Careme Recipes

Ingredients

• Pork Bone-In Boston Butt Shoulder Roast 2 lb $1.49/lb (sale)
• Organic Butternut Squash 1.5 lb, peeled and 1-inch cubed $1.99/lb
• Private Selection Peruvian Gold Sweet Onion (from 3 lb bag) 1 large, thick-wedged $4.79/3 lb bag (sale)
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79/3 ct
• Olive oil 2 tbsp, divided
• Kosher salt & black pepper 1.5 tsp salt, 1/2 tsp pepper
• Smoked paprika 1 tsp
• Chili powder 1 tsp
• Ground cumin 1 tsp
• Brown sugar 1 tbsp
• Apple cider vinegar 1 tbsp, plus more to taste
• Water 1/4 cup for pan

Instructions

1. Preheat oven to 325°F and set a small roasting pan or oven-safe skillet ready.
2. Pat pork dry. Stir together garlic, 1 tbsp olive oil, salt, pepper, smoked paprika, chili powder, cumin, and brown sugar to form a paste. Rub all over pork; let sit while you prep veg.
3. Toss butternut squash and onion with remaining 1 tbsp olive oil and a pinch of salt. Spread in the pan; pour 1/4 cup water into the pan.
4. Nestle pork on top of the vegetables. Cover tightly with foil (or lid) to keep things moist.
5. Roast covered for about 2 hours, then uncover, increase oven to 350°F, and continue roasting 45–60 minutes, basting once or twice, until pork is deeply browned and fork-tender (195°F internal).
6. Rest pork 15 minutes on a board. Splash 1 tbsp cider vinegar over the vegetables and toss with any pan juices.
7. Slice or shred pork. Serve with the roasted squash and onions alongside Costco chili, plus cornbread and sourdough for dipping.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1.5 lb mini roast $2.49/lb (sale)
• Simple Truth Organic® Fuji Apples – 2 lb bag 1 large apple, cored and sliced (from bag) $4.99/2 lb bag
• Private Selection Peruvian Gold Sweet Onion (from 3 lb bag) 1 small, thin-sliced $4.79/3 lb bag (sale)
• Organic Cauliflower 1 lb, cut into florets $2.99/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79/3 ct
• Dijon mustard 1.5 tbsp
• Olive oil 2.5 tbsp, divided
• Dried rosemary (or fresh, chopped) 1 tsp dried (or 2 tsp fresh)
• Dried thyme 1/2 tsp
• Kosher salt & black pepper 1.25 tsp salt total, 3/4 tsp pepper
• Water or apple cider 1/3 cup, to deglaze pan
• Butter (optional) 1 tbsp, to finish jus

Instructions

1. Preheat oven to 400°F. Pat pork dry and season all over with 3/4 tsp salt and 1/2 tsp pepper.
2. Stir Dijon, garlic, rosemary, thyme, and 1 tbsp olive oil into a paste. Set aside.
3. Heat an oven-safe skillet over medium-high on the stove. Add 1 tbsp olive oil and sear pork 2–3 minutes per side until golden.
4. Brush the Dijon-herb paste all over the pork. Scatter sliced apple and onion in the skillet; set pork on top.
5. Roast until pork reaches 140–145°F in the center, about 25–35 minutes depending on thickness. Transfer pork to a board to rest 10 minutes.
6. While pork roasts, toss cauliflower with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a sheet pan. Roast in the same oven 20–25 minutes until caramelized at the edges.
7. Place the skillet with apples/onions over medium heat. Add 1/3 cup water or cider and scrape up browned bits. Simmer 2–3 minutes; swirl in butter if using. Adjust salt/acid to taste.
8. Slice pork and spoon apple-onion jus over the top. Serve with roasted cauliflower beside Costco chili, cornbread, and sourdough.

Ingredients

• Certified Angus Beef Choice Chuck Roast 2 lb $5.99/lb (sale)
• Simple Truth Organic® Sliced White Mushrooms 8 oz $3.99/8 oz
• Simple Truth Organic® Whole Carrots Bag 8 oz (about 3 medium), peeled and chunked $3.29/2 lb
• Organic Russet Potatoes 12 oz (about 2 small), chunked $1.79/lb
• Organic Jumbo Yellow Onions 1 medium, sliced $2.19/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, smashed $2.79/3 ct
• Tomato paste 1 tbsp
• Beef broth (low sodium) 1.5 cups
• Dry red wine (optional) 1/2 cup
• Kosher salt & black pepper 1.5 tsp salt, 1 tsp pepper, divided
• Dried thyme & bay leaf 1 tsp thyme, 1 bay leaf
• Olive oil 1 tbsp
• Cornstarch + water (slurry) 1 tbsp cornstarch mixed with 1 tbsp cold water

Instructions

1. Pat beef dry and season all over with 1 tsp salt and 1/2 tsp pepper.
2. Heat a large skillet over medium-high on the stove. Add olive oil and sear roast 3–4 minutes per side until deeply browned.
3. Spread carrots, potatoes, onions, mushrooms, and garlic in a 4–6 qt slow cooker. Stir in tomato paste, remaining 1/2 tsp salt and 1/2 tsp pepper.
4. Set seared roast on top. Pour in broth and wine (if using); add thyme and bay leaf.
5. Cover and cook on LOW 6–8 hours (or HIGH 4–5 hours) until fork-tender.
6. Transfer roast to a board to rest 10 minutes. Skim fat from cooking liquid. Stir in cornstarch slurry, cover, and cook on HIGH 5–10 minutes until the gravy slightly thickens.
7. Slice or chunk the roast and return to the pot, or serve topped with the mushroom-veg gravy. Pair with sourdough and a bowl of Costco chili.