Saving Every Last Drop – Preserving Broth & Juice

Alicia in Wonderland Blog

Alicia in Wonderland Blog

Once our baby is consuming food other than just breastmilk, I plan on making our own organic baby food and freezing portions of it. I found these baby food freezer containers and like the fact that they are bpa free. I originally bought these freezer containers only for that purpose (you can find containers here) but soon realized they could serve other purposes too. When our little lemon tree had its big bumper crop of fruit for the year, it was more lemons than we could use at one time, but I didn’t want to waste any of that precious juice. I juiced all of the lemons that we weren’t going to be able to use right away and poured the juice into the baby food containers. It worked out to be approximately two lemons worth of juice for each 2 ounce container. After they were frozen, I transferred the frozen cubes to freezer bags for long term storage so the cubes could be used for other things (you can find the freezer bags I use here). It worked out really well since now I always have fresh squeezed lemon juice on hand whenever I need it for a recipe or for making lemonade!

After I perfected my pot roast recipe (recipe shown here), I wanted to save every last drop of the delicious broth that was left over from the crock pot. I used the baby food containers again to make some small portions of broth, perfect for making my homemade dog treats (recipes here and here). I also saved larger portions of the broth in the freezer bags.

The Perfect Pot Roast Recipe

The Perfect Pot Roast Recipe - Alicia in Wonderland Blog

My husband is originally from Texas, and before I met him, I was a vegetarian. In our house, he is definitely the top chef when it comes to making any kind of beef dish. I have been working on perfecting my pot roast recipe for a while now, and have finally found the perfect blend of ingredients. There is a Sunday pot roast that we love from a local diner, and sometimes I wish we could have it on days other than just Sunday. We actually enjoyed my newly perfected recipe even more than our favorite diner’s recipe 🙂

Ingredients:
Beef chuck roast
White potatoes, cubed
Baby carrots
3 sprigs each of the following fresh herbs: thyme, rosemary, sage, oregano
3 large cloves of peeled garlic
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon freshly ground pepper
1 teaspoon salt
water

The process is super simple. I just threw all of the ingredients in the crock pot, and filled up the rest of the way with water. I left the herbs whole on their branches. I cooked it all in the crock pot for 6 hours on high and an additional two hours on low.I used a very large cut of meat though to make quite a few meals, so you may want to adjust that if using a smaller piece of beef. Super easy and amazingly delicious! I even saved the broth for other uses (post coming tomorrow!).