid evaporates, about 2 minutes. Transfer onion to bowl. Return skillet to high heat, add 1 1/2 teaspoons reserved fat, and heat until it begins to sizzle. Add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes. It's important to get it nice and crisp.

Reduce heat to low and push beef to sides of skillet. Add garlic mixture to center and cook, stirring frequently, until fragrant and golden brown, about 30 seconds. Remove pan from heat, add orange juice mixture and onion, and toss to combine. Season with pepper to taste. Serve immediately with lime wedges. Can be used as taco filling or just plain.