Trader Joe’s Find of the Week
written by Stephanie Vermeychuk
Last week, as I was wandering around Trader Joe’s, I found myself in the freezer isle, someplace I don’t normally go except to grab the occasional bag of frozen spinach.
I was contemplating some flash frozen ahi steaks, when something else caught my eye… A frozen grass-fed beef rib roast!!!
Now, we all know that TJ’s has grass-fed ground beef for just about $7/lb, but a roast is a whole different story. And at only $7.99/lb, this was a deal I could not pass up. Even without being 100% certain what I was going to do with it, I knew that I was going to eat this roast, and it was going to be delicious.
As I was checking out, the cashier asked me (somewhat skeptically, I might add) how I was planning to cook this roast. Still with no actual plan, I answered, “I’ll probably put it in the crock-pot.” And that ended up being exactly what I did.
I bought the roast on Friday evening and let it thaw all weekend. On Sunday night, I prepped the crock-pot, set it to cook on Monday morning, and on Monday night when I got home from the gym, we had a delicious meal waiting for us.
The preparation for this meal was a simple as can be, and I served the meat with some roasted veggies drizzled in olive oil and sprinkled with salt & pepper. Keep in mind that almost any spices or marinade would work for a roast like this, but this was a particularly tasty combination.
Crock-Pot Beef Rib Roast
1 grass-fed beef rib roast
1 can El Pato salsa (yellow can)
2 cans fire roasted diced green chiles (from TJ’s)
1 tbs cumin
1 tbs garlic powder
salt & pepper to taste
Put all ingredients (except the roast) in a blender and blend until smooth. Put the roast in the crock-pot and pour sauce all over it. Cook on low for 8 hours. The meat will be falling off the bone and unbelievably moist. SO GOOD!!!
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