Pulled Roast Beef with Roasted Green Beans and Stewed Tomatoes

Pulled Roast Beef with Roasted Green Beans and Stewed Tomatoes (Serves 1-2)

This stuff is insanely good. It has to be because, unlike the one-pot meals I often cook, this meal is a composition of slow cooker roast beef, oven roasted green beans, and pressure cooker stewed tomatoes. The slow cooker and pressure cooker work can be completed in advance and you can do the green bean roasting when you are ready to eat. Find below my roasted green bean recipe first and then my recipe for stewed tomatoes. Click here for a slow cooker roast beef recipe.

Roasted Green Beans
Prep and cook time: 50 minutes
Ingredient list:

2 to 4 big handfuls of fresh green beans
Extra virgin olive oil
Garlic powder
Black pepper
Salt

Directions: Pre-heat oven to 400 degrees. Rinse green beans, snap off damaged ends, pull any strings, and snap longer beans in half to get them ready to eat. Line a baking pan with aluminum foil for easy cleanup. Arrange green beans on foil. Drizzle green beans with olive oil and season with a dusting of salt, garlic powder, and black pepper. I use a heavy dusting because I like my spices. Pop the green beans in the hot oven and let roast for 40 minutes. After about 20 minutes, pull the pan and shake the beans around to make sure things are mixed well and then return to the oven until the full 40 minutes is complete.

Assuming you have stewed tomatoes and slow cooker roast beef in the refrigerator, this is how to compose the meal… Arrange a thin layer of pulled roast beef on the bottom of a plate. Spoon a thin layer of stewed tomatoes over the roast beef. Heat the beef and tomatoes in the microwave for 3 minutes if you like it hot like I do (2 minutes if you don’t like really hot food). Arrange a thick layer of green beans on top of the stewed tomatoes and roast beef. Enjoy!

Pressure Cooker Stewed Tomatoes
Prep and cook time: 45-50 minutes
Ingredient list:

1 big sweet yellow onion
10 to 20 big tomatoes
1 or 2 jalapeno peppers
Salt
Garlic powder
Apple cider vinegar

Directions: Chop onion into bite-size pieces and add to pressure cooker. Cut tomatoes into bite-size chunks and add to onions. Cut ends off jalapeno peppers and cut in half. Strip out the seeds and other white stuff. Chop peppers into small pieces and add to pot. Season with a dusting of salt and garlic powder. Pour in about 1/4 cup of apple cider vinegar. Lock top on pressure cooker and set heat to high. After achieving high pressure (about 10 minutes), reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 15 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down (about 10 minutes), and remove top. Mix everything together well and then store in an airtight container in the refrigerator until needed.

Note: You could prepare stewed tomatoes in a Dutch oven or wok by preparing everything the same way, but then letting it cook over medium heat for 30 to 45 minutes or maybe even an hour. The longer you cook it, the more concentrated the flavor as liquid cooks out.

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  1. Pressure Cooker Pork, Tomatoes, Broccoli, Artichoke Hearts, and Onions | Whole Life Eating - [...] my pressure cooker for 15 minutes. The result was flavorful, comforting, rich, and satisfying. My stewed tomatoes are better …

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