Supper Was Cooking While We Brought Cows Home
Have you ever had a day when your list was 14 things long and only enough time for probably 5 to get done?
Friday was one of those days.
We had cows to bring home and everything to get ready for Saturday's preg-checking. I knew by the time we came in that evening, I wasn't going to feel much like fixing supper.
And everyone was going to be hungry.
So I decided to let the oven do the cooking while we did the ranch work.
I had a T Bar J sirloin tip roast and a recipe I'd saved from our co-op telephone magazine.
The recipe called for a chuck roast, but I figured the sirloin tip would do just fine.
No browning, no extra skillet to wash.
Just the roast, potatoes, carrots, onions, and a seasoned broth, all in my big covered cast-iron roaster.
And off we went to get the cows!
This Week's Cut: Sirloin Tip Roast
A sirloin tip is a leaner roast than a chuck roast, but it can make a mighty good supper with a little care.
Melt-in-Your-Mouth Pot Roast
Recipe from our co-op telephone magazine
Ingredients
- • 1 boneless beef chuck roast (3–4 pounds), or a sirloin tip roast as I used
- • 1 pound medium red potatoes, quartered
- • 1 cup fresh baby carrots
- • ¼ cup Dijon mustard
- • 2 teaspoons dried rosemary, crushed
- • 1 teaspoon garlic
- • ½ teaspoon dried thyme
- • ½ teaspoon pepper
- • 1/3 cup chopped onion
- • 1½ cups beef broth
- • Minced fresh thyme, optional
Directions — Original Slow-Cooker Recipe
- 1. Place potatoes and carrots in a 5-quart slow cooker. Cut the roast in half.
- 2. Combine the mustard, rosemary, garlic, thyme, and pepper. Rub the mixture over the roast.
- 3. Place the roast in the slow cooker, top with onion and broth. Cover and cook on low until the meat and vegetables are tender, about 6–8 hours.
- 4. If desired, sprinkle with minced fresh thyme before serving.
How I Made Mine
I used a sirloin tip roast instead of chuck and cooked everything in my big covered cast-iron roaster in the oven. I didn't brown the meat first. And I used about 1/2 a clove of garlic, chopped up.
I cooked ours slowly while we were out with the cows. For anyone trying an oven version at home, I start with a frozen roast and use an oven temperature of 325°F, checking the roast with a meat thermometer.
Good Food, Right in Your Freezer
Isn't it wonderful to walk into the house after a long day and smell supper cooking?
Especially when you know exactly what's in the pan, where your beef came from, and how it was raised.
You don't have to be a fancy cook to put a good meal on the table. And you certainly don't have to spend all afternoon in the kitchen.
Sometimes the best meals are the simplest ones.
A roast with potatoes and carrots. Hamburgers on a busy evening. A steak when there's something to celebrate.
That's what Al and I want for the families who enjoy our beef.
Good, all-natural Montana beef in your freezer, ready when you need it. So you can spend a little less time wondering what's for supper and a little more time enjoying the people sitting around your table.
And maybe even have enough left over for tomorrow's lunch!
One Last Fall Beef Share!
After shipping beef yesterday and looking over what's left in our freezers, we have one 1/8 beef share remaining from our fall harvest.
And we can have it delivered before Thanksgiving!
That's approximately 45 pounds of our all-natural Montana beef, with hamburger for everyday meals, steaks for special occasions, and roasts for those days when you'd rather let supper cook while you get on with life.
If you've been thinking about filling your freezer with beef from our ranch, this could be your opportunity to enjoy it all winter long.
We'd love to send this last share home to a family who will enjoy it as much as we enjoy raising it.
Bring Home our Last Fall 1/8 Beef Share
Once this share is spoken for, we'll open reservations for our next regular beef share on November 1 for the Summer 2027 Harvest.
And yes, our Third Annual Prime Rib Roast Giveaway is back.
It's becoming quite a tradition around here!
Every beef share purchased also provides five pounds of ground beef donated in your name to the Montana Veterans Meat Locker. Helping take care of those who have taken care of us.
Until Friday, I hope something good is cooking in your kitchen, and that the wonderful smell of supper greets you when you walk through the door.
Amber, Al, & Fritzie
T Bar J Ranch
P.S. What's your favorite way to fix a roast? Tap reply and tell me! I'm always looking for another good recipe, especially one that lets me go work cows while supper cooks.
