Recipezaar: Beef Roast,Main Dish recipes

Momosita's Simply the Best Pot Roast

Tue, 15 Sep 2009 11:51:33 -0400

Amazing wonderful pot roast adapted from family recipe and Mercy's Fabulous Country Chuck Roast. I posted this mainly because i make it so often and need a central place to keep the recipe :) -- posted by lolablitz

Prime Rib Hash

Tue, 15 Sep 2009 12:11:09 -0400

This has become a family tradition at Christmas time. Actually Ive never made this the same twice, and it was always good. It is a very flexible and forgiving recipe. If you like something else better than A-l, take it in that direction. -- posted by Chef #1382418

Best-Ever Roast Beef With Vegetables

Wed, 16 Sep 2009 16:07:00 -0400

From and old resurrected recipe card found during a clean out. Times are estimated. -- posted by I'mPat

Make Ahead Tenderloin Sandwiches

Thu, 17 Sep 2009 11:09:13 -0400

Buy beef tenderloin on sale, make these mini buns of gold and freeze...if they last that long. Not for those on low fat diets...will be a huge hit with teens and hubbies craving beef! Recipe comes from a phenomonal cook, my husband's cousin Katie who made these at a family gathering. I couldn't leave without the recipe. Thanks so much Katie! -- posted by twinsplusonemom

Lizzie's Roast Beef

Thu, 17 Sep 2009 12:58:18 -0400

My late MIL had a recipe for everything.This is her Beef roasting recipe for tennis players. Basically get the roast in the oven, go play a match and when you get home eat! This should be done with (@ least a 3 rib) 1st cut rib roast. -- posted by Trinkets

Sarasota's Crock Pot Brisket With Lots of "veggies"

Thu, 17 Sep 2009 15:45:28 -0400

I love this recipes because you add lots of sweet potatoes, parsnips, crimini mushrooms, onions, white potatoes, and some turnips which I love. But you have the option to use whatever you enjoy This slow cooks and the sweetness of the brown sugar and maple syrup make this a perfect flavor for this brisket. I like to rub the marinade over the brisket and let it work overnight, then in the morning, add the sauce and add the cut vegetables to the sides of the brisket and turn on low for 10-12 hours. If you need it done quicker 7-8 on high heat. Either way it cooks and will fall apart. Serve this with a fall salad with walnuts, bleu cheese, and a nice honey vinaigrette. Very traditional, but I love it with fall roasts and of course some good crusty bread. -- posted by SarasotaCook

Slow Cooker Italian Style Pot Roast

Thu, 17 Sep 2009 16:52:56 -0400

Great slow cooker pot roast recipe, from the Best Cover and Bake Recipes by Cook's Illustrated. -- posted by Erinplus3

Beef Strips With Hot Chile

Mon, 21 Sep 2009 01:18:50 -0400

The beef in this dish is coated with egg white, and should be stir fried very quickly so it will remain tender. Eating the red chile pod pieces is not recommended. Recipe from www.fiery-foods.com . Start the rice before slicing the beef & dinner can be on to table in under 30 minutes (a good dinner). -- posted by Buster's friend

Mango-Chipotle Pot Roast - Crock Pot

Tue, 22 Sep 2009 13:28:42 -0400

From Sandra Lee Semi-Homemade Slow Cooker Recipes. -- posted by mailbelle

My Mother's Brisket

Mon, 28 Sep 2009 01:52:19 -0400

Gourmet | December 1995 -- posted by Chef #1298498

Grandma's Pressure Cooker Pot Roast

Fri, 02 Oct 2009 16:39:17 -0400

This makes the best gravy and the most tender roast. My grandmother makes this all the time for company. Everyone always loves it and it makes the house smell wonderful. My favorite part has always been the tender, gravy flavored vegetables. -- posted by 49flavours

Company Pot Roast

Sun, 04 Oct 2009 01:38:08 -0400

You may substitute dried shiitake mushrooms for the morels. Leftover meat and gravy make great hot roast beef sandwiches the next day. -- posted by FeelinYummy

Beef & Noodles

Mon, 05 Oct 2009 16:24:47 -0400

This recipe is a family favorite!! Leftovers are great to freeze and reheat for lunch! -- posted by MickyLynne

Beef Stew the Old Fashioned Way

Mon, 05 Oct 2009 17:09:53 -0400

This is a from scratch, down home, richly flavored stew with no exotic ingredients. I've used blade steak, arm roast and chuck roast for this recipe. For the vegetables, I use a combination of fresh and what I have frozen from the previous season, but use what you have on hand. I'm adding a can of tomatoes as an option, though I don't use it. Also, I cook this from start to finish in my 5 quart stock pot. This is truly a base recipe that can be adapted to your family's like and dislikes. Feel free to make it your own. -- posted by Deely

Easy Crock Pot Chuck Roast

Mon, 05 Oct 2009 17:15:51 -0400

This recipe is so easy to make and turns out really delicious. The meat is so tender you can cut it with your fork. The sauce is great. We serve it with rice. -- posted by Pesto lover

Pot Roast in Crock-Pot

Mon, 05 Oct 2009 17:16:47 -0400

simple and classic American pot roast -- posted by armywife516

Slow Roasted Pocket Beef

Tue, 06 Oct 2009 11:12:55 -0400

A delicious way to cook a pocket roast (which can sometimes be a little tough and flavourless). This makes a delicious jus. Next time we will double the wine and add 1/2 cup water to see if we can make more! -- posted by The Normans

Autumn Pot Roast

Thu, 08 Oct 2009 14:42:56 -0400

When the brisk autumn arrives, I tend to cook with fresh apple cider quite a bit. There is nothing like the crisp, tangy taste! Over the years, I began to add it to my pot roast recipe, and it became a family favorite. It just adds a hint of sweetness that really lifts the gravy from average to wonderful. Even "non-Pot Roast Lovers" (which there happen to be quite a few) enjoy this twist. I also know most people like potatoes in their pot roast, but I always serve my pot roast with either Recipe #290398 or Recipe #343221. I would love to try this in the slow cooker sometime, too! -- posted by JackieOhNo!

Braised Buffalo (Or Beef) Pot Roast

Fri, 09 Oct 2009 17:06:57 -0400

I've made this roast with both buffalo and beef and it's equally good either way. By all means, if you can get a buffalo (bison) roast, use it, but don't hesitate to substitute beef. This comes from "A Taste of Wyoming" cookbook, by Pamela Sinclair. -- posted by 2hot2handle

Balsamic London Broil

Sun, 11 Oct 2009 02:58:44 -0400

From a promo recipe card -- posted by Para_chan

Fiesta Eye of Round Roast

Tue, 13 Oct 2009 15:05:57 -0400

This roast beef recipe is from reynoldskitchens.com It is baked in an oven cooking bag, which makes quick and easy work of getting dinner on the table, and cleanup is a breeze. These cooking bags and the crockpot are my favorite methods for cooking roast beef. -- posted by Happy Hippie

Ww Provencal Beef Slow Cooker Stew

Tue, 13 Oct 2009 15:14:14 -0400

Weight watchers 4 points -- posted by Chef #1298498

Ww Corned Beef and Cabbage With Red Potatoes

Tue, 13 Oct 2009 15:16:03 -0400

8 points -- posted by Chef #1298498

An Autumn Pot Roast Dinner With Cider Gravy

Thu, 15 Oct 2009 16:20:05 -0400

The classic pot roast dinner gets a quick, autumn-like makeover in this delicious recipe. Instead of white potatoes, green beans and carrots; it's prepared with creamy sweet potatoes and butternut squash. Warm, sweet spices season the roast, and a delicous apple cider gravy finishes off this comfort meal. -- posted by Feast Your Eyes!

Family Favorite Chili

Fri, 16 Oct 2009 17:51:58 -0400

I found this recipe several years ago at the service meat counter in our local supermarket and tweeked it a little. I also call it 'Really Good Chili That's a Whole Lotta Work' but my guys love it so what can I do? It can be 1/2 diced beef and 1/2 ground beef but we like it all diced. It's pretty mild so add more chili powder and chopped chilis if you like it hot. I also use trimmed stew beef instead of a roast, costs a bit more but its quicker to cut up. Prep time includes browning the beef and onions. It's good left over also. -- posted by greksgirl

Slow Cooked Pot Roast

Mon, 19 Oct 2009 12:13:36 -0400

The cola makes this pot roast very tender and moist. The broth is so rich and savory, you will love it. -- posted by racegurl77

Spice Rubbed Braised Beef

Mon, 19 Oct 2009 15:45:23 -0400

Cooking Light, SEPTEMBER 2009 -- posted by dicentra

Our Favorite BBQ Beef

Tue, 20 Oct 2009 17:36:10 -0400

After making this recipe twice, I lost it. Because I thought I got it here I spent a lot of time searching zaar but could never find quite the right recipe. When I did finally find my original copy, it was from a different site! (I believe it was from cook.com but I have lost it again. Thank goodness I had already copied it elsewhere! lol) My family LOVES this recipe, my husband says this is the only bbq beef to make from now on. It is especially good topped with cole slaw but wonderful plain as well! (the servings is a guess, it just depends on how much meat you like on your sandwich!) -- posted by their_mom

Yankee Pot Roast of Beef With Vegetables (In the Crock-Pot)

Fri, 23 Oct 2009 01:02:02 -0400

I love my crock-pot! Here is our family favorite Yankee Pot Roast recipe that we've been enjoying for years. A great autumn or winter comfort dinner. Thicken the gravy to serve over the beef and vegetables, and add a side of horseradish, if desired. -- posted by BecR

Killian's Pot Roast

Fri, 23 Oct 2009 01:13:05 -0400

Another recipe I found that I plan on trying soon especially with winter on it's way.This is what the cook had to say.''I have to admit that I used to really struggle with pot roast. It was never awesome. I finally tried a combination at the suggestion of a friend and it is now really good and we love it. What you wind up with is a delicious, moist roast with perfectly tender vegetables on the side. I ladle some of the broth over my meat and potatoes. Yummy!'' NOTE: I guessed on the oz of soup, the recipe just said 1 can. -- posted by cookin4girls

Chef's First Prime Rib Roast

Tue, 27 Oct 2009 01:20:44 -0400

I learned the foundation for this recipe at culinary school from one of my favorite chefs. I tweaked it to suit my own taste, making my chef proud of my ingenuity and taste. I've made this countless times for both friends and family, and it's been a hit every time. The only tip I can offer is that you should use a bone in rib roast (which is what is meant by "prime"). It will provide superior flavor, a natural built-in rack, and the leftover bones make a decent brown stock afterwards. If you would rather get rib eye, then use a roasting rack during cooking. Enjoy! -- posted by Chef Doggerton

Crock Pot Spicy Roast Sandwiches

Thu, 29 Oct 2009 16:26:37 -0400

These are great for football parties! You can make the meat spicy with the hot peppers or for the wienies use mild (I'm teasing!) The leftovers are awesome made into quick chimichangas. Put the meat into a tortilla, roll and fold, and fry. Use more or less meat and peppers depending on the guest list. -- posted by Little Mommy

Fast Ed's Fancy Roast Beef

Mon, 02 Nov 2009 10:55:49 -0500

This recipe comes from "Fast Ed" from Better Homes & Gardens. It's a lovely, simple way to jazz up a roast beef dinner! -- posted by Sara 76

Italian Pot Roast

Mon, 02 Nov 2009 10:55:43 -0500

Made this a few years ago from one of my favorite diet cook books, and I remember it being really good; if I post it on here, I will remember it as a dish for when I am looking to see what to cook for dinner one night (or weekend, as it takes a while to cook). The "Italian" in the pot roast refers to the herbs used. -- posted by larchie

Beef Stroganoff W/Egg Noodles by Chef Jean-Pierre

Mon, 02 Nov 2009 12:06:52 -0500

By top Chef, good and hearty. -- posted by Chef #19778171

Breidi's Italian-Seasoned Roast Beef

Mon, 02 Nov 2009 22:18:49 -0500

This divine recipe was given to us from our friends Brian and Heidi (Breidi). Easy to make and mouthwatering to boot! A crowd-pleaser that goes great with mashed potatoes or rice. Sirloin tip roast is preferred but you can use whatever kind of roast you like. -- posted by Hadice

Rib Eye Roast

Tue, 03 Nov 2009 12:05:58 -0500

The way to prepare a tasty (and expensive) ribeye roast -- from my mom's aunt. Works for her and works for me on the rare treat that we buy a ribeye roast. The roasts I use are usually 4-6 lbs, but here's an instance where size doesn't matter. I love this recipe because I can prepare it with great ease and convenience, all the while making the best tasting roast ever. For a dinner party, I may start the roast at 2 pm, then with all my extra time put effort into other dishes -- like twice-baked potatoes, salad, and dessert. I have a double oven, so I can prepare my other sides without the forbidden opening of the oven door. If you went to the great expense to buy a ribeye roast, make your roast this way. No butter -- no flour -- no garlic -- no basting. Just follow the simple instructions. I think it's best at medium-rare -- that's pink in the middle but warm. You may use a meat thermometer if you like, but I've never needed to when following the instructions. If you have the "convection" setting on your oven, don't use it. Just use the conventional setting. If you must use the convection setting, you'll need to use a meat thermometer or adjust cooking times as convection will cook the meat faster. I learned the hard way -- conventional oven does a perfect job using the following instructions while convection will make it more medium-done. -- posted by AngieME

Beef Tenderloin With Chocolate Wine Sauce

Sun, 08 Nov 2009 18:10:59 -0500

This recipe was taken from the food network show Healthy appetite with Ellie Krieger -- posted by GingerlyJ

Trudy's Yankee Pot Roast

Tue, 10 Nov 2009 15:04:52 -0500

My Grandma's recipe found in my collection of old handwritten recipes. -- posted by CJAY

Crock Pot Beef Roast

Wed, 11 Nov 2009 10:28:20 -0500

I am becoming a huge fan on the crock pot. This recipe is something I whipped together on a whim. It was my first time cooking a roast and I felt if I did it in a crock pot there was NO WAY I could mess it up! Turned out great and meat was so tender, it was more like a stew! Extremely easy to make right before work so you come home to a wonderful meal. -- posted by AshleyNeicole

Crock Pot Tex Mex Pot Roast

Wed, 11 Nov 2009 16:19:33 -0500

This looked easy enough. -- posted by Ang11002

Beef Braised in Barolo Wine (Brasato)

Sun, 15 Nov 2009 22:16:09 -0500

Brasato al Barolo is one of the classic, elegant Piemontese dishes, and really does require a hearty red wine, ideally Barolo (though you could use other hearty red wines, e.g. Chianti, Brunello, or Taurasi), to come out right. Save it for a special occasion, and you'll be quite pleased with the results. -- posted by Phil Franco

Mother's Best Ever Slow Cooker Pot Roast

Mon, 16 Nov 2009 01:29:33 -0500

A recipe of my grandmother's that I have spruced up and made into my own -- posted by Cookingbaby

My Coffee-Marinated Pot Roast

Mon, 16 Nov 2009 11:34:46 -0500

This is the roast my family loves. VERY tender and YumMY! I like to marinate it overnight, but it doesn't have to be. Two hours would be enough. Hope you enjoy as much as my sweet family does. :o) -- posted by GrammyLee Butler

Hot Beef

Mon, 16 Nov 2009 12:05:23 -0500

This couldn't be easier. Use the cheapest cut of meat you can find - and it will be great. Any type of beer also. Freezes really well if you have any left over! -- posted by NancyB

Saucy Sunday Pot Roast

Tue, 17 Nov 2009 00:45:40 -0500

I came up with the yummy pot-roast recipe on Sunday evening when I had some red wine to use up and wanted a different roast recipe other than my cream-of-mushroom soup stand-by. My hubby raved and even went back for thirds! -- posted by Makennasmommy

Grill-Roasted Prime Rib for Charcoal Grill

Fri, 20 Nov 2009 13:58:41 -0500

This recipe from Cooks Illustrated produces a perfect 4-5 LB Standing Rib Roast. I have made it many times, and always get compliments! It is a no-brainer! -- posted by Miss V

Braised Beef Pot Roast

Sat, 21 Nov 2009 02:13:44 -0500

From my collection of handwritten recipes. -- posted by CJAY

Pancetta Stuffed Beef Tenderloin

Thu, 26 Nov 2009 19:14:11 -0500

The tenderloin is butterflied and stuffed with a bread stuffing with pancetta and herbs, then covered with pancetta slices, and finished with a port wine and mushroom sauce. -- posted by Ice Cool Kitty

French Dip Sandwich

Mon, 30 Nov 2009 12:05:15 -0500

These hot beef sandwiches are so good and satisfying -- posted by GingerlyJ

Dk's Carne Guisada

Tue, 01 Dec 2009 18:10:59 -0500

This is one of my favorite Mexican dishes. This recipe is from a small town church cookbook I received as a wedding present 26 years ago. Posted here for safekeeping. Recipe is credited to Laverne McKoy. You'll find this dish goes together quickly and is very simple. I've made it in a crock pot, on the stove or in the oven. Just adjust the cooking times for your situation. The traditional way to serve this is as a stew with warm flour tortillas on the side. We usually spoon it into the tortilla and eat as a taco with cheese and sour cream. -- posted by D2thaK

Daube Provencal (French Beef Stew)

Mon, 07 Dec 2009 14:22:52 -0500

This recipe comes from Cooks Illustrated Magazine November 2005. It is delicious and luscious. This is somewhat labor intensive but worth it! -- posted by EnjoyingLife

The Realtor's Reuben Casserole

Wed, 09 Dec 2009 14:15:45 -0500

I love this special casserole. I often substitute ham for the corned beef because I like it better that way. I have even made this using regular thinly sliced roast beef. -- posted by Realtor by day, Chef by night

Prime Rib Hash

Fri, 11 Dec 2009 17:31:30 -0500

This recipe from "Star Food" by Carole Andersen Travis, is an excellent method to use leftover prime rib roast or steak. If you have a cookout and prepare too much, here is the solution. -- posted by Dan-Amer #1

Nate's Italian Beef

Tue, 22 Dec 2009 14:58:44 -0500

A friend of mine is a master of delicious meats and this is just one more of his amazing creations. This makes the house smell awesome and is excellent piled high on a roll with melty Provolone cheese. Oh, and don't forget the bibs...this one is messy! -- posted by kolleen1021

Tricolor Pepper Steak

Sun, 27 Dec 2009 20:06:54 -0500

Ellie Krieger's dinner for four under $10.00. The Food Network chef offers up a healthy steak dish - "Healthy Appetite with Ellie Kirieger" airs Saturday's at 8:30 am on Food Network.;) -- posted by Manami

Beef Tenderloin With Blue Cheese

Mon, 28 Dec 2009 15:54:58 -0500

our traditional Christmas dinner....and it is wonderful! -- posted by kitchendiva

Grilled Beef Tenderloin Skewers With Red-Miso Glaze

Mon, 28 Dec 2009 23:49:59 -0500

Food & Wine April 09 -- posted by dicentra

Open Faced Roast Beef Sandwich

Tue, 29 Dec 2009 10:49:21 -0500

This is my take on the deli classic -- posted by GingerlyJ

Henry's Farmers Market Perfect Beef Prime Rib Roast

Tue, 29 Dec 2009 13:32:19 -0500

Given out by butcher at Henry's Farmers Market in Monrovia, CA during the week before Christmas. -- posted by MoniBush

Rosemary Stuffed Goat Cheese Beef Tenderloin

Tue, 29 Dec 2009 13:49:09 -0500

I got this recipe out of my Better Homes & Garden Holiday Cooking magazine...I made it for Xmas Dinner...It look good but I found out you need to serve it as soon as you put the cheese into the beef or it cools down the meat... -- posted by CIndytc

Prime Rib Cottage Pie (Aka Pâté Chinois in Quebec)

Tue, 29 Dec 2009 14:13:04 -0500

So here is that start; yesterday I chose the prime rib, bones, mashed potatoes, and mashed sweet potatoes. Here is a transformation to a comfort food that you would not expect from a cut of meat like prime rib. (Hey, you could even do this with a roast if you like, I just happen to have the Lah-ti-Dah prime rib!) -- posted by Jason Sandeman

Lüchows Sauerbraten

Thu, 31 Dec 2009 09:38:02 -0500

Lüchows was a grand German restaurant and New York City landmark on East 14th Street. Sadly, it closed in 1982 after one hundred years. I grew up hearing my grandmothers and parents talk of the place as a special destination, and was lucky enough to have dined there a couple of times in the years just before it closed. Im also lucky to have found a copy of Lüchows German Cookbook (1952) from which I take this recipe for their signature dish. (With one exception, I have transcribed the recipe precisely: the original calls for kidney fat; I have substituted vegetable oil.) -- posted by Belgophile

Ropa Vieja

Sat, 02 Jan 2010 17:56:09 -0500

Cuban Shredded Beef, In 'Three Guys from Miami Cook Cuban -- posted by ratherbeswimmin'

Emeril's Pot Roast

Mon, 04 Jan 2010 17:17:11 -0500

This recipe came with the dutch oven my baby sister gave me for Christmas last year. It cooks in a tomato-y delicious gravy and is so tender it falls apart. Truly the best pot roast I've ever eaten! -- posted by KBC

Roly Poly's Low & Slow Brisket

Wed, 06 Jan 2010 18:31:05 -0500

I love a good brisket, and nothing says it like low and slow. I earned a reputation for my briskets at my church and now everytime we have a gathering or fellowship, people want me to bring the brisket. I hope my bragging was worth it on this recipe. -- posted by Chef Roly-Poly

Chili

Fri, 08 Jan 2010 15:50:16 -0500

Super easy chili recipe with just enough spice. I got this from the food network. It's the best chili recipe I've ever tried. -- posted by Chef #1514065

Steak and Mushroom Stew

Sun, 10 Jan 2010 22:13:05 -0500

Chuck roast and cremini mushrooms makes this a delicious stew for a chilly night. -- posted by KathyP53

Laura's Shabbat Braised Brisket of Beef

Mon, 11 Jan 2010 11:58:55 -0500

I just had this brisket last night and had to get the recipe. It was delicious. Laura got it from a cooking class she took at King's Cooking Studio. For the tomato sauce, she uses Rao's brand. If carrots are desired, add when meat goes into the oven. If potatoes are desired, add to the meat halfway through cooking time. This freezes well. -- posted by Oolala

Pennsylvania Pot Roast

Tue, 12 Jan 2010 09:12:47 -0500

From my handwritten recipes 1964. -- posted by CJAY

London Broil Crock Pot

Tue, 12 Jan 2010 17:29:59 -0500

Easy roasted London Broil Crock Pot dish -- posted by mkcc

Kettle Roast

Tue, 12 Jan 2010 17:49:11 -0500

From the 1961 edition of Pennsylvania Dutch Cookbook, Fine Old Recipes , page 22 -- posted by Chef Shadows

Country Pot Roast

Wed, 13 Jan 2010 01:17:56 -0500

From my collection of handwritten recipes 1964. -- posted by CJAY

Boeuf Bourguignon (Weight Watchers)

Fri, 15 Jan 2010 13:09:49 -0500

Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 17 Points values - WW remake: 8 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit! -- posted by Crafty Lady 13

Smoked Beef Brisket "texas Style"

Mon, 18 Jan 2010 00:05:38 -0500

This is one of the most delicious ways to prepare a beef brisket. You'll have the neighborhood over once the smell hit's the air. Best when prepared on a Weber!! -- posted by HonkIfYourHungry

Cola Shredded Beef Tacos

Mon, 18 Jan 2010 02:15:17 -0500

The Coke gives these just a touch of sweetness. Add some salsa, sour cream and a squeeze of lime and you'll have tacos you would be proud to serve to your family and friends. The dried chiles in this are not really spicy. This recipe is a preview from one of my favorite cookbook authors, Deborah Schneider. She has a new cookbook coming out in May of 2010: Amor y Tacos. I know I'll be first in line to buy that book! -- posted by cookiedog

Easy Prime Rib

Mon, 18 Jan 2010 20:06:58 -0500

This makes the best prime rib for even the toughest critics. My husband raises beef cattle so he loves good prime rib and he says this is the best he's ever had--anywhere--even at a restaurant. We like it so much that sometimes I season a regular roast this way but then slow cook it so it stays tender. The amount of seasonings here is for a roast that is around 5-7 lbs. -- posted by vosmom2

Beef and Vegetables in Robust Red Wine

Mon, 18 Jan 2010 21:15:26 -0500

This is a great dish to make in the afternoon and leave simmering until dinnertime, enticing everyone to the table. It features beef, mushrooms, carrots, onions, robust dry red wine, and a variety of herbs. You'll be pleased to find out that the meat and vegetables are even better tasting when served as leftovers the next day. -- posted by Feast Your Eyes!

Pot Roast

Tue, 19 Jan 2010 16:06:27 -0500

My mom gave me the recipe for this pot roast, which I loved growing up. Tonight I made it for my husband, and he says it's his favorite thing that I've ever made for him. -- posted by ilovechocolate

Company Pot Roast

Thu, 21 Jan 2010 17:01:01 -0500

From The Southern Living Cookbook. The allspice and orange zest gives this an unusual flavor, but I cut WAY back on the orange zest, adding maybe about 1 tsp. Also I used olive oil instead of butter. At serving time, I added cornstarch to the liquid in the pan and made a gravy to serve on the side. -- posted by SuzV

Dean and Deluca's Authentic Bavarian Sauerbraten Pot Roast

Sun, 24 Jan 2010 18:33:49 -0500

Sauerbraten is, quite simply, the best pot roast that we know of. Though we normally stay away from top round as a braising beef -- because it's so relatively lean -- we like to use it for sauerbraten, which requires intact slices of beef to be served at the table. Top round keeps its shape very well, and, in this dish, comes to the table quite moist -- due to the long marination and the long cooking time. To insure the moistness of the beef, have the butcher leave a thin outer covering of fat around the top round. Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4 -- posted by BecR

Mexican Meat Mix

Mon, 25 Jan 2010 10:51:26 -0500

One of my husband's favorite recipes from his mom. Great alternative to regular ground beef and taco seasoning. -- posted by April Wholikesitez

Lazy Sunday Chuck Roast

Mon, 25 Jan 2010 12:09:25 -0500

I got this recipe from my mother-in-law and I LOVE IT! -- posted by Chef Jessica 87

Meat & Potatoes Red Cabernet Crock Pot Recipe

Mon, 25 Jan 2010 13:08:25 -0500

Awesome Delish Roast Crock Pot Recipe. Great Food Great Friends type of meal. This is also a great "set it and forget it meal". Savory and Hearty. Tell me what you think...... 6¼ hours plus | 7 min prep -- posted by Keepnupncali

Barbacoa De Veracruz

Mon, 25 Jan 2010 15:52:16 -0500

This recipe was given to me by my husband's brother. Definitely mouth watering, savory, spicy, and filling! -- posted by Tiny_Toodles

Sirloin Tip Roast With Bacon

Tue, 26 Jan 2010 09:28:16 -0500

For the My Great Recipes collection,. -- posted by SuzV

Slow-Cooked Pot Roast With Wine

Wed, 27 Jan 2010 12:19:33 -0500

Chuck roast that comes out tender and juicy after cooking all day in the crockpot. -- posted by AZPARZYCH

Chile Chili

Thu, 28 Jan 2010 08:55:57 -0500

Alton Brown's recipe for a pepper based chili -- posted by Chef #1405684

Sharkie's Hot Roast

Mon, 01 Feb 2010 10:09:08 -0500

A Delectable Spicy Roast with a Bite! -- posted by SharkieB

Vinyl Lager Crock Roast

Mon, 01 Feb 2010 12:11:58 -0500

I bought a six pack of Magic Hat's spring seasonal (Vinyl), and loved it so much I wanted to cook with it. Since I normally use deep, dark beers (like Guinness) to cook, and usually only for beef or vegetable stew, this was a bit of an experiment. All day, my apartment smelled AMAZING. Since I had to buy a three pound roast (the grocery store seems to only have VERY large roasts), and I'm only cooking for two people, this made a LOT of leftovers. I don't usually measure anything, so I'm guessing on a lot of this. Adjust everything to your taste. As for the veggies, I used two small white potatoes, 1/4 of a large vidalia onion, and about 1/2 cup of sliced carrots. Use what you like! The blend of spices is my usual go-to blend, again... use what you like. Recipes are made to be adapted! -- posted by IndinaMarie

Crockpot Tacos

Mon, 01 Feb 2010 12:30:24 -0500

This is my all time favorite recipe. It's so easy and the BEST! I get raves every time I make it. -- posted by Chef #1277602

Best Ever Beef Stew

Mon, 01 Feb 2010 12:33:47 -0500

I found an Emeril LaGasse recipe for Beef Stew with Cheesy Fried Grits and changed it around for my taste. My family loved it to the point my grandsons fought over the left-overs. I served it with cheese toast istead of messing with frying grits. There are a lot of ingredients, but by preping everything in advance, it went together quickly. -- posted by GrammaMikki

Pot Roast Complete

Tue, 02 Feb 2010 13:01:33 -0500

from "fix it and forget it" slow cooker book -- posted by justtoleavereview

Beef Braised in Barolo

Wed, 03 Feb 2010 09:11:46 -0500

Adapted from Cook's Illustrated -- posted by Chef #1354928

Potato Potato Pot Roast

Thu, 04 Feb 2010 16:13:51 -0500

No, I didn't stutter! Two ways of using potatoes in this recipe. Simple and tasty. Excellent recipe for not-so-expert cooks. When the meat is done, so is the gravy. The long slow cooking makes the meat very tender. This recipe has been hanging around my house for many years. -- posted by Jezski

Corning the Beef - Brisket by Alton Brown

Fri, 05 Feb 2010 11:12:34 -0500

Alton Brown's now famous corned beef recipe (takes 10 days to complete) using fresh brisket, 10 days, and some saltpeter. -- posted by Andi of Longmeadow Farm

Crockpot BBQ Beef Sandwiches

Sat, 06 Feb 2010 15:12:22 -0500

I posted this good recipe from Weight Watchers for ChicagoRN and want to share it here. It is delicious. Enjoy it. -- posted by pinky kookie

3-Hour Roast

Sat, 06 Feb 2010 23:17:33 -0500

It doesn't get any easier. I still savor the childhood memories of coming back from church to the mouth-watering smell of the onion soup mix mixed with beef juice. Yum. -- posted by Rutecki Family

BBQ Beef

Mon, 08 Feb 2010 10:35:45 -0500

We recently invested in a whole brisket for the purposes of making beef jerky. Out of 14 lbs. of untrimmed meaty goodness I ended up with -- 6 pounds of meat suitable for slicing into jerky, a roughly equivalent amount of fat and scraps (which my father's dogs are currently enjoying), and a 2 lb. hunk o' brisket that was too marbled with fat to make good jerky out of. So, instead, I gave it a treatment similar to how I make pulled pork, minus the long soak in the crockpot. -- posted by Cactuscat

Guinness Stew (Pressure Cooker)

Tue, 09 Feb 2010 14:52:42 -0500

This is a variation of my boyfriend's mom's recipe, done in the pressure cooker. Ready in about an hour, delicious and makes great leftovers for lunch the next day, or can be frozen for a quick and comforting supper on a chilly day. -- posted by Jodi4200

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