Wandas Tender And Easy Roast Recipes

WANDA'S TENDER AND EASY ROAST

Steps:

• On the night before you need the roast for the next day's dinner, put the FROZEN roast into the slow cooker on LOW temperature.
• Mix the cream of mushroom sup and dried onion soup mix together and pour it over the roast. Leave it on all night and the next day.
• The next day, about 1-2 hours before dinner, add the drained potatoes in (and/or any other veggies you'd like) and make sure they are submerged in the gravy.

WANDIES

Steps:

• In a large bowl, beat the eggs, sugar, vanilla, orange extract, orange zest, orange juice concentrate and heavy cream until very well blended. Stir in the baking powder and salt. Gradually mix in enough flour to form a soft but firm dough.
• Heat 2 inches of oil in a deep cast iron skillet or electric skillet to 375 degrees F (190 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into 3x2 inch squares and make a slit in the middle of each one.
• Fry on each side in the hot oil until golden brown. Add more oil to the skillet as needed. When cooled dust cookies with confectioners' sugar.

EASY ROAST BEEF

Steps:

• Preheat Oven to 500 Degrees.
• Remove Roast beef from package and rinse under cold water. Pat dry with paper towels.
• Rub Olive Oil all over roast and put in roasting pan on a rack. (FAT SIDE UP).
• Sprinkle Garlic Powder and Black Pepper all over roast.
• Put in oven and roast at 500 degrees for 20 minutes.(do NOT open oven door during this step. You want the intense hot heat to "sear" the roast and keep in all the juices.).
• After 20 minutes, lower the oven temperature to 300 degrees and continue roasting for at that temperature for 18 minutes per pound.
• *3lb Roast- 54 minutes
• *4lb Roast-72 minutes
• I generally start checking the temperature after 45 minutes of cooking at 300 degrees. When the roast reaches the required temperature (see below) remove from oven and let sit for 10-15 minutes.
• Timetable.
• Rare- 125-130 degrees.
• Medium rare- 130-140 degrees.
• Medium- 145-150 degrees.
• Well Done-155-165 degrees.
• After allowing the roast to "rest" Slice and Serve!
• Enjoy!

HUNTER'S ROAST

Steps:

• Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis.
• Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.

ITALIAN BOWTIE PASTRY (WANDAS)

Steps:

• In one bowl, mix flour, salt and sugar.
• In a separate bowl, blend egg, butter and vanilla.
• Make a well in the dry ingredients and add the egg mixture, mix until a stiff dough forms.
• Add sherry a tablespoon at a time until the dough becomes smooth and pliable.
• Cover and chill 2 hours.
• Roll out chilled dough on a floured surface to 1/8 inch.
• Cut narrow strips and twist into loose knots.
• Fill deep fryer or heavy pot with 1-1/2 to 2 inches of oil.
• Heat to 375 degrees F.
• Fry cookies until they puff and turn golden brown (about 2 minutes).
• Drain on paper towels or brown bags.
• Dust with sugar while still warm.

SIMPLE BEEF POT ROAST

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper, then cook in hot oil until brown on both sides; transfer to a plate.
• Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes. Add butter, and cook until onions are translucent, about 5 minutes. Sprinkle in rosemary; return roast to the pot and cover.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.