I think that most people know that roasts are at their best when they’re cooked slow and low and this Bloody Mary Roast with Gravy is no exception. I use a standard Crock-Pot for this recipe or “Slow-Cooker” but you’re more than welcome to cook this in the oven, with a lid, at 200° Fahrenheit for the recommended 8 hours. The gravy is just a synch.
Bloody Mary Roast with Gravy Ingredients:
1 4 to 5 lbs Boneless Beef Chuck Roast 2 cups Bloody Mary Mix, Zing Zang
Gravy 2 tbsp Butter 2 tbsp All Purpose Flour 3 cups Roast Juice
Kosher Salt to taste
Cook in a Crock-Pot on low for 8 hours then make your gravy. I recommend adding Roasted Onions, Potatoes and Carrots as a side. Just follow the instructions in the short video tutorial and I’ll show you exactly how to make this Bloody Mary Roast.
There’s nothing like good barbecue and these beef ribs are great for any grill. In fact, I’m going to show you how to smoke these Country Style ribs on a gas grill. There’s really nothing to it. In fact, in my opinion, it’s even easier than using a traditional smoker with virtually the exact same results. Don’t believe me? Then check this out.
Smoked Country Style Boneless Beef Ribs Ingredients:
Country Style Boneless Beef Ribs Ingredients:
3 lbs Boneless Beef Ribs 1 cup Beef Broth Kosher Salt and Pepper to taste
Grill and smoke the Country Style Boneless Beef Ribs over indirect heat at 225° Fahrenheit for 3 hours. Switch the meat around on the grill, spritz with Beef Broth and and probe one meat portion with a thermometer. When internal temp reaches 160° F, wrap with foil and add 1/4 cup of Beef Broth. Cook again over indirect heat until the internal temp reaches 205° Fahrenheit, then remove from the grill. Wait 10 minutes to cut, shred and serve.
This is better than a basic recipe for a Tuna Casserole but it is easy and it’s delicious. Last week, I made a very simple and basic recipe, which was descent, but it didn’t strike me as a yeah I want more kind of a dish so, I decided to step it up. The end result turned out great and I really think you’re going to be pleased because I stuck with all of the basics and through in some ingredients to give this dish more bite.
The Holy Trinity with Peas
Many basic Tuna Casserole recipes call for frozen peas but I decided to take it a step further and add the Holy Trinity. As you may or may not know, the Holy Trinity is just 3 simple ingredients made famous in in French and Cajun Cuisine; chopped onion, celery and bell pepper. These three ingredients are a fundamental start to many recipes and I decided that this dish shouldn’t be any different so, I added them.
Creamy and Crunchy
One of my favorite things about a casserole is the top layer. I like the crunchy flavor of salty Potato chips and/or fried French Onions. In this case, I decided to add both for more flavor. I crush the potato chips and add them to the mix and add the french onions as a topping with cheddar cheese. That’s not the only cheese I add to this recipe, however. Again, I’m going for flavor and I like anything creamy to be rich so, I added grated Parmesan cheese to the mix along with some cream of mushroom soup and a little milk.
You have to be careful with the mixture of all of these ingredients because you can, very easily, do one of two things; either make it runny, with too much liquid or dry it out with not enough. Those potato chips and the “Al dente” noodles like to suck up that moisture with the casserole is baking so, be sure you’ve added the right amounts that I’ve listed below. And, if by some chance you’re tastes are different than mine, just adjust the liquid, milk, accordingly.
Oh, I almost forgot… I usually salt the boiling water before I cook my noodles to add more flavor but, in this case, I chose Chicken Bouillon. Just think of it like adding the seasoning packet to your ramen and flavoring the noodles. It isn’t weird, it’s pretty much the same frickin’ thing!
Tuna Casserole Ingredients:
1 12 oz bag Egg Noodles Cook the Noodles in Chicken Broth or use Bouillon. Approximately 4 quarts of water and 1/3 cup of Knorr Chicken Bouillon.
1 tbsp Olive oil 1 tbsp Butter 2 Cloves Garlic, chopped 1 bunch Fresh Parsley, chopped 1 stick Cellery, diced 1 Bell Pepper, diced 1 cup Peas, frozen 1/2 Onion, diced 2 cans Mushroom Soup 3/4 cup Milk 1/2 cup Parmesan Cheese, grated 1 cup Cheddar Cheese, grated 1/2 cup French Onions 1/2 cup Potato Chips, crushed 3 cans tuna, Solid White Albacore 1 tbsp Worcestorshire
Salt and Pepper to taste
Bake at 400° Fahrenheit for 20 minutes then add the Cheddar cheese and French onions and bake for another 5 minutes, then serve.
P.S. You can easily turn this dish into a Chicken Noodle Casserole by swapping out the canned Tuna for Chicken and the canned Cream of Mushroom Soup for Cream of Chicken Soup, instead.