AFTER-WORK BEEF POT ROAST DINNER From James Winstead, RDN, Director of Food and Nutrition Outreach for the Nevada Beef Council
its WhatsforDinner.com and continued to grow the community of beef lovers online. The ads have reached more than 34 million Facebook viewers and outperformed the platform’s industry benchmark for click-thrus. As the largest social platform, Facebook plays a pivotal role in the checkoff’s direct-to-consumer campaigns. Be sure to follow the “Beef. It’s What For Dinner.” Facebook page to see daily updates and promotions, and share on your own pages!
Serving Up Creative Storytelling for Beef
The checkoff’s “Beef. It’s What’s For Dinner.” social-media platforms reach consumers in a variety of ways, providing meal inspiration, tips and nutrition insights for consumers who are actively seeking information online. A component of the new “Families in Motion” campaign is a series of Facebook carousel ads, debuted to share more lifestyle and recipe inspira tions to the target audience of millennial consumers. This format enables use of multiple images, videos and links in a single ad, and adds value through efficient storytelling.
Consolidating Websites
In an effort to create a “one-stop shop” online for all things beef, the checkoff is working toward consolidation of nine checkoff-funded websites into one powerhouse site at the existing BeefItsWhatsForDinner.com. The new website will combine resources from: Facts About Beef; beef nutrition; beef retail; beef foodservice; Explore Beef; BSE Info; and Beef Innovations Group sites, among others. The benefits of bringing all of these online properties together are myriad. A consolidated site will provide a more cost-efficient and resource-effective way to develop content and drive more visitors to beef information. The site will appeal to all types of users – including consumers, food and health influencers, and beef supplychain audiences – with a rich variety of relevant tools and beef-centric information. This effort also includes improvements to the existing site’s content-management tools, including a complete redevelopment of the recipe system that manages the checkoff’s repository of nearly 2,000 triple-tested beef recipes. A more powerful Interactive Butcher Counter will support consumers and business audiences better. Look for the launch of this updated site in October 2017. For more about the Nevada Beef Council and Beef Checkoff, visit www.nevadabeef.org, or www.mybeefcheckoff.org.
Let’s face it, things don’t necessarily slow down after the holidays. Life goes on, the kids go back to school, and the new year gets kicked off into high gear with a new nutrition plan of your liking. However, your time doesn’t need to be crunched when it comes to cooking healthy meals. This recipe will allow you to feed the family and keep your New Year’s resolution intact without having to spend hours in the kitchen. Simply add the ingredients in the morning, and then let the food cook itself while the busy day goes on. For more great beef recipes, visit www.beefitswhatsfordinner.com. Total Recipe Time: high 5 to 6 hours, low 8 to 9 hours Ingredients - Makes 6-8 Servings • 1 beef Shoulder Roast boneless or Bottom Round Rump Roast (3 to 3-1/2 pounds) • 1 envelope (0.7 ounces) Italian dressing mix • 2 large onions, each cut into 8 wedges • 2 cloves garlic • 2 red bell peppers, cut into 1-1/2 inch pieces • 1/2 cup beef broth • 2 zucchini, cut into 1/4-inch thick slices • 2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water • Salt and pepper Instructions 1. Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender. 2. Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. 3. Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.
www.progressiverancher.com
The Progressive Rancher
January 2017 11