Recipezaar: Beef Roast,Oven recipes

Easy Beef and Noodle Casserole

Wed, 15 Mar 2006 10:34:10 -0500

This is something I came up with when I needed something fast to feed my kids and I didn't have many resources in the kitchen. I got 4 stars from 2 kids and 5 stars from another, so that constitutes a "keeper" for me. Hope it makes your life a little easier too...It's a "homemade" taste from convenience items. -- posted by Stacky5

Cheese Steak Crescent Pizza

Sat, 25 Mar 2006 08:24:23 -0500

Easy to make and great as a snack or main meal. You can add some mushrooms and feel free to use different cheese if you like. -- posted by *Asha*

Simple Pantry Brisket (Oven or Crock Pot)

Thu, 20 Apr 2006 18:57:25 -0400

This is so simple: ketchup, beer and dry onion soup mix. Makes a nice, sweet sauce. I love how easy it is to make brisket and have many recipes from all over! You can make this in the oven or in a crock pot! I'll give instructions both ways. I like to serve with egg noodles or rice. -- posted by Oolala

Loni's Mom's Spanish Style Brisket

Sat, 17 Jun 2006 14:41:50 -0400

This is from the gal who does my Mom's nails in Florida. Her Mother made this and she was raving about it, so my Mom got the recipe. Loni said her Mom doesn't measure, she just throws it all together. Adjust to your taste. -- posted by Oolala

Toasted Steakhouse Sandwich

Mon, 03 Jul 2006 19:49:50 -0400

Bring home the taste of Quiznos Steakhouse Dip Sandwich with my easy recipe. Recipe #128560 is used to make the "secret" sauce which gives the sandwich its satisfying and delicious taste. If you like Quiznos you'll like this! -- posted by Deb's Recipes

Fruited Pot Roast of Beef With Cranberry Gravy

Tue, 04 Jul 2006 10:00:18 -0400

This sounds delicious! From a church cookbook called Heavenly Hash. -- posted by Recipe Junkie

My Mom's BBQ Beef

Sat, 15 Jul 2006 15:28:51 -0400

For potlucks or large dinner parties, my mother would make this BBQ beef and serve it on small sandwich buns. It was always a big hit, especially with the men. You can use a crock-pot for the all the cooking requirements, or follow the recipe. -- posted by Color Guard Mom

Try This Brisket!

Tue, 01 Aug 2006 21:01:21 -0400

From a community cookbook. This is an easy recipe. -- posted by Oolala

Sweet and Sour Duck Sauce Brisket

Mon, 07 Aug 2006 13:30:53 -0400

This recipe calls for Saucy Susan brand sauce but any Chinese duck sauce should suffice. From Cooking More Creatively. -- posted by Oolala

Orange "juicy" Roast Brisket

Tue, 08 Aug 2006 17:38:19 -0400

Haven't tried it yet but it's here for the future from a cookbook called "Good Yom Tov." I thought the tomato juice was an interesting ingredient here with the orange juice! I added the word "juicy" to the title because of that! -- posted by Oolala

Smokey and the Brisket!

Tue, 08 Aug 2006 22:25:52 -0400

Liquid smoke and your favorite BBQ sauce is all it takes. Marination required. Haven't tried this yet but I love the name! Cook time does not include marination time. -- posted by Oolala

Beef Roast and Onion Gravy

Mon, 14 Aug 2006 22:13:06 -0400

Delicious! One of my favorite roast recipes. -- posted by CookinMamaof3

Beth's Sweet and Sour Brisket

Wed, 20 Sep 2006 09:07:02 -0400

This is my friend's recipe. She got it from her friend Nina who got it from a kosher cookbook she received when she got married. -- posted by Oolala

Beef and Horseradish Sauce Sandwich

Sat, 14 Oct 2006 19:38:16 -0400

Beer-Braised Pot Roast and Vegetables With Polenta

Mon, 16 Oct 2006 19:52:46 -0400

Courtesy of Emeril Lagasse -- posted by Warren B.

Ginger Ale Brisket

Fri, 27 Oct 2006 17:32:53 -0400

Saw this on a website and thought it sounded interesting and easy. From Laurie Siegel, Cos Cob, CT. May be made ahead and frozen. -- posted by Oolala

Beef Brisket With Oranges

Fri, 27 Oct 2006 17:39:41 -0400

From a website for Diabetics. Makes 8 servings with leftovers. Sounds good but note that it contains walnuts and walnut oil just in case of nut allergies. -- posted by Oolala

Roasted Beef Tenderloin With Merlot Shallot Sauce

Thu, 02 Nov 2006 15:20:18 -0500

Cooking Light -- posted by ratherbeswimmin'

Rye Brisket

Fri, 03 Nov 2006 17:38:34 -0500

Rye Bread that is! I like brisket and I like weird recipes that intrigue me. This is one of those! It's from Bubba's Kitchen With Love, Orange County, CA. This was submitted by Feryne Margolin. Not appropriate for Passover since it has bread it the sauce! I haven't tried this yet but here it is for the future. -- posted by Oolala

Brisket With Apple, Wine, Carrots and Onion

Sat, 04 Nov 2006 06:41:24 -0500

This is made in a cooking bag which allows for easy clean up. This is from Bubba's Kitchen with Love and was posted by Reba Fineman. It has an apple and apple juice as ingredients which is a bit different. Applesauce can substitute. I have used applesauce with brisket before (Brisket Supreme). -- posted by Oolala

Oven Baked Beef Brisket

Sun, 19 Nov 2006 19:44:06 -0500

From Shop Rite with 1 tbsp.chili powder that can be increased to 4 tsp. depending on how spicy you want it. The other listed ingredients you probably have at home. -- posted by Oolala

Mustard and Thyme Baron of Beef Au Jus

Thu, 14 Dec 2006 17:14:58 -0500

Baron-Of-Beef which is also called top round is a great alternative to the more expensive cuts of roasts. Plan ahead the roast needs to be refrigerated overnight then brought down to almost room temperature before roasting. If you are serving a large number of guests I strongly suggest to purchase 2,3 or even 4 (3-pound roasts) and cook them all together in a larger roasting pan, the larger-size top rounds tend not to be as good in flavor or tenderness, also increase the beef broth to 8 cups or even a little more for multiple roasts, do not place the roasts on a rack, set them directly in the roasting pan. Remember, leave the roast out and bring down to almost room temperature before roasting, this is an important step, even MORE important for less expensive cuts meat! -- posted by KITTENCAL

Merill's Brisket

Fri, 15 Dec 2006 16:29:40 -0500

My SIL had a family friend's recipe and lost it so many times. She got to the point where she was too embarrassed to keep calling her friend for it. She used her memory and searched for other recipes like it and this is what it has evolved into! Merill said in the summer, she makes it on her grill in a foil pan but then adds more liquid. Also, you can use Splenda brown sugar if you wish. This is a sweet and tangy recipe. -- posted by Oolala

Helene's Seductive Prime Rib

Sun, 07 Jan 2007 18:30:16 -0500

If you want to fix this, but it's too much for your family, please call me. Jack and I will rush right over with our Merlot. -- posted by Chef TraceyMae

Dot & Ricky's Brisket and Barbecue Sauce

Sat, 20 Jan 2007 13:11:36 -0500

Out of the Penzey's One magazine, vol 1 issue 1 (2005). Have not made this, but it looks good. See directions after recipe for cooking in a slow oven. -- posted by WI Cheesehead

Brisket of Beef for Feasts

Thu, 25 Jan 2007 18:53:52 -0500

It is from one of my cookbooks in the "For Feasts" section so hence the name. This has garlic, onions, chili sauce, beef broth, Worcestershire and brown sugar. Seems like a very versatile recipe. You can add red potatoes, cut carrots, parsnips or turnips into juices during last hour of cooking if you desire. -- posted by Oolala

Roast New York Strip Loin With Garlic-Herb Crust

Fri, 26 Jan 2007 12:54:16 -0500

This is what I cook when I want to pull out all the stops and impress people. It's easy but tastes like something you'd get at a 5-star restaurant. I double all the ingredients for added flavor, sometimes tripling the garlic. From Bon Appetit, December 2000. -- posted by enigmused

Alabama Roast

Sun, 28 Jan 2007 17:10:54 -0500

This is an easy and tasty roast. It turns out very tender. You can adjust all seasoning to your taste--the amounts listed give a very mild flavor, so if you like lots of flavor, you will want to tweak the amounts! -- posted by CookinMamaof3

Apple Cider Brisket

Mon, 29 Jan 2007 21:50:39 -0500

From "Adventures in Jewish Cooking" by Jeffrey Nathan. I found this in the paper. Cook and serve the NEXT day which I didn't include in the cook time.*Variation in "Jewish Cookery" by Leah H. Leonard is similar but instead of using rosemary and thyme for the spices, her recipe uses 1/8 tsp. ginger, 1/8 tsp. allspice and 2 bay leaves instead. Just thought I'd post this here too. -- posted by Oolala

Easy Beef Brisket

Fri, 02 Feb 2007 16:30:16 -0500

I developed this method out of desperation one day. It's a savory, attention-free method of preparing dinner when you don't have time to do so! -- posted by Wilmom

Slow Roast Corned Beef

Sat, 24 Feb 2007 21:41:59 -0500

This is from the Australian Womens Weekly Fresh programme. In the cooking time I include the resting time, no time on the salad (I've only ever made the corned beef)but at a guess I would say about 30 minutes. A different way to serve corned beef for St. Patrick's Day. -- posted by I'mPat

Baked Beef Brisket in Wine

Sun, 11 Mar 2007 21:51:43 -0400

From "On your Mark...Get Set...SNOW! This is a collection of favorite recipes from the athletes, families, volunteers and staff of the 1989 International Winter Special Olympics. This was submitted by E.J. in Nevada. -- posted by Oolala

Mouth Watering Pot Roast

Mon, 12 Mar 2007 15:35:26 -0400

This is the most delicious pot roast I've ever had, and I've had many. The moist meat falls apart. Also, it doesn't give you that heavy feeling after you eat it. My whole family loves this and I would definitely serve it to special guests. It's fairly easy to make and is very hard to mess up. -- posted by Food of the Gods!

Roast Beef With Horseradish Sauce

Thu, 15 Mar 2007 14:27:48 -0400

I love Roast Beef with Horseradish its probably one of my favorite meals. This recipe is quite simple and always turns out perfectly for me. -- posted by Little Bee

Passover Brisket by Emeril

Tue, 20 Mar 2007 22:30:17 -0400

From The Cooking Network, 2000. You could make this anytime! Uses Essence-reicpe here too. Brisket is better if made a day in advance. -- posted by Oolala

Effortless Roast Beef (Eye of the Round)

Sun, 25 Mar 2007 20:20:12 -0400

Different, tasty, tender - a recipe that has been passed on throughout the family over the years to rave reviews. Try both variations! -- posted by fluffystew

Cafe Au Brisket

Mon, 09 Apr 2007 21:58:47 -0400

From Family Favorites, posted by Charlotte Ellis. Few ingredients that you may have in the house. I haven't tried this yet. -- posted by Oolala

Beef Brisket With Mop Sauce

Tue, 22 May 2007 23:15:22 -0400

The recipe comes from Taste of Home. The mop sauce calls for corn syrup; however, you can use sorghum or a light molases for a healthier version. -- posted by PaulaG

Classic French Pot Au Feu - Crock Pot or Le Creuset

Thu, 31 May 2007 10:39:21 -0400

Pot au Feu is French for pot on the fire. In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, you can buy pot au feu meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail), vegetables (such as potatoes, carrots, onions, leeks, turnips) and herbs. -- posted by French Tart

Taylormade Swiss Steak

Thu, 05 Jul 2007 11:04:44 -0400

A great comfort food, well worth the time to fix. Excellent with mashed potatoes. This recipe was handed down from my mom. -- posted by rontaylor1998

Spicy Beef Tenderloin

Sun, 15 Jul 2007 22:30:28 -0400

Moist and flavorful. Goes great with rice and a green vegetable. Prep time doesn't include marinating overnight. -- posted by littleturtle

Roast Beef Bruschetta

Mon, 06 Aug 2007 17:07:04 -0400

This recipe is adapted from Betty Crocker's Quick & Easy Cookbook. -- posted by Lainey6605

Creole Beef Casserole

Sun, 12 Aug 2007 21:05:19 -0400

Long, slow cooking yields a mouth-watering and tender meat. This recipe is terrific for those tough cuts of meat. Cooking time is approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Soul Pot Roast

Sun, 12 Aug 2007 22:13:26 -0400

Not sure where I got this one. It seems very easy for those days when you don't want to fuss. -- posted by Oolala

Aunt Linda's Brisket

Tue, 11 Sep 2007 20:19:33 -0400

From a community cookbook. Uses white wine, brown sugar, apple cider vinegar, an onion soup packet, and chili sauce. -- posted by Oolala

Someone's Grandma's Brisket

Tue, 11 Sep 2007 20:25:31 -0400

From a community cookbook. Sounds easy and yummy with honey, ketchup, mustard powder, onion, paprika, red wine and coke! Imagine that! I love brisket so I can't wait to try this one. Best if marinated overnight. -- posted by Oolala

Spicy Mexican Beef Bake

Wed, 17 Oct 2007 01:53:49 -0400

This is something I am throwing together for dinner tonight with things I happen to have on hand. I like to make "bakes" when the weather is cold and it's a bit chilly here in MI today. -- posted by DbKnadler

Old England Traditional Roast Beef and Yorkshire Pudding

Wed, 07 Nov 2007 01:09:14 -0500

Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make! -- posted by French Tart

Beef Sirloin Tip Roast With Mushroom Gravy

Thu, 15 Nov 2007 02:06:00 -0500

A great cost alternative to an expensive cut of beef and if cooked properly using a meat thermometer this recipe will give you perfect results! The roast weight specified should give you 8-10 servings --- *important* the roast must be brought down to almost room temperature, this is a critical step that will relax the meat fibers and insure a juicy tender roast, this step should take a few hours so start this well in advance, do *not* season the roast with salt it will draw out moisture from the meat and will create an overly salty gravy --- one or two 8-ounce cans sliced drained mushrooms may be used in place for the fresh but fresh is better -- posted by KITTENCAL

Reuben Casserole

Tue, 20 Nov 2007 17:39:59 -0500

I found a recipe once for a ham and swiss casserole, similar to the ever so popular ham and Swiss sandwich, but I just LOVE Reubens, so I changed it up to fit my favorite sandwich! -- posted by Candace Michelle

Oh My Goodness Roast Beef

Mon, 07 Jan 2008 17:18:24 -0500

I was looking for something different for a roast beef I wanted to cook on the rotisserie, so I put together flavours we love. This started to make the house smell really good about 30 minutes into cooking, and it was a looooong wait for supper. The measurements are approximate, because I didn't measure as I was mixing it. -- posted by Tyshero

Pot Roast in Tipsy Gravy

Tue, 15 Jan 2008 01:29:41 -0500

The addition of coffee and a tad whiskey makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes. -- posted by Mareesme

Beef Tenderloin With Rich Mushroom Gravy

Tue, 15 Jan 2008 13:51:37 -0500

Easy to make but long on flavor, it's the mushroom gravy that shines in this dish. Classy enough for guests as well as family, you can make this roast in less than 45 minutes. Do not overcook the roast or it will become tough and chewy. This appeared in the Woman's Day Cookbook. -- posted by Mareesme

Very Easy Brisket

Mon, 25 Feb 2008 19:26:52 -0500

I got this from the Sun -Sentinel but I haven't tried it yet. It sounds interesting to me. -- posted by Oolala

Hawaiian Roast Beef

Sun, 02 Mar 2008 21:28:24 -0500

This was an experiment that went right... with a very pleasantly surprising taste taste. Being Jewish I don't eat pork, but I wanted to try to simulate a Hawaiian dish for an evening meal. Make sure you have the time for this one!!! -- posted by Abba Gimel

Norb's Prime Rib Roast

Fri, 21 Mar 2008 01:06:59 -0400

Great Prime Rib recipe that has evolved over the past several attempts. -- posted by Norb

Tender Pot Roast

Tue, 08 Apr 2008 00:58:15 -0400

This recipe is a combined recipe. I found many recipes that all sounded great, but not exactly what i was wanting. So I came up with my own what would be good, in my opnion. I hope you enjoy this recipe! -- posted by ~*Miss Diggy*~

Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven

Thu, 29 May 2008 02:01:23 -0400

A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out! -- posted by French Tart

Roast Beef Sour Cream Enchiladas

Wed, 02 Jul 2008 23:41:52 -0400

This is a great use for leftover or even canned roast beef and standard pantry/refrigerator items. The original recipe had melted butter poured over everything, but we found this to be unnecessary. There's no enchilada sauce or canned soups in this recipe and while it can be a bit time consuming, it's very, very simple. Also simply delicious! A favorite in our house since I was a very young girl. *Special note: We have been making this with low fat sour cream and cheese and heating the tortillas in the microwave to soften to cut the fat content. It turns out just fine. -- posted by Morgorond

Pot Roast

Thu, 24 Jul 2008 03:12:07 -0400

I got this from the show Good Eats on FoodNetwork. This really good. A nice change from the normal "taters and carrots" pot roast. I couldnt find blade in chuck roast so I used a boneless chuck roast. I also pureed the sauce in my blender, because I dont have an immersion blender. -- posted by ChrisM

Sauerbraten

Sun, 10 Aug 2008 03:12:14 -0400

This a German dish that I am yet to try. It is supposedy an all time German favourite. -- posted by djmastermum

Bulgogi

Wed, 20 Aug 2008 22:07:54 -0400

Bulgogi is a Korean Beef dish that is delicious and easy to make. This recipe comes from a friend's mom, who is Korean. I can never seem to make it quite as good as hers, but its still delicious. In the original recipe, she cooked the beef in a skillet, I prefer using the broiler though. -- posted by Green Cuisine

Crock Pot Burrito Meat

Mon, 01 Sep 2008 03:05:11 -0400

Simple, easy, delicious. Perfect for a family movie night & dinner together. -- posted by Rachael's Kitchen Goodies

Pumpkin Stew

Thu, 04 Sep 2008 22:07:34 -0400

This stew is warm, delicious, and comforting for the whole family. it is looked forward to because we only get to eat it when pumpkins are in season. It is cooked and served in the pumpkin shell. I got this recipe out of a family holiday magazine. -- posted by MissAubrieHelena

Beef Stew

Wed, 10 Sep 2008 00:17:51 -0400

This is another recipe from my heart healthy cookbook. -- posted by mommyoffour

Pot Roast

Fri, 03 Oct 2008 01:00:43 -0400

This is a great tasting pot roast with a slightly italian bent...not enough to be called italian, but the influence is there. There are no cream of something soups in it, and everything is fresh. It is like the pot roast your Mom made for Sunday dinner. -- posted by breezermom

Brisket in Sweet-And-Sour Sauce

Sat, 04 Oct 2008 19:16:08 -0400

My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration. -- posted by Oolala

Lazy Day Pot Roast

Tue, 28 Oct 2008 14:43:14 -0400

I hesitated to add this recipe because it is so very easy it is hardly a recipe. It is also delicious so I decided to share it. Perfect fall/winter recipe. If you like pot roast I'd be very surprised if you don't enjoy this method of cooking. I've had this recipe for many many years - not sure of the origin. Simple can be good - very good. -- posted by Salesgirl

Maple Rib Roast

Mon, 10 Nov 2008 23:54:00 -0500

Another recipe with maple sugar. -- posted by Boomette

Braised Beef With Tea

Mon, 24 Nov 2008 23:54:37 -0500

A recipe from Ricardo I made today. There is tea and prune in it. The house was smelling great while baking. The meat is tender. I browned the beef in half the oil and half butter -- posted by Boomette

Herb Rubbed Bison Sirlion Tip Roast

Thu, 11 Dec 2008 17:32:21 -0500

I got this off of a website about the great benefits of eating bison as opposed to beef. I was gifted a bunch of bison for a wedding present & had no idea how to cook it. In reality you only have to roast bison for half as long as you would a traditional beef roast as bison is so lean. This is a wonderful recipe & your guests wouldn't think anything other than WOW this is a great roast! -- posted by Alli Z.

Rib Room Rotisserie's Tenderloin of Beef

Mon, 22 Dec 2008 18:30:20 -0500

This recipe comes from a newspaper clipping that claims supposedly that this is the recipe from The Rib Room Rotisserie-Extraordinaire in New Orleans, LA. -- posted by Celticevergreen

Mom's Roast Beef

Tue, 23 Dec 2008 00:11:31 -0500

This is my mother's recipe and she swears you should follow it as listed if you want a fool proof result of juicy, tender, medium rare roast beef. It is my Old Man's favorite. -- posted by Bow

20 Clove Brisket

Tue, 30 Dec 2008 01:01:03 -0500

This comes out falling apart tender and the au jous is to die for. Made a wonderful Christmas dinner for 7 with plenty of leftovers! -- posted by KathyP53

Kick-Off Chili - Ww Points = 5

Tue, 06 Jan 2009 02:10:32 -0500

I found this recipe in my new January/February issue of Weight Watchers magazine. Just in time for Super Bowl! :-) -- posted by senseicheryl

Cranberry Brisket

Fri, 09 Jan 2009 16:23:07 -0500

The sweet and tart flavors of the cranberries shine through in this tender brisket recipe. The reason you cook it twice is to make the slicing easier. If you cooked it all in one day, the meat would fall apart and end up stringy. This would be more like a Pot Roast than the Sliced Brisket that I wanted to serve. Slicing it cold ended up to real easy, and the meat ended up super tender, and moist. Note: Butt Kickin' Blacken contains neither salt, nor sugar, and is available at http://www.capnrons.com/index.html?id=rz. If you choose to use a different blackening seasoning, you might have to adjust accordingly. -- posted by Cap'n Ron

Pot Roast in Sweet and Sour Sauce

Tue, 20 Jan 2009 17:38:36 -0500

Prep time includes browning the roast, this is started on top of the stove then finished cooking in the oven --- the exact amounts really do not matter for this recipe I just eyeball all ingredients, start with 1/3 cup brown sugar and add in more if needed while cooking, when I make this I find that for my taste I need more than 1/3 cup --- the cayenne was left as optional if you like some heat then add it in and adjust to taste or you may used crushed chili flakes, there is tons of sauce to this so there is no need to double the amounts --- cooking time is only estimated it will depend on the size of your roast, this will also work well using a pork roast. -- posted by KITTENCAL

Beef Daube Provencal

Fri, 23 Jan 2009 16:38:44 -0500

This classic French braised beef, red wine, and vegetable stew is simple and delicious. It is from Cooking Light. It can also be made in the slow cooker. -- posted by Lainey6605

Beer-Braised Beef and Onions

Tue, 17 Feb 2009 08:04:35 -0500

This is a simple and flavourful recipe from this month's "Gourmet Magazine" (Feb. 2009). "Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles." It's also great sided with mashed potatoes. Cooks' note: Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce. -- posted by blucoat

Mom's Roast Beef

Mon, 23 Feb 2009 11:09:10 -0500

You can do this in the oven, or in the crockpot. Easy to make, and makes even the cheapest cuts of meat turn out falling-apart tender. MMMM.... My mom has been making this since I was a wee tike and is a tradition in our family at big get-togethers. The gravy goes great on Mashed Potatoes... -- posted by TJW

Irish Roast Beast

Mon, 02 Mar 2009 00:30:51 -0500

This is a recipe from Joanne Fluke's mystery "Sugar Cookie Murder." This pot roast is made with Guinness stout (what else?) and has directions for either making in the slow cooker or in the oven. Something different for St. Paddy's Day and the kids (and grown-ups) will get a kick out of the name. Don't forget to make your favorite "Irish Soda Bread" and serve with mashed potatoes and carrots. Enjoy!! -- posted by Alan in SW Florida

Mexican Pulled Beef

Mon, 02 Mar 2009 01:39:32 -0500

This is a versatile and easy dish that can be served over rice, with taco shells or tortilla chips for a family or potluck dinner. You can use a crockpot and even start with a frozen roast. For a special occasion, serve with all the garnishes that accompany tacos, such as diced green or white onions, guacamole, pico de gallo, salsa and sour cream, You can spice this up by using a can of tomatoes and green chilis or add 2 tablespoons of diced green chilis. You can use chili, kidney or red beans. -- posted by Mamaya

Jim Cohen's Sephardic Brisket

Sun, 26 Apr 2009 21:08:53 -0400

Entered for safe-keeping for ZWT. From "Jewish Cooking In America with Joan Nathan" by Maryland Public Television. Per one source, a pasilla chile is fresh, and called a chile negro if dried. In California, poblano chiles are also called pasilla chiles, if in error, but may be used in a pinch, and ancho chile peppers are dried poblano peppers. Use gloves when handling chiles, or you will be sorry. Serve with saffron rice, mashed potatoes, or couscous. -- posted by KateL

Erskine's Brisket (Another With Rye Bread)

Mon, 27 Apr 2009 00:23:04 -0400

From Mrs. John Oppenheimer (Evelyn Ehrich) in the Junior League cookbook of San Antonio. The ingredients sound interesting to me: onions, red wine, coffee, rye bread, garlic, a bay leaf, sugar and ketchup. -- posted by Oolala

Brisket With Apricot Nectar

Tue, 28 Apr 2009 11:55:34 -0400

And dry onion soup mix, seasoned salt, garlic and paprika. From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, 1986, This was submitted by Rose Widom. I like collecting different brisket/pot roast recipes and this one sounds different. Haven't tried it yet. -- posted by Oolala

Red Wine Apple Juice and Garlic Pot Roast

Wed, 29 Apr 2009 11:55:36 -0400

This is a combination of different pot roast recipes that I have tried over the years. It is great on a cold day with fresh hot bread or rolls. Enjoy! -- posted by Chef Tex Jeff

My Best Wine Marinade

Fri, 08 May 2009 01:29:31 -0400

I've used this for more than 20 years. After the mixture cools, I pour it into a ziplock bag and toss in the beef, squeezing out the air. -- posted by gailanng

French Onion Beef Au Jus

Fri, 17 Jul 2009 13:04:21 -0400

This is a fabulous recipe for an open faced French Onion Beef Au Jus sandwich. This is truly a knife-and-fork sandwich. I have made this countless times, and have no idea where I got the original recipe, or why I have never posted it here. It can be made in the oven, or crockpot. I have made it both ways, depending on how much time I have, and really notice no difference. One little tip I can share, is when you are toasting your bread in the oven, slice a small sliver off the bottom (round side) of the bread to make a flatter surface, that way when you pile on the beef, onion, and cheese the sandwich won't tip over when you put it back in the oven to melt the cheese. (it keeps it from being top-heavy). -- posted by blueguitargirl1985

Grandma Selma's Brisket

Sun, 09 Aug 2009 21:36:35 -0400

This recipe was Russ Pillar's grandmother's recipe and this is his modern take on her recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola & chocolate) to recreate her dish and this is the version he came up with.;) From Editor's Picks: Michelle Shih's Favorite F&W Recipes, Holidays: Passover in Sawtooth, published in the April 2004 edition. There is a 12 hour marinating time. -- posted by Manami

Scrumptious Brisket

Wed, 02 Sep 2009 02:58:48 -0400

So easy for a party. Best to make 2 days ahead, allow the cooking juices to flavor the brisket even more! -- posted by KathyP53

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

Debris Po'boys

Sun, 11 Oct 2009 03:09:17 -0400

From nolacuisine.com -- posted by Chef #764369

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

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

Open Faced Roast Beef Sandwich

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

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

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

Beef Roast With Herb Shallot Sauce

Thu, 07 Jan 2010 01:12:39 -0500

I love ribeye roasts but they have become so expensive. However, I do splurge frequently on excellent cuts of meat. This recipe is simple but the results will make you think otherwise (and guests if you are cooking for friends and family). Total prep and cooking time is 2-1/4 to 3 hours. Enjoy -- posted by Tish in OH

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

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

Beef Round Roast

Wed, 03 Feb 2010 08:52:02 -0500

This is a modified version of recipe #18348 -- posted by Rochelle, Chef #675078