School has officially started here. We are 100% virtual over here, and I am TOTALLY fine with that. We’ve all seen those Georgia schools in the headlines and I do not want my kids’ hallway to be on Buzzfeed. But virtual school has certainly come with some challenges. The virtual school in the spring was survival schooling. We all did what we could. Now we have actual school, with actual work, but nothing really works the way it should yet. When my 3rd grader couldn’t get into a live session, I tried to call the teacher to help get her in. Instead, I called her husband at her house! I have NO IDEA what I’m doing. It can be super frustrating, but then I remember NO ONE KNOWS WHAT THEY ARE DOING RIGHT NOW and that helps.
So, while I’m helping to facilitate virtual Pre-K and 3rd grade, let’s just say some other things have fallen to the wayside. I haven’t planned our meals probably since March. It all started when we were all stocking up with whatever we could find. Now I can get most of the groceries I need, but I’m still not really planning anything. So here I am, recommitting to better planning because coming up with meals on they fly isn’t working any more. And meal planning ahead of time will definitely take some stress off of my plate! If you are in the same boat as me, let’s do it together! Share in the comments your favorite way to meal plan, meal prep, any tips or tricks you have for managing all of our family feedings right now! I’m sure we could all use a little inspriation!
Shredded Beef in the Pressure Cooker
In the meantime, I have a new recipe for you too! My Shredded Beef is simple, delicious, and has the benefit of hidden vegetables! Make it in your pressure cooker and then you can literally serve it with anything. My favorite is taco bowl, or sweet potato POTACOS. You know, a baked sweet potato stuffed with taco toppings. DELISH. This is a perfect weeknight meal, especially in the season of virtual schooling. Get everything in the pot, press a button and let it do its thing. Pressure cooker meals were made for multitasking parenthood. And while you’re at it, make yourself a Grapefruit Basil Gimelt because WHEW!
- Pressure cooker
- ~2.5 lbs chuck roast
- 3 tsp salt divided
- 1 onion sliced
- 1 large carrot shredded
- 6 cloves garlic smashed
- 2 tbsp chile powder
- 1 tbsp cumin
- 2 tbsp tomato paste
- 1 tsp olive oil
- up to 1 cup chicken broth
- Set the pressure cooker to saute mode to preheat. While it is heating up, generously sprinkle salt all over the meat (about 2 tsp).
- Add oil to the heated pot. Brown the meat on all sides. Remove from the pot.
- Add sliced onion, shredded carrot, chile powder, cumin, and tomato paste to the pot. Add another pinch of salt to help sweat the onions a bit. Cook until they begin to soften, maybe 2 minutes.
- Stir in chicken broth until you have a gravy like base. This helps the pressure cooker not get angry!
- Add meat back into the pot
- Turn the pressure cooker to high pressure, and cook for 1 hour. If the meat isn't falling apart and easily shredded after an hour, cook for an additional 15 minutes.
- Shred the meat and return to the sauce in the pot! Enjoy with tacos, over salad, with sweet potatoes! Really anything!