You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Please share your favorite recipes using beef roasts - our Ralphs had Buy 1/Get 1
- Thread starter lisainla
- Start date
Rec: Old-Fashioned Beef Stew
I cut up a chuck roast for this recipe.
Old-Fashioned Beef Stew
Recipe By :Arthur Schwartz
Serving Size : 6
3 tablespoons vegetable oil -- devided
3 pounds stew meat -- trimmed, but well-marbled
1/3 cup flour
1 medium onion -- finely chopped (about 1 cup)
2 cloves garlic -- crushed or pressed
2 13 3/4-ouce cans beef broth
3 tablespoons tomato paste
1/2 teaspoon dried thyme
1 large bay leaf
ground pepper
2 teaspoons Worcestershire sauce
4 medium carrots -- peeled and cut into 3/4-inch pieces
2 medium parsnips -- peeled and cut into 1 1/2-inch chunks or slices
3 large ribs celery -- cut into 3/4-inch pieces
3 large all-purpose potatoes -- peeled and cut into 1 1/2-inch chunks
1/4 pound mushrooms -- thinly sliced
1 10-ounce box frozen peas -- defrosted
In a 5-quart Dutch oven or other heavy pot with a cover, heat about half the vegetable oil over medium-high heat.
While the oil is heating, start dredging the meat in the flour, kneading flour into each piece and shaking off the excess. Add the meat to the hot oil without crowding the pan. There should be space around each piece of meat and it should continue to sizzle briskly, but without smoking or burning. Brown the meat on all sides, adjusting the heat as necessary.
As the pieces of meat in the pan brown, remove them, place in a bowl, and add more meat, until all the meat is browned. As you go, you will have to add more oil. If you notice the oil or the residue in the pan is beginning to burn, lower heat and/or add a little more oil.
Add the chopped onion and sauté for 5 minutes, scraping up any browned meat and flour residue in the pan.
Add the garlic and sauté a minute longer.
Return the meat and all its juices to the pot. Add the broth and enough water to totally but barely cover the meat.
Stir in the tomato paste, thyme, bay leaf, several grinds of the peppermill, and the Worcestershire sauce. (Beef broth contains quite a bit of salt, so adjust the salt later.)
Simmer gently over medium-low heat until the meat is barely tender, usually about 1 1/2 hours, but start checking with a fork after an hour, and every 10 or 15 minutes after that. (To be really sure, taste a piece of the meat. You do not want the meat optimally tender at this point.) Taste for salt, pepper, and perhaps another spoonful of tomato paste.)
(You can freeze the stew now, first cooled to lukewarm, then add the vegetables when finishing and reheating it. Thaw to cold room temperature to continue.)
With the stew at a gentle simmer, add the carrots, celery, and potatoes. Simmer another 20 minutes, until the vegetables are fully tender and the meat is fully tender and ready to eat. Add the mushrooms and defrosted frozen peas. Return to a simmer, cooking until the peas are cooked, a minute or so.
Serve immediately, or if serving later, leave out the peas until you reheat the stew – gently, without boiling.
Serving Ideas : Serve over egg noodles, macaroni, rice, or with soft polenta. Accompany with a large salad, steamed broccoli or cooked greens, such as spinach, Swiss chard, escarole, mustard greens, etc
Charlies notes: My veggies took considerably longer to cook, so you might want to cut them smaller.
Pat’s notes: about 2-1/2 lbs. chuck roast cut into cubes for the stew so I didn't have to add any water to the beef broth in order to cover the beef, which probably gave it a richer flavor. Didn't add the peas, mushrooms or potatoes either this time. The parsnips and carrots contributed so much flavor to the sauce. Was absolutely fantastic served on mashed yukon gold potatoes. What a keeper.
Can't wait to make it next time with all the ingredients listed.
I cut up a chuck roast for this recipe.
Old-Fashioned Beef Stew
Recipe By :Arthur Schwartz
Serving Size : 6
3 tablespoons vegetable oil -- devided
3 pounds stew meat -- trimmed, but well-marbled
1/3 cup flour
1 medium onion -- finely chopped (about 1 cup)
2 cloves garlic -- crushed or pressed
2 13 3/4-ouce cans beef broth
3 tablespoons tomato paste
1/2 teaspoon dried thyme
1 large bay leaf
ground pepper
2 teaspoons Worcestershire sauce
4 medium carrots -- peeled and cut into 3/4-inch pieces
2 medium parsnips -- peeled and cut into 1 1/2-inch chunks or slices
3 large ribs celery -- cut into 3/4-inch pieces
3 large all-purpose potatoes -- peeled and cut into 1 1/2-inch chunks
1/4 pound mushrooms -- thinly sliced
1 10-ounce box frozen peas -- defrosted
In a 5-quart Dutch oven or other heavy pot with a cover, heat about half the vegetable oil over medium-high heat.
While the oil is heating, start dredging the meat in the flour, kneading flour into each piece and shaking off the excess. Add the meat to the hot oil without crowding the pan. There should be space around each piece of meat and it should continue to sizzle briskly, but without smoking or burning. Brown the meat on all sides, adjusting the heat as necessary.
As the pieces of meat in the pan brown, remove them, place in a bowl, and add more meat, until all the meat is browned. As you go, you will have to add more oil. If you notice the oil or the residue in the pan is beginning to burn, lower heat and/or add a little more oil.
Add the chopped onion and sauté for 5 minutes, scraping up any browned meat and flour residue in the pan.
Add the garlic and sauté a minute longer.
Return the meat and all its juices to the pot. Add the broth and enough water to totally but barely cover the meat.
Stir in the tomato paste, thyme, bay leaf, several grinds of the peppermill, and the Worcestershire sauce. (Beef broth contains quite a bit of salt, so adjust the salt later.)
Simmer gently over medium-low heat until the meat is barely tender, usually about 1 1/2 hours, but start checking with a fork after an hour, and every 10 or 15 minutes after that. (To be really sure, taste a piece of the meat. You do not want the meat optimally tender at this point.) Taste for salt, pepper, and perhaps another spoonful of tomato paste.)
(You can freeze the stew now, first cooled to lukewarm, then add the vegetables when finishing and reheating it. Thaw to cold room temperature to continue.)
With the stew at a gentle simmer, add the carrots, celery, and potatoes. Simmer another 20 minutes, until the vegetables are fully tender and the meat is fully tender and ready to eat. Add the mushrooms and defrosted frozen peas. Return to a simmer, cooking until the peas are cooked, a minute or so.
Serve immediately, or if serving later, leave out the peas until you reheat the stew – gently, without boiling.
Serving Ideas : Serve over egg noodles, macaroni, rice, or with soft polenta. Accompany with a large salad, steamed broccoli or cooked greens, such as spinach, Swiss chard, escarole, mustard greens, etc
Charlies notes: My veggies took considerably longer to cook, so you might want to cut them smaller.
Pat’s notes: about 2-1/2 lbs. chuck roast cut into cubes for the stew so I didn't have to add any water to the beef broth in order to cover the beef, which probably gave it a richer flavor. Didn't add the peas, mushrooms or potatoes either this time. The parsnips and carrots contributed so much flavor to the sauce. Was absolutely fantastic served on mashed yukon gold potatoes. What a keeper.
Can't wait to make it next time with all the ingredients listed.
Sylvia's Provencal Roast of Beef is great.
Provencal Roast of Beef (BBQ)
1/3 cup red wine vinegar
2 tbsp each chopped fresh thyme and rosemary or 2 tsp each dried
2 tbsp olive oil
1/2 tsp pepper
2 cloves garlic, crushed
1 3 lb. sirloin tip or rump roast (I used cross rib)
1 bay leaf
1 strip orange rind, 2 inches long
Whisk together first 5 ingredients. Pour into large plastic bag. Add beef, bay leaf and orange rind. Coat beef well. Seal bag and refrigerate, turning occasionally, for at least 12 hours or up to 24 hours.
Discard marinade; place meat on greased grill over medium-high heat; close lid and cook, turning to brown all sides, for 10 minutes. Reduce heat to medium; cook for about 1 hour longer or until meat thermometer registers 140̊F for rare or 150̊F for medium-rare. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
Source: Sylvia of Montreal @ Gails
Pat’s notes: This was delicious. Only marinated 6 hours...next time will marinate longer. Might try with chuck roast too.
Provencal Roast of Beef (BBQ)
1/3 cup red wine vinegar
2 tbsp each chopped fresh thyme and rosemary or 2 tsp each dried
2 tbsp olive oil
1/2 tsp pepper
2 cloves garlic, crushed
1 3 lb. sirloin tip or rump roast (I used cross rib)
1 bay leaf
1 strip orange rind, 2 inches long
Whisk together first 5 ingredients. Pour into large plastic bag. Add beef, bay leaf and orange rind. Coat beef well. Seal bag and refrigerate, turning occasionally, for at least 12 hours or up to 24 hours.
Discard marinade; place meat on greased grill over medium-high heat; close lid and cook, turning to brown all sides, for 10 minutes. Reduce heat to medium; cook for about 1 hour longer or until meat thermometer registers 140̊F for rare or 150̊F for medium-rare. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
Source: Sylvia of Montreal @ Gails
Pat’s notes: This was delicious. Only marinated 6 hours...next time will marinate longer. Might try with chuck roast too.
Red: Lemon-Marinated Chuck Roast, from Peggy/Tucson
Lemon-Marinated Chuck Roast
1 (3 to 3 1/2 lb) beef chuck pot roast, cut 1 1/2" thick
1 tsp Dijon
1 tsp finely shredded lemon zest
1/3 cup fresh lemon juice
1/3 cup olive oil
2 tbsp sliced green onion
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 1/2 tsps salt
1/8 tsp freshly cracked black pepper
Slash fat edges of roast. Place meat in a shallow baking dish.
For marinade, place mustard and zest in a small bowl; gradually stir in lemon juice. Add oil, onion, sugar, Worcestorshire sauce, salt and pepper. Pour over roast. Cover; let stand 6 hours or overnight in refrigerator, turning meat several times. Remove roast from marinade; reserve marinade. Pat excess moisture from roast with paper toweling. Grill roast over medium-hot coals for 17 to 20 minutes. Turn; cook 17 to 20 minutes more for rare to medium-rare or to desired doneness. Heat reserved marinade on grill. Remove roast to a serving platter. Carve meat across the grain into think slices. Spoon marinade over roast. Serves 8.
Pat’s notes: To the marinade I also added a chopped clove of garlic and a little chopped fresh rosemary. Source: Peggy/Tucson.
Notes by Karen/No.CA: I never knew a roast like this could come out so tender and delicious on the BBQ. I am used to cooking them to death in some sort of saucy stuff. My meat market had the seven bone blade roast on sale. They were about 2 1/4 inches thick. I marinated for two days. Wow, was it yummy.
Lemon-Marinated Chuck Roast
1 (3 to 3 1/2 lb) beef chuck pot roast, cut 1 1/2" thick
1 tsp Dijon
1 tsp finely shredded lemon zest
1/3 cup fresh lemon juice
1/3 cup olive oil
2 tbsp sliced green onion
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 1/2 tsps salt
1/8 tsp freshly cracked black pepper
Slash fat edges of roast. Place meat in a shallow baking dish.
For marinade, place mustard and zest in a small bowl; gradually stir in lemon juice. Add oil, onion, sugar, Worcestorshire sauce, salt and pepper. Pour over roast. Cover; let stand 6 hours or overnight in refrigerator, turning meat several times. Remove roast from marinade; reserve marinade. Pat excess moisture from roast with paper toweling. Grill roast over medium-hot coals for 17 to 20 minutes. Turn; cook 17 to 20 minutes more for rare to medium-rare or to desired doneness. Heat reserved marinade on grill. Remove roast to a serving platter. Carve meat across the grain into think slices. Spoon marinade over roast. Serves 8.
Pat’s notes: To the marinade I also added a chopped clove of garlic and a little chopped fresh rosemary. Source: Peggy/Tucson.
Notes by Karen/No.CA: I never knew a roast like this could come out so tender and delicious on the BBQ. I am used to cooking them to death in some sort of saucy stuff. My meat market had the seven bone blade roast on sale. They were about 2 1/4 inches thick. I marinated for two days. Wow, was it yummy.
Rec: Gordon's Pot Roast
Gordon’s Pot Roast
1 medium onion
3 garlic cloves
3/4 pound carrots
1/2 pound parsnips
1/2 pound turnips
6 ounces mushrooms
a 3-inch piece fresh gingerroot
a 28- to 32-ounce can whole tomatoes
a 3-pound boneless beef chuck roast
2 tbsp olive oil
3/4 cup Tawny Port
3/4 cup dry red wine
2 cups beef or chicken broth
2 tbsp Worcestershire sauce
1 tablespoon packed brown sugar
3 bay leaves
1 tsp dried thyme, crumbled
1 tsp dried oregano, crumbled
3 tbsp cornstarch
3 tbsp water
Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring
mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes. Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. Serves 4 to 6.
Source: Gourmet, November 1998
Pat's notes: Waited til roast had cooked for 2 hours before adding the vegetables. I wanted them to still have some texture.
http://www.epicurious.com/recipes/food/views/15733
Gordon’s Pot Roast
1 medium onion
3 garlic cloves
3/4 pound carrots
1/2 pound parsnips
1/2 pound turnips
6 ounces mushrooms
a 3-inch piece fresh gingerroot
a 28- to 32-ounce can whole tomatoes
a 3-pound boneless beef chuck roast
2 tbsp olive oil
3/4 cup Tawny Port
3/4 cup dry red wine
2 cups beef or chicken broth
2 tbsp Worcestershire sauce
1 tablespoon packed brown sugar
3 bay leaves
1 tsp dried thyme, crumbled
1 tsp dried oregano, crumbled
3 tbsp cornstarch
3 tbsp water
Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring
mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes. Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. Serves 4 to 6.
Source: Gourmet, November 1998
Pat's notes: Waited til roast had cooked for 2 hours before adding the vegetables. I wanted them to still have some texture.
http://www.epicurious.com/recipes/food/views/15733
Rec: Beef Stew with Red Wine and Carrots (Daube de Boeuf aux Carottes)
This is so good. I used a Cotes du Rhone and followed the recipe. Molly Stevens specified the large chunks of beef to stand up to the long cooking. My Dutch oven isn't that large, I think it's 5.5 or 6 quart, but that wasn't a problem. I made it with shoulder roast and it was fork tender. From January, 2007 Fine Cooking magazine.
Beef Stew with Red Wine and Carrots (Daube de Boeuf aux Carottes)
1 3-lb boneless beef chuck roast
2 Tbs extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/2-inch pieces
kosher salt and freshly ground black pepper
8 oz shallots (8 to 10 medium), thinly sliced (about 2 cups)
2 Tbs brandy, such as Cognac
2 Tbs tomato paste
2 to 3 cloves garlic, finely chopped (2 to 3 tsp.)
2 tsp herbes de Provence
2 cups hearty red wine, such as Cotes de Provence or Cotes du Rhone
1 14 1/2-oz can whole, peeled tomatoes
4 strips orange zest (2 1/2 inches long, removed with a vegetable peeler)
1 lb slender carrots, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley
1 Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1 1/2- to 2-inch cubes and arrange them on a paper-towel-lined tray to dry.
2 Position a rack in the lower third of the oven. Heat the oven to 325°F.
3 Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in 2 more batches.
4 When all the beef chunks are browned, pour off all but about 1 tablespoon of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them in. Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.
5 Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley.
6 This dish can be made up to three days ahead. Reserve the chopped parsley and don't bother skimming the surface fat. Instead, transfer the cooled stew to a bowl or baking dish, cover tightly, and refrigerate, Before reheating, lift off the layer of solid fat that will be on the surface. Reheat gently in a 325°F oven in a covered baking dish, stirring once, for about 30 minutes, or until hot. Taste for salt and pepper and add the parsley just before serving.
Servings: 6
This is so good. I used a Cotes du Rhone and followed the recipe. Molly Stevens specified the large chunks of beef to stand up to the long cooking. My Dutch oven isn't that large, I think it's 5.5 or 6 quart, but that wasn't a problem. I made it with shoulder roast and it was fork tender. From January, 2007 Fine Cooking magazine.
Beef Stew with Red Wine and Carrots (Daube de Boeuf aux Carottes)
1 3-lb boneless beef chuck roast
2 Tbs extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/2-inch pieces
kosher salt and freshly ground black pepper
8 oz shallots (8 to 10 medium), thinly sliced (about 2 cups)
2 Tbs brandy, such as Cognac
2 Tbs tomato paste
2 to 3 cloves garlic, finely chopped (2 to 3 tsp.)
2 tsp herbes de Provence
2 cups hearty red wine, such as Cotes de Provence or Cotes du Rhone
1 14 1/2-oz can whole, peeled tomatoes
4 strips orange zest (2 1/2 inches long, removed with a vegetable peeler)
1 lb slender carrots, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley
1 Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1 1/2- to 2-inch cubes and arrange them on a paper-towel-lined tray to dry.
2 Position a rack in the lower third of the oven. Heat the oven to 325°F.
3 Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in 2 more batches.
4 When all the beef chunks are browned, pour off all but about 1 tablespoon of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them in. Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.
5 Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley.
6 This dish can be made up to three days ahead. Reserve the chopped parsley and don't bother skimming the surface fat. Instead, transfer the cooled stew to a bowl or baking dish, cover tightly, and refrigerate, Before reheating, lift off the layer of solid fat that will be on the surface. Reheat gently in a 325°F oven in a covered baking dish, stirring once, for about 30 minutes, or until hot. Taste for salt and pepper and add the parsley just before serving.
Servings: 6
Olga's Crockpot Sweet and Snappy Beef Stew
can be made on stovetop or in the oven as well. Lovely combination of flavors.
http://eat.at/swap/forum21/1_CROCKPOT_SWEET_N_SNAPPY_BEEF_STEW
can be made on stovetop or in the oven as well. Lovely combination of flavors.
http://eat.at/swap/forum21/1_CROCKPOT_SWEET_N_SNAPPY_BEEF_STEW
and this roast with peppers makes great beef sandwiches.
http://eat.at/swap/forum26/22_Rump_Roast_with_pepperseasy
http://eat.at/swap/forum26/22_Rump_Roast_with_pepperseasy
melissa-dallas
Well-known member
Chili-I don't use a recipe but Wick Fowler's calls for cutting pieces the size of your little toe.
markinhouston
Well-known member
This is a good time to have a grinder--Kitchen Aid attachment or
a stand-alone unit. I never buy ground beef at the store any more. Just grind an entire roast and then make chili, meat loaf, tacos, Salisbury steak, burgers, etc. I will try to look for some different uses other than whole roasts because you will get some good suggestions for roasts, stes, and such already.
a stand-alone unit. I never buy ground beef at the store any more. Just grind an entire roast and then make chili, meat loaf, tacos, Salisbury steak, burgers, etc. I will try to look for some different uses other than whole roasts because you will get some good suggestions for roasts, stes, and such already.
markinhouston
Well-known member
French Dip Roast Beef for the Crock Pot
This recipe came from recipzaar.com. I have made a variation of this for almost 40 years--it's a grat recipe for beginnings cooks! You can't mess it up, and the results are tasty!
12 servings
7¼ hours 10 min prep
3 1/2-4 lbs boneless chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3-4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French rolls, split
1. Place roast in a 5-quart slow cooker.
2. Combine soy sauce and next 6 ingredients.
3. Pour over roast.
4. Add water to slow cooker until roast is almost covered.
5. Cook, covered, on LOW for 7 hours or until very tender.
6. Remove roast, reserving broth.
7. You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.
This recipe came from recipzaar.com. I have made a variation of this for almost 40 years--it's a grat recipe for beginnings cooks! You can't mess it up, and the results are tasty!
12 servings
7¼ hours 10 min prep
3 1/2-4 lbs boneless chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3-4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French rolls, split
1. Place roast in a 5-quart slow cooker.
2. Combine soy sauce and next 6 ingredients.
3. Pour over roast.
4. Add water to slow cooker until roast is almost covered.
5. Cook, covered, on LOW for 7 hours or until very tender.
6. Remove roast, reserving broth.
7. You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.