I am still having a great time with my Ninja 3-in-1 Cooking System and am experimenting all the time. These pictures and recipe all began with a 4.3 lb. top round roast that I got for $2.89/lb. It turned out as great as a prime rib roast that would cost a whole lot more.
I mixed some Montreal Steak Seasoning and some extra smokey butcher's grind black pepper in a bowl then, after I rinsed the roast off, I rolled it around in the seasoning, rubbing it in. I turned the Ninja on Stovetop High while I was doing this so it was nice and hot. Then I seared the roast on all sides. Once the roast was well-browned all over, I took it out and put it on the rack.
I turned the Ninja to Oven at 350° and added 4 c. water and an envelope of onion soup mix then put the roast on the rack back in and put the lid on. I set the timer for 50 minutes.
The roast turned out beautifully. It was so tender you barely needed a knife and the inside was perfection.
Two days later I used the leftovers to make this Beef-Quinoa Casserole. I saved the liquid from the bottom of the pot and added enough water to make 4 cups.
With the Ninja on Stovetop Medium, I sauteed a chopped up onion and the leftover roast cut into bite-sized pieces. Then I turned the pot to Slowcook High, added some porcini mushrooms that I'd soaked in water, the reserved liquid, and 1 1/2 c. quinoa. I let it simmer for an hour then added 2 c. frozen broccoli florets and cooked another 15 minutes. It was absolutely delicious and so easy to make.
So that's my latest Ninja adventure. I'm experimenting with different ways of making muffins and will blog more about that in the future.
Thanks for reading.