Savory Symphonies: Roasted Beef & Hearty Broth

Your kitchen hits go deep with flavor, from roast to crockpot to canned broth.

Track 01 – Roasted Beef Base
Setting the stage for a savory symphony.

Ingredients:

• 2–3 lb beef roast

• 2–3 cloves garlic, smashed

• 1–2 tsp sea salt

• 1 tsp black pepper

• 1–2 tsp fresh rosemary, chopped (or 1 tsp dried)

• 2–3 tbsp Worcestershire sauce

• 4–5 pepperoncinis

Instructions:

1. Preheat the oven to 350°F. Rub beef roast with salt, pepper, garlic, and rosemary.

2. Place roast in a roasting pan and drizzle Worcestershire sauce over the top. Scatter pepperoncinis around.

3. Roast until internal temp hits desired doneness (medium rare ~135°F, medium ~145°F).

4. Remove roast, save all pan juices, and keep the bones if you have them.

Tips from the Back of the Record:

• Peppercinis give a subtle tang and depth—don’t skip.

• These pan juices are the flavor core for your broth—collect every drop.

Track 02 – Crockpot Beef Broth Jam
Take your leftover roast and bones from Track 01 and let them sing.

Ingredients:

• Bones and pan juices from roasted beef

• 1 onion, quartered

• 2–3 carrots, chopped

• 2–3 celery stalks, chopped

• 2–3 bay leaves

• 8–10 cups cold water (enough to cover bones)

Instructions:

1. Toss bones, pan juices, and veggies into a crockpot.

2. Add bay leaves and cold water to cover.

3. Simmer on high for 4–6 hours (or low 8–10 hours for richer flavor).

4. Strain solids and reserve liquid for canning.

Tips from the Back of the Record:

• Let the broth sit a bit—fat rises to the top; you can skim for a cleaner stock.

• Don’t throw away roasted veggies—they add a sweet depth to your broth.

Track 03 – Canned Beef Broth (4 Quarts)
Your ultimate kitchen hit, preserved for anytime inspiration.

Ingredients:

• 4 quarts beef broth from Track 02

• Optional: pinch of salt per quart

Instructions:

1. Sterilize 4 quart jars, lids, and rings in boiling water for 10 minutes.

2. Bring beef broth to a rolling boil. Skim any foam/fat.

3. Ladle hot broth into jars, leaving 1 inch headspace. Wipe rims clean.

4. Place lids on jars and screw rings fingertip-tight.

5. Process in a pressure canner at 10–11 psi (adjust for altitude) for 25–30 minutes per quart.

6. Carefully remove jars, let cool 12–24 hours. Check seals before storing.

Tips from the Back of the Record:

• Always leave headspace; broth expands in the canner.

• Label jars with date and flavor notes—this album only gets better with age.

• Perfect for soups, stews, or sipping solo on a chilly day.

Suggestions for Using the Meat:

• Slice leftover roast for sandwiches or steak salads.

• Cube or shred it for stews, chili, or beef stroganoff.

• Freeze portions for quick weeknight dinners with minimal prep.

• Pair your canned beef broth with the meat from the roast for instant, rich soups or French dip sandwiches.

Optional Twist:

• Can the cooked beef in jars using broth for ready-to-eat meals, perfect for meal prep or last-minute dinners.

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