Cut of Meat: Beef Chuck Roast – Order some 5L Roast HERE
Serves: 6–8
Prep Time: 10 minutes
Cook Time: 6–8 hours (slow cooker)
Assembly Time: 10 minutes

Ingredients:

For the Pot Roast:

• 3–4 lbs beef chuck roast
• 2 tbsp olive oil
• 1 packet ranch seasoning mix (about 1 oz)
• 1 packet au jus gravy mix (about 1 oz)
• 1/2 cup unsalted butter (1 stick)
• 4–5 pepperoncini peppers
• 1/4 cup juice from the pepperoncini jar
• 1/2 cup beef broth

For the Mashed Potatoes:

• 3 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1 cup heavy cream (or milk)
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large skillet over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned (2–3 minutes per side). Transfer the roast to a slow cooker.
• Sprinkle the ranch seasoning and au jus mix evenly over the roast. Add the butter on top, followed by the pepperoncini peppers and their juice. Pour in the beef broth.
• Cover and cook on low for 8 hours (or high for 4–5 hours), until the roast is fork-tender and easily shreds.About 30 minutes before serving, boil the cubed potatoes in salted water until tender (about 15–20 minutes). Drain and return to the pot.
• Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste.
• Remove the roast from the slow cooker and shred with two forks. Stir the shredded beef back into the juices in the slow cooker for extra flavor.

• Spoon a generous portion of mashed potatoes onto each plate. Top with the shredded Mississippi pot roast and a drizzle of the savory juices.

Cut of Meat: Shredded Beef – Order some 5L Beef HERE
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 3–4 hours (slow-cooked beef) + 30 minutes (baking)
Assembly Time: 10 minutes

Ingredients:

For the Shredded Beef:

• 2–3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 1/2 cup tomato sauce

For the Sauce:

• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup tomato sauce
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt, to taste

For Assembly:

• 8–10 flour or corn or flour tortillas
• 1 cup shredded Mexican blend cheese
• 1/2 cup shredded cheddar cheese (optional)
• Sour Cream, for garnish (optional)
• Fresh cilantro, for garnish (optional)

Instructions:

• Cook the Shredded Beef:  Preheat a slow cooker or Dutch oven. Heat olive oil in a large skillet over medium-high heat. Season the beef with garlic powder, onion powder, cumin, smoked paprika, chili powder, salt, and pepper.  Sear the beef on all sides until browned (2–3 minutes per side). Transfer to a slow cooker or Dutch oven.  Add beef broth and tomato sauce. Cover and cook on low for 8 hours (or 4 hours on high in a slow cooker, or 300°F in the oven for 3–4 hours), until the beef is tender and easily shreds. Shred with two forks and set aside.
• Make the Sauce:  In a medium saucepan, heat olive oil over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in beef broth and tomato sauce. Add chili powder, cumin, garlic powder, and salt. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
• Assemble the Enchiladas: Preheat the oven to 375°F. Spread 1/2 cup of the sauce in the bottom of a 9x13-inch baking dish.  Fill each tortilla with a generous amount of shredded beef, roll tightly, and place seam-side down in the baking dish. Repeat with the remaining tortillas.
• Bake the Enchiladas: Pour the remaining sauce evenly over the enchiladas and sprinkle with the shredded Mexican blend cheese and cheddar cheese (if using). Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

• Serve: Garnish with fresh cilantro if desired and serve with sour cream, guacamole, or a side of rice and beans.

Cut of Meat: Ground Beef – Order some 5L Burger HERE
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 40 minutes
Assembly Time: 5 minutes

Ingredients:

For the Meatballs:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for searing)

For the Sauce:

• 2 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tsp sugar
• 1 tsp dried thyme (or fresh sprigs)
• 2 tbsp all-purpose flour
• 3 cups beef broth
• 1/2 cup shredded Gruyère cheese (or Swiss cheese)

Instructions:

• Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined. Form into golf ball-sized meatballs.
• Heat olive oil in a large skillet over medium heat. Sear the meatballs until browned on all sides (they don’t need to cook through yet). Remove and set aside.
• Make the French Onion Sauce: In the same skillet, melt the butter over medium heat. Add the sliced onions and cook for 15–20 minutes, stirring often, until golden brown and caramelized. Add sugar and thyme, and stir to combine.
• Sprinkle the flour over the onions and cook for 1–2 minutes to remove the raw flour taste. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let the sauce thicken slightly.
• Cook the Meatballs in the Sauce: Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for 15–20 minutes, or until the meatballs are fully cooked.
• Sprinkle the shredded Gruyère cheese over the meatballs and cover for another 2–3 minutes until the cheese is melted.

Cut of Meat: Pork Shoulder (Pork Butt) – Get yours HERE
Serves: 6–8
Prep Time: 15 minutes
Cook Time: 6–8 hours (slow cooker or oven)
Assembly Time: 10 minutes

Ingredients:

For the Pulled Pork:

• 4–5 lbs pork shoulder (pork butt)
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup barbecue sauce (plus more for serving)
• 1/2 cup chicken broth or water

For the Coleslaw:

• 4 cups shredded cabbage (mix of green and purple)
• 1/2 cup shredded carrots
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey (optional)
• Salt and pepper, to taste

For Assembly:

• 6–8 brioche or hamburger buns
• Butter (for toasting buns, optional)

Instructions:

• Prepare the Pork: Combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper in a small bowl. Rub the spice mixture all over the pork shoulder.
• Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned (about 2–3 minutes per side).
• Transfer the pork to a slow cooker or a roasting pan. Add the chicken broth or water and 1/2 cup of barbecue sauce. Cover and cook on low for 8 hours (or 4–6 hours on high) in a slow cooker, or at 300°F in the oven for 6–8 hours, until the pork is tender and easily shreds.
• Make the Coleslaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey (if using), salt, and pepper. Add the shredded cabbage and carrots, and toss to coat. Chill in the fridge until ready to use.
• Shred the Pork: Remove the pork from the cooking liquid and shred using two forks. Toss the shredded pork with the remaining barbecue sauce for extra flavor.
• Assemble the Sandwiches: Toast the buns lightly with butter if desired. Pile the pulled pork onto the bottom bun, spoon additional barbecue sauce over the pork, and top with a generous serving of coleslaw. Add the top bun and serve.

Cut of Meat: 5L Ground Beef - Order HERE
Serves: 8–10
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: ~2 hours

Ingredients:

• 2 lbs 5L ground beef 
• 2 tbsp olive oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 (6 oz) can tomato paste
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 3 cups beef broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp oregano
• 2 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• Juice of 1 lime

Toppings (Optional):

• Shredded cheddar cheese
• Sour cream
• Sliced green onions
• Diced avocado
• Tortilla chips or cornbread

Instructions:

• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Remove the beef and set aside.
• In the same pot, add the onion and garlic. Sauté for 5–7 minutes until softened and fragrant.
• Stir in the tomato paste, chili powder, cumin, paprika, cayenne (if using), granulated garlic, granulated onion, oregano, salt, and black pepper. Cook for 2–3 minutes to enhance the flavor.
• Return the beef to the pot. Add the diced tomatoes, beans, beef broth, Worcestershire sauce, and brown sugar. Stir to combine.
• Bring the chili to a simmer, then reduce the heat to low. Cover partially and let it cook for 1 ½ to 2 hours, stirring occasionally.
• Stir in the lime juice before serving to brighten the flavors. Adjust seasoning to taste.
• Ladle the chili into bowls, top with your favorite garnishes, and enjoy with cornbread or tortilla chips.

Cut of Meat: 5L Flank Steak. - Gets yours HERE
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Rest Time: 10 minutes

Ingredients:

For the Steak:

• 2 pounds flank steak
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped (optional)
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup olive oil
• Salt and black pepper, to taste

Instructions:

• In a medium bowl, combine the parsley, cilantro (if using), garlic, red wine vinegar, lemon juice, red pepper flakes, olive oil, salt, and pepper.
• Stir well to combine. Adjust seasoning as needed. Let the sauce sit for 10–15 minutes to allow the flavors to meld.  Pat the flank steak dry with paper towels.
• Drizzle olive oil over both sides and season generously with salt and black pepper.
• For Grilling: Preheat your grill to medium-high heat (around 450°F). Grill the flank steak for 4–5 minutes per side for medium-rare, or longer if desired.
• For Stovetop: Heat a large cast-iron skillet over medium-high heat. Sear the steak for 4–5 minutes per side until browned and cooked to your preferred doneness.
• Transfer the cooked steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes to retain juices.
• Slice the steak against the grain into thin strips.
• Spoon the chimichurri sauce generously over the top. Serve extra sauce on the side for dipping.

Cut of Meat: 5L Smoke Bacon - Order some here
Serves: 8-10
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

• 2 1/2 pounds Brussels sprouts, trimmed and halved
• 8–10 slices thick-cut bacon, chopped
• 3 tablespoons olive oil
• 1 1/2 teaspoons garlic powder
• 1 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar (optional, for a tangy finish)

Instructions:

1. Preheat the Oven to 400°F

2. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder, smoked paprika (if using), salt, and pepper. Add the chopped bacon and mix well.

3. Heat a large cast-iron skillet over medium heat on the stovetop for a few minutes. Add the Brussels sprouts and bacon mixture in a single layer. Depending on the size of your skillet, you may need to work in two batches or use an additional baking sheet.

4. Transfer the skillet to the oven and roast for 25–30 minutes, stirring halfway through to ensure even browning. The Brussels sprouts should be tender and golden with crispy edges, and the bacon should be cooked and slightly crisp.

5. Remove from the oven and drizzle with balsamic vinegar, if desired. Toss to coat evenly.

6. Transfer to a serving platter or leave in the skillet for a rustic Thanksgiving table presentation.

Cut of Meat: 5L Pork Crown Roast- Order yours HERE!
Serves: 8-10
Prep Time: 20 minutes
Cook Time: 2 Hours

Ingredients:

• 1 (8-10 lb) pork crown roast (about 16 ribs)
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 cups chicken or vegetable broth (for basting)

• Fresh thyme sprigs
• Roasted apples or pears
• Roasted red onions

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat the pork crown roast dry with paper towels.
3. In a small bowl, mix Dijon mustard, olive oil, rosemary, thyme, sage, salt, and black pepper.
4. Rub the mustard-herb mixture all over the outside of the roast, making sure to coat it evenly.
5. Place the roast in a large roasting pan with the rib bones facing up.
6. Pour 1 cup of broth into the bottom of the roasting pan.
7. Cover the tips of the bones with small pieces of aluminum foil to prevent burning.
8. Roast in the preheated oven for about 2 hours, basting every 30 minutes with additional broth, until the internal temperature reaches 145°F (63°C).
9. Remove the roast from the oven and let it rest for 15 minutes before carving.
10. Carefully remove the foil from the rib tips.
11. Garnish with fresh thyme sprigs, roasted apples or pears, and roasted onions for a festive presentation.

Also this is amazing with stuffing inside the middle of the roast.  Use your favorite stuffing or try our recipe below

Thanksgiving Stuffing

Ingredients:

• 1/2 cup unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 10 cups day-old bread, cubed (a mix of white and whole wheat works well)
• 1/2 cup chicken or vegetable broth (plus more if needed)

Instructions:

1. In a large skillet, melt butter over medium heat. Add the onion, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
2. Stir in the sage, thyme, and parsley, and season with salt and pepper.
3. In a large mixing bowl, combine the sautéed vegetables with the bread cubes.
4. Pour the broth over the bread mixture and toss gently to combine. Add more broth if the mixture seems dry, but be careful not to over-soak.
5. Pack the stuffing into the center of the pork crown roast before putting it in the oven.
6. Continue with the roasting instructions as above, allowing the stuffing to cook along with the roast.
7. Check the stuffing during roasting and add a bit more broth if it seems dry.
8. When the roast is ready and has rested, scoop out the stuffing to serve alongside the carved pork.

Cut of Meat: 5L Pork Sausage - Order yours HERE!
Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

• 1 lb 5L pork sausage
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1 package (9 oz) refrigerated cheese tortellini
• 2 cups fresh spinach or kale, chopped
• Grated Parmesan cheese, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the 5L pork sausage and cook until browned, breaking it up into smaller pieces.
2. Add the diced onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Stir in the chicken broth, diced tomatoes, and Italian seasoning. Bring the mixture to a simmer.
4. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
5. Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes.
6. Stir in the spinach or kale and cook for another 2 minutes, until the greens are wilted.
7. Serve hot, topped with grated Parmesan cheese.

Cut of Meat: 5L Leg of Lamb - Order Yours HERE
Serves: 6-8
Prep Time: 15 minutes
Cook Time: 2 hours

Ingredients:

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Prepare the leg of lamb:

   • In a small bowl, combine garlic, rosemary, thyme, olive oil, lemon juice, Dijon mustard, salt, and pepper.
   • Rub the mixture all over the leg of lamb, ensuring it's well coated.

3. Roast the lamb:

   • Place the leg of lamb in a roasting pan or oven-safe dish. Pour the broth around the lamb.
   • Roast uncovered in the preheated oven for 1.5 to 2 hours (depending on the size of the lamb and desired doneness). Use a meat thermometer to check the internal temperature: 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.

4. Rest and serve:

   • Remove the leg of lamb from the oven and cover loosely with foil. Let it rest for 15-20 minutes before carving.
   • Serve with the pan juices drizzled over the slices of lamb.

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