Special Roast Recipes

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SPECIAL SLOW-COOKED BEEF



Special Slow-Cooked Beef image

This hearty entree is easy to prepare for Sunday dinner. While the beef is slow cooking, the cook has lots of time to attend to the other details. With mashed potatoes on the side, it's comfort food for the cool months ahead. -Juli George, Grandville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 11

1 boneless beef chuck roast (3 pounds), cubed
1 tablespoon canola oil
1 tablespoon Italian seasoning
1 teaspoon salt
1 garlic clove, minced
1/2 cup sliced ripe olives, drained
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
1 cup beef broth
1/2 cup fresh pearl onions, peeled
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Sprinkle with Italian seasoning, salt and garlic; top with olives and tomatoes. Add broth and onions. Cook, covered, on low until meat is tender, 6-8 hours., With a slotted spoon, remove beef and onions to a serving platter and keep warm. Pour cooking juices into a small saucepan; skim fat., Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over beef mixture.

Nutrition Facts : Calories 332 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 551mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein.

SPECIAL ROAST



Special Roast image

This recipe was given to me by "Mo", a camp cook up in Canada. She was my savior. My son-in-law talked me into being a camp cook and said that it was so easy to do. "Just go to the store" The first words out of her mouth was can you make bread? pies? of course I didn't. So she stayed around for the next day and gave me a crash...

Provided by deb baldwin

Categories     Roasts

Time 3h10m

Number Of Ingredients 9

MAKE A PASTE:
1 or 2 Tbsp garlic powder
1 pkg (envelope) lipton onion soup mix
1 or 2 Tbsp beef oxo (bullion granules)
1 Tbsp worcestershire sauce
ketchup
pepper (no salt as the soup mix has quite a bit))
BEEF ROAST: RUMP
i use this for a large moose roast.

Steps:

  • 1. In a coffee cup, add the rest of the ingredients for the paste. Add ketchup a little at a time and stir, to make a thick paste. You can add more of the other ingredients, as nothing is measured out..just a little of this and that. Trim fat off as needed.
  • 2. Place roast in roaster and add a little water (about 1" to bottom of pan) Put the paste on the top of the roast and cover as much as possible. this will seal the meat and make it tender. Cover and bake for 3 hours. I have made gravy out of the drippings in the bottom of the pan after the roast has cooked, but the flavor of the seasoning it was a little to strong for my taste. Also, if your roast is smaller, just cut the ingredients in 1/2. I have also used the crock pot and this has worked out well. I added potatoes and carrots for the last hour of cooking.
  • 3. This works very well with a wild game roast.

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