BEST EVER BEAR ROAST | FALL-APART TENDER RECIPE
This is the best bear roast you will ever make. The meat braises in a delicious and healthy cooking liquid that makes it fall-apart tender...and simple to do.
Provided by Miss AK
Categories Dinner
Time 5h10m
Number Of Ingredients 10
Steps:
- Add the olive oil to a large pan and heat over medium high heat. Meanwhile, pat the roast down with a paper towel to absord excess moisture. Sprinkle it with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
- When the pan is hot, sear the roast on all sides, creating a nice crust. This will take 5-10 minutes.
- Once the roast is seared, lay it in the bottom of a slow cooker.
- Mix together the garlic cloves, beef stock, red wine, balsamic, tomato paste, and the remaining salt and pepper.
- Pour the liquid over roast and lay the thyme sprigs over the top.
- Cover the slow cooker with a lid, and let it cook for 4-6 hours on high or 8-9 hours on low. The roast should be falling apart with a fork, that's how you know it's done.
- Serve with the liquid you cooked the roast in (you can reduce it down on the stove if you like). Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 279 calories, Sugar 2 g, Sodium 1315 mg, Fat 7 g, SaturatedFat 6 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 4 g, Fiber 0 g, Protein 43 g, Cholesterol 105 mg
GRILLED BEER-MARINATED RUMP ROAST
You can make a moist and flavorful beef roast even if you don't have a rotisserie. Check out the how-to recipe tip.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h35m
Yield 8
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender; remove from heat. Stir in chili sauce, salt, pepper and beer.
- Place beef in shallow glass or plastic dish or resealable food-storage plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
- Cover wood chips with water; soak 30 minutes. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
- Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Add about 1/2 cup wood chips to medium-low coals or lava rock.
- Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160°F), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with foil and let stand 15 minutes before slicing.
Nutrition Facts : Calories 275, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg
" DA BEST" CHICAGO-STYLE ITALIAN BEEF
Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a Philly steak 'n cheese, a whole other beast. Prep time includes overnight marinating.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 10h45m
Yield 7-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
- Roast will be very rare-- don't overcook it!
- Let cool slightly, then thinly slice.
- Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
- Simmer for 20 minutes, scraping up the browned bits.
- Taste for salt and add some if you wish.
- Add the sliced beef; cover and marinate in da gravy overnight.
- Reheat the next day and serve in crusty Italian sandwich rolls.
Nutrition Facts : Calories 657.6, Fat 39.6, SaturatedFat 15.6, Cholesterol 243.2, Sodium 517.7, Carbohydrate 3.2, Fiber 0.4, Sugar 0.8, Protein 67.7
BEAR'S GRILLED BEEF SHORTRIBS WITH AMY'S SWEET POTATO TRUJILLO TAMALES
Steps:
- Mix chile powder, coriander and cumin. Season the ribs with salt and pepper and rub the spice mix all over. On a hot, oiled grill, grill the ribs until all sides are well browned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chiles. Deglaze with wine and reduce by 50 percent. Add back the ribs, soy sauces, thyme and water to cover. Check for seasoning. The flavor of the liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone. Remove ribs from liquid. Strain liquid and reduce by 20 percent. Return ribs to sauce, keep hot and add scallions and cilantro
- Use a mixer fitted with a paddle at high speed and beat lard with baking powder until fluffy. While still beating, add masa and ginger powder gradually. Slowly add the water and salt. Final consistency should be of soft cake batter and shape should hold a spoon. Test: float a teaspoon of the mix in water. Fold in sweet potatoes*. Fold tamales like usual, and place in a bamboo steamer. Steam until coo
- In a non-stick skillet melt butter and saute the potatoes, shallots and season. Deglaze with wine and reduce completely. Add a little of the stock at a time, waiting for it to be fully absorbed before adding more. Cook until tender-firm. Check for
PARASOL'S ROAST BEEF PO' BOY SANDWICH
Nola Cuisine did the groundwork here by deconstructing the sandwich from an episode of Guy Fieri's Diners, Drive-Ins and Dives where he featured Parasol's and their signature sandwich. This is as about as close as you can get to the real thing so enjoy. But if you ever do find yourself in the Big Easy, make sure to plan a visit to Parasols and pay homage to the King of Po' Boys. For the uninitiated a Po' Boy is a traditional Louisiana sandwich, somewhat like a sub sandwich. But what makes it so different from a regular sub, grinder, hero, hoagie, wedge, zep, torpedo, bocadillo or roll? The bread. Some may argue but Po' Boys must be made with fresh baked French bread. This alone separates this sandwich from the also ran's.
Provided by Timothy H.
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- 1. Trim the beef of any excess fat and cut into large chunks. Place the beef into a large pot and cover with water. Bring to a boil, reduce to a simmer, and cook for 1 hour or so. Remove the meat and place it into the fridge, reserving the broth.
- 2. In a separate pot, bring 4 cups of the broth to a boil. Whisk in the flour a little bit at a time until well blended and no lumps remain. Next whisk in the garlic powder, salt, pepper, oil and Kitchen Bouquet until well blended. Reduce heat to a simmer and cook the gravy for about 20 minutes. Add more salt, and pepper if necessary.
- 3. Preheat the oven to 350°F Slice the cold beef into very very thin slices and against the grain if you can. Place the beef slices in a baking pan and cover with the gravy. Cook for 30 to 45 minutes or until the beef is so tender it just falls apart. Keep the oven on.
- 4. To make the Po' Boys, line both side of the bread with mayonnaise and Creole mustard. Then pile on the beef / gravy mixture, then the lettuce, then the tomatoes (maybe a little salt and pepper) Flip the top piece of the bread on and put the whole thing into the oven for just a couple of minutes or until the bread is a bit crispy and toasty.
Nutrition Facts : Calories 4952.2, Fat 359.9, SaturatedFat 140.4, Cholesterol 449.5, Sodium 8032.3, Carbohydrate 318.3, Fiber 14.3, Sugar 13.6, Protein 107.5
SLOW-COOKER BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY
Horseradish comes out of the jar and into the recipe for this long-simmering roast, with plenty of potatoes to soak up delicious juices and flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h25m
Yield 6
Number Of Ingredients 12
Steps:
- With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
- In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
- Cover; cook on Low setting for 8 to 9 hours.
- Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.
Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 120 mg, Fat 1, Fiber 2 g, Protein 48 g, SaturatedFat 3 g, ServingSize 1/6 or Recipe, Sodium 560 mg, Sugar 3 g
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