SWEET & TANGY BEEF ROAST
While cleaning out the fridge I found barbecue sauce, red pepper jelly and hoisin sauce - the perfect trio for creating this this slightly tangy and sweet, utterly delicious roast. -Rachel Van Orden, Annville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker; add onions and 1 cup water., In a small bowl, mix barbecue sauce, jelly and hoisin sauce; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Mix cornstarch and remaining water until smooth. Stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and onions.
Nutrition Facts : Calories 516 calories, Fat 25g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 499mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 39g protein.
SWEET 'N' TANGY POT ROAST
I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! -Carol Mulligan, Honeoye Falls, New York
Provided by Taste of Home
Categories Dinner
Time 9h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Nutrition Facts : Calories 232 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SWEET AND TANGY BRAISED CHUCK ROAST
I have never cooked a main dish with gingersnap cookies...hmm...interesting. This looks amazing, so I'm looking forward to trying this out. It is a slow cooker recipe, taking between 6 and 10 hours, depending on heat setting.
Provided by BeccaB3c
Categories One Dish Meal
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In 4 1/2-6 quart slow cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, salt, and pepper.
- Place roast on top of vegetables.
- Cover and cook on low 8 to 10 hours, or on high 6 to 6 1/2 hours.
- Place roast on warm platter. Skim and discard fat from cooking liquid.
- Serve roast with vegetables and sauce.
Nutrition Facts : Calories 736.5, Fat 45.6, SaturatedFat 18.3, Cholesterol 156.5, Sodium 854.1, Carbohydrate 25.6, Fiber 2.5, Sugar 12.4, Protein 43.5
SWEET 'N' TANGY POT ROAST
You really can't go wrong with this recipe. Easy to throw together and the gravy is TO DIE FOR. Got this recipe from Taste of Homes Light and Tasty Magazine Dec/Jan '05.
Provided by Audrey M
Categories Meat
Time 9h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place roast in 5 qt slow cooker.
- Sprinkle with salt and pepper.
- In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
- Cover and cook on low for 9-10 hours or until meat is tender.
- Combine cornstarch and cold water until smooth.
- Stir into slow cooker.
- Cover and cook on high for 30 minutes or until gravy is thickened.
- Remove meat from slow cooker.
- Slice and serve with gravy.
TANGY OVEN POT ROAST
Barbecue sauce is only the tip of the flavor extravaganza in our Tangy Oven Pot Roast recipe. Brown sugar, garlic powder, black pepper, marjoram and rosemary help to give Tangy Oven Pot Roast its unique taste. Surprise your family the weekend with this unforgettable, slowly braised masterpiece.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450ºF.
- Place ovenproof Dutch oven or large deep skillet in oven 15 min. Meanwhile, mix sugar, garlic powder and pepper until blended; rub evenly into both sides of roast.
- Add oil and meat to hot pan; return to oven. Bake 20 min., turning meat after 10 min.
- Add vegetables to pan. Mix broth and barbecue sauce; pour over ingredients in pan. Top with marjoram and rosemary; cover. Reduce oven temperature to 350ºF; bake 2-1/2 to 3 hours or until meat is very tender.
- Transfer meat and vegetables to platter, reserving drippings in pan. Discard herbs. Cook drippings on stove top on medium-high heat 5 min. or until reduced to about 2 cups. Cut meat across the grain into thin slices. Serve with vegetables and gravy.
Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
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