SUCCULENT PORK ROAST
Bone in Pork roast with brown sugar and maraschino cherries. Garlic adds just the right twist. This comes out tender and juicy. Cooking in a oven bag its easy and quick to clean up. 'Pig out!' Hope you enjoy it.
Provided by JoyLee
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
- Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
- Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.
Nutrition Facts : Calories 619.9 calories, Carbohydrate 21.7 g, Cholesterol 153.8 mg, Fat 40.8 g, Fiber 0.5 g, Protein 39.6 g, SaturatedFat 15.2 g, Sodium 52.9 mg, Sugar 6.6 g
STUFFED BEEF ROAST WITH RED WINE SAUCE
Succulent roast beef with a delicious stuffing flavoured with horseradish and bacon, paired beutifully with an au jus-like wine sauce.
Provided by Hag chef
Categories Roast Beef
Time 2h30m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
- Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
- Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
- Cut a deep pocket into the long side of the roast, almost all the way through.
- Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
- Place on rack in roasting pan. Pour water into bottom of pan.
- Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
- Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
- Red Wine Sauce:.
- Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
- Heat and stir for 1 minute.
- Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
- Serve over slices of beef.
Nutrition Facts : Calories 518, Fat 30.2, SaturatedFat 11.4, Cholesterol 117.9, Sodium 470.9, Carbohydrate 19.4, Fiber 2.1, Sugar 3.9, Protein 36.7
SUCCULENT SOUR CREAM POT-ROAST
Make and share this Succulent Sour Cream Pot-Roast recipe from Food.com.
Provided by Julesong
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
- Slip rack under meat; sprinkle with salt and pepper.
- Add water, garlic, onion, tomato sauce, bay leaf and thyme.
- Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
- Cook sliced mushrooms in butter in small frying-pan until tender and golden.
- When meat is tender, remove to cutting board.
- Remove bay leaf.
- Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
- Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
- Slice beef; serve with hot buttered noodles sprinkled with paprika.
- Pass our cream sauce separately.
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