Infallible Roast Meat Recipes

AWESOME ROAST BEEF

Steps:

• Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

SHIRLEY'S PERFECT RARE ROAST BEEF

Steps:

• Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
• Put the roast in a shallow pan. (I use a cookie sheet).
• Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
• Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
• Put roast in the oven on the middle rack.
• Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
• After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
• I use my electric knife to cut my roast, and place on a serving dish.
• Don't forget to make the gravy!

OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)

Steps:

• Chop or shred the roast beef, then process in a food processor.
• In a bowl, combine beef and all other ingredients.

NYAMA CHOMA (ROAST MEAT)

Steps:

• Season the meat with salt and pepper.
• Grill on a gas or charcoal grill over medium heat 30 minutes.
• You can also roast the meat in an oven at 300°F for 1¼ hours.
• Meat should be golden brown, tender and juicy when ready.
• Nyama choma goes well with kachumbari or cooked greens.

PIEROGIES WITH MEAT

Steps:

• Grind the meat with bread.
• Add the onions which have been sauteed in the drippings.
• Season with salt and pepper.
• To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough.
• Roll out as thinly as you can.
• Cut out 2 1/2 to 3 inch squares.
• Put a little of the stuffing on each square.
• Fold to form a triangle, pinch the edges together.
• Cook in a large kettle with boiling salted water on high heat for 5 minutes.
• Remove with a colander spoon to a warmed serving platter.
• Add the bread crumbs to the butter and fry for a few minutes on low heat.
• Pour over the pierogi.