Manifold Roast Car B Que Recipes

MANIFOLD ROAST (CAR-B-QUE)

Manifold Roast (Car-b-que) image

Something to cook on a five- to six-hour car trip. This is not my creation. It appeared in the Baton Rouge Morning Advocate newspaper and I believe it was taken from a published cookbook.

Provided by Jay Grush

Categories Meat

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

2 -3 lbs roast
to taste Good Seasons salad dressing mix or to taste mushroom soup, dry
salt & pepper

Steps:

Start with a 2- to 3-pound roast, the flatter the better.
Season with dry Good Seasons Salad Dressing mix or dry mushroom soup, salt and pepper or any way you season a roast before roasting.
Double or triple wrap in heavy-duty aluminum foil, crimping on sides so liquid will not leak when you turn the roast. Place on or against the flat part of exhaust manifold or against hot part of engine block.
Drive five to six hours.
Turn once halfway to destination.
You will arrive with a tender, juicy roast, ready to eat, and you will enjoy the smells of a home-cooked meal en route. Note: This will not work on all vehicles, only those with appropriate engine design.

Nutrition Facts : Calories 2313.4, Fat 177.5, SaturatedFat 71.8, Cholesterol 626, Sodium 535.2, Protein 166.8

SLOW ROASTED BBQ BEEF ROAST

Slow Roasted BBQ Beef Roast image

Three words describe this roast: juicy, tender, flavorful.

Provided by XBS1

Categories 100+ Everyday Cooking Recipes

Time 2h30m

Yield 10

Number Of Ingredients 7

Ingredients

5 pounds boneless rump roast
2 cloves garlic, sliced
1 teaspoon Spanish paprika
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon dried rosemary
¼ teaspoon dried thyme

Steps:

Prepare an outdoor rotisserie grill for medium heat.
Cut slits on all sides of the roast, and insert garlic slices.
In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.
Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 0.5 g, Cholesterol 138.3 mg, Fat 32.5 g, Fiber 0.2 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 344 mg

MARINATED BARBECUED CHUCK ROAST

Marinated Barbecued Chuck Roast image

Bette Roman of Brookfield, Illinois won first place in a local recipe contest with this tasty roast. "It's great for just the two of us or for company," shares Bette. "I usually serve it with baked potatoes and corn-on-the-cob."

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1/4 cup red wine vinegar
1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons canola oil
1 teaspoon brown sugar
1 teaspoon prepared mustard
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 boneless beef chuck roast (1-1/2 pounds), trimmed

Steps:

In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.

Nutrition Facts : Calories 265 calories, Fat 14g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 472mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

BBQ CHUCK ROAST

BBQ Chuck Roast image

This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.

Provided by Sue

Categories Main Dish Recipes Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt

Steps:

In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

Nutrition Facts : Calories 714.3 calories, Carbohydrate 27.6 g, Cholesterol 172.1 mg, Fat 42.7 g, Fiber 1 g, Protein 47.5 g, SaturatedFat 17 g, Sodium 3190.9 mg, Sugar 18.8 g

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