What a fabulous last two weeks it has been in Cork! The weather has consistently been the best that it has been since I’ve lived in Ireland and I am thrilled to have sunshine and warm days finally. It actually feels like summer which means it’s time to pull together my 2018 Summer Bucket List – a tradition that Jonathan and I started a few years ago. It’s my favorite time of year and I know that for me to ensure the optimal experience, I need to have some sort of plan. Making a Summer Bucket List is kind of like setting New Year Resolutions for me (but arguably more FUN focused!) – it clarifies the things that I should prioritize and ensures that I don’t fall into a state of entropy where I end up squandering the time that I have. I realize it may sound a bit ridiculous, but I strongly believe in being intentional with my free time so that I have more time for what matters.
:: My 2018 Summer Bucket List ::
When it’s sunny – be outside! Work, eat, walk, read, and play outside as much as possible
Read nothing but fiction for a month
Date night kayak trip at Lough Hyne to see the bioluminescence
Finish my Happiness Project, start my Personality Project
Experiment with gazpacho
Say YES to invitations or requests from friends and family
Make cold brew coffee
Visit local farmers’ markets
Reformer training course
Go on weekend biking trip
Date night dinners al fresco
Whole30 Coaches Summit in SLC
Host and travel with my parents
Have a seafood night with oysters and lobster
In addition to the Summer Bucket List, of course, is all the business as usual – meaning lots of time at the barre, blogging, and creating new recipes! And ideally some recipes which require less effort, matching the more laidback tempo of summer, and less time slaving over a hot stove! Which is why, I am leveraging my slow cooker this week! It’s easy and almost completely effortless to throw my dinner together while I go out and play in the sun. And when I come back, the results are tender and delicious – like this Whole30 Slow Cooked Chipotle Beef which is actually Instant Pot or slow cooker friendly. It is easy to throw atop a bed of greens, with a simple fresh, seasonal veggie side, or on a sandwich for a picnic in the park! And even better still, it can easily be frozen and saved for a rainy day – not that I’m wishing for one of those any time soon!
Serves: 6
- Beef Roast 2 lbs (1 kg) cut into fourths
- Ghee 1 TBSP
- Chipotle Pepper 1.5 TBSP
- Sea Salt 1 TSP
- Black Pepper 1 TSP
- Cut the roast into four roughly equal pieces and season evenly with the chipotle pepper, salt, and black pepper
- Melt the ghee in a skillet over medium high heat and then sear the roast on all sides, just about 2-3 minutes to lock in the flavor
- Move the meat to the slow cooker and add ¼ cup (60 ml) of water
- Set the slow cooker to low for 8 hours and let it work its magic! When you return the meat will be incredibly tender and shred easily to use in a wide variety of dishes (not to mention be tasty all on its own)
- Set the Instant Pot to Sauce setting and add the ghee to melt
- Cut the roast into four roughly equal pieces and season evenly with the chipotle pepper, salt, and black pepper
- Add the meat to the Instant Pot to sear the roast on all sides, just about 2-3 minutes to lock in the flavor
- Add 1 cup (235 ml) of water
- Cancel the Sauce function and add the lid, setting the value to Sealing (not Venting!) and then chose the Manual Setting and increase the time to 60 minutes and then let it work its magic! When you return the meat will be incredibly tender and shred easily to use in a wide variety of dishes (not to mention be tasty all on its own)
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