Recipezaar: Time to Make,Beef Roast recipes

Another Crock-Pot Roast.........

Fri, 06 Mar 2009 17:33:02 -0500

This recipe came about from me not having all the ingredients for another recipe ( that I discovered after I already used the 2 main ingredients!).Makes a great roast! -- posted by kellychris

Weeknight Beef Stroganoff

Mon, 09 Mar 2009 16:37:42 -0400

Source: Pillsbury.com This is a great way to use up leftover pot roast and make a completely different meal. -- posted by DoubleA's Mom

Oriental Snake

Wed, 11 Mar 2009 14:25:40 -0400

I have no idea where the name comes from because there is no snake in the ingredients but my dad used to make this as his "fancy cooking", although it is super easy to make. He did a good job, too, because I was a picky eater and still loved it. Even the water chestnuts! -- posted by HannahBoBana

Goldy Bear's Chinese Beef Stir-Fry With Vegetables

Mon, 16 Mar 2009 15:24:59 -0400

Recipe from Diane Mott Davidson's culinary mystery The Cereal Murders. -- posted by Kittycatnap

Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce

Mon, 16 Mar 2009 15:45:16 -0400

Living in Florida I love to find great recipes that can be grilled outside to keep the house cooler. This is one I found in Cuisine at Home Magazine and I added garlic powder to the seasoning. This isn't your large standard size roast that feeds a group but rather a small 1 or 1 1/4 pound Eye of Round Beef Roast. If it is tricky to find this size, ask the butcher to cut a larger one in half, or buy the larger roast and cut in half and freeze one of the parts for another time. This was served with horseradish mashed potatoes. -- posted by diner524

Chai Sui Roast Pork

Mon, 16 Mar 2009 19:56:53 -0400

From my Jasper Spencer-Smith Chinese Cookbook. Ever wonder how to make that pork that comes in Chinese take-out Cantonese Chow Mein Noodles. Well here it is! Enjoy :) Meat needs to rest in sauce for 1 hour. Or you might want to have it in the fridge until ready to use. But let it reach room temperature before roasting. Up to you. -- posted by daisygrl64

Brisket With Dried Apricots, Prunes & Aromatic Spices

Thu, 19 Mar 2009 01:20:04 -0400

This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions before beginning. -- posted by blucoat

Corned Beef and Cabbage

Thu, 19 Mar 2009 16:08:48 -0400

A lot of the flavor depends on the cure of your corned beef, but I have found this to be the most flavorful way to cook it (and easy too!) I hope that you enjoy! I do serve this with boiled new potatoes, but I boil them seperately so that I can use the leftovers for potato salad. -- posted by Dwynnie

London Broil - OAMC

Sun, 22 Mar 2009 10:15:06 -0400

Recipe adapted from Once-A-Month Cooking Cookbook -- posted by wvgreenb

Puerto Rican Beef Stew

Fri, 03 Apr 2009 17:20:46 -0400

Adapted for oven baking from a recipe emailed to me. Love the piquancy of the olives & vinegar with the mild sweetness of the tomatoes & raisins. Awesome for these last raw days of late spring & tougher cuts of beef from the freezer. -- posted by Buster's friend

Beef Machaca (Taco Filling)

Sun, 05 Apr 2009 21:56:00 -0400

This came off a Texas website. Really flavorful. Overnight marinating is needed. You can also crock it after the browning process. Freezes well. -- posted by aronsinvest

Roast Beef With Gravy

Sun, 05 Apr 2009 22:08:40 -0400

A delicious savory roast. I like to serve it with mashed potatoes. -- posted by Lainey6605

Roast Tenderloin of Beef Smitane

Thu, 16 Apr 2009 14:47:56 -0400

Easy roast tenderloin gets flavor from vegetables, lemon rind, and bacon. The pan drippings are thickened with sour cream for a tasty sauce. From about.com. -- posted by SweetJezebel

Roast Beef Hash

Fri, 17 Apr 2009 16:49:15 -0400

Adapted from a recipe in _Saveur_ magazine by Nick Kindlesperger, as posted at Serious Eats. Leftover boiled potatoes would probably work better, if you have them; use about 2 cups. -- posted by DrGaellon

Roast Beef Tenderloin With Red Wine Sauce

Thu, 23 Apr 2009 16:07:50 -0400

This is a very tasty roast, what a delicious sauce that goes with it! I tried it once and love it - I know I'll be trying more and more!! -- posted by Chef mariajane

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

Grilled Chuck Roast With Vegetables.

Mon, 27 Apr 2009 11:58:20 -0400

My friend, Kendra, gave this to me and says this is very good. Time given does not include the marinating. -- posted by WiGal

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

Crockery Pot Italian Beef

Wed, 29 Apr 2009 14:46:55 -0400

A very good rump roast, served on hamburger buns, and serve with a nice salad, a great meal -- posted by Chef mariajane

Company Pot Roast

Wed, 29 Apr 2009 15:20:02 -0400

Ina's done it again! A pot roast to please your whole family and your guests will leave wanting the recipe. It will make your house smell wonderful. Adapted to reduce the salt and pepper by 1 tsp. each from Barefoot Contessa. Make sure to use KOSHER salt or reduce the salt significantly. -- posted by cookiedog

Beef and Broccoli Stir-Fry (Three-Way Beef)

Wed, 29 Apr 2009 16:59:31 -0400

This is one of the recipe from the three way beef, and this is so delicious - especially when served over noodles sprinkled with peanuts! -- posted by Chef mariajane

Tortilla Beef Casserole

Fri, 01 May 2009 12:14:01 -0400

From Favorite Brand Name, "Fix It Quick, One Dish". -- posted by mightyro_cooking4u

Chumley's Prime Rib

Mon, 04 May 2009 11:49:46 -0400

This is gooood! This recipe is mostly from The Frugal Gourmet Celebrates Christmas cookbook, I added the garlic powder, you can eliminate it if you like. This goes good with Chumley's Horseradish Cream for Beef, #364510 and Blue Cheese Butter for Steaks, #364945. The ingredient measurements, you will have to play with, except for the pepper and garlic powder, I usually end up using more of the liquids and the mustard, you will see. The meat should be evenly coated (but not drowned) with the liquids and coated with the mustard (but not encrusted). I also stick toothpicks in the meat to make like coat hooks to hold the onions on. I use about 2 cups of onions, I'm an onion freak. Yes, the onions will be cremated, I'm warning you now, so don't write that up in a review, they still make a good garnish. I made this last Easter and my daughter's boyfriend's dad thought that I was going to throw them away, I told him "no" that this is the best part and he agreed. I use low sodium soy sauce but that is up to you. You can use whatever size roast you want, just adjust the seasonings and cook time, -- posted by Chumleyathome

Roast Beef

Mon, 04 May 2009 14:41:29 -0400

This is the asian way to cook roast beef. It comes from the Diana Liu cookbook. -- posted by CJAY

Oven Pot Roast

Tue, 05 May 2009 01:12:25 -0400

This is an easy one dish meal. The meat is so tender you almost don't need a knife. My picky son asks for it all the time. He likes to dip his meat in applesauce. As usual, this is one of my favorite meals because everything is cleaned up while it is cooking. -- posted by Psychokat

Pot Roast for Bianca

Wed, 06 May 2009 17:27:49 -0400

I came up with this recipe because I was short on veggies, but also because my five year old loves peas, one of the few veggies she will eat. My husband and I aren't very fond of peas, but in this potroast they were very good. I hope you enjoy this recipe like we did, and it is very cheap to make. -- posted by lovetwocook

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

Easy Roast Beef

Fri, 08 May 2009 01:45:19 -0400

This is a pretty fool proof way to make a roast beef. You can add or subtract any seasoning you want. * I don't add salt before cooking as it will draw out the juices. *Always check your roast with a meat thermometer, to get a perfect roast. I use a digital read thermometer. see bottom of directions for timetable. *Remember that the roast will continue cooking after you remove from the oven and let it sit. Usually about 5-10 degrees, so keep that in mind when you go to read the temperature *Allow the roast to sit for 10-15 minutes after removing from oven, so that the juices can redistribute, before you slice it. -- posted by ItalianMomof2

Barbecued Beef

Fri, 08 May 2009 01:54:27 -0400

A recipe "stolen" from Rachel's mom...thank you Linda! -- posted by MonkShack

Clay Haus Sauerbraten

Fri, 08 May 2009 11:43:56 -0400

Serve with german potato salad for a delicious meal. -- posted by Brookelynne26

Pot Roast Casserole

Mon, 11 May 2009 11:06:41 -0400

Saved recipe. Great for using leftovers. -- posted by Boise Cook!

Fricandó Amb Moixernons - Beef With Wild Mushrooms

Tue, 12 May 2009 00:50:02 -0400

From www.eatcatalunya.com " Fricandó is a rich and flavorful beef stew, made with moixernons, a Catalan wild mushroom." One of my favorite things to eat is roast and I absolutely LOVE mushrooms! Posted for ZWT 5. -- posted by ThatSouthernBelle

Easy Slow-Cooker Steak

Tue, 12 May 2009 14:48:58 -0400

Dog ate the cookbook! you can also just leave it as a roast and cut it up after it has cooked. Use the liquid for gravy! -- posted by Boise Cook!

Pagogae-

Wed, 13 May 2009 22:04:00 -0400

Marinated tender sweet beef served over hot rice. Definitely asian in nature my husbands aunt got it from a korean lady working in a chinesse resturant was told its actually a korean dish. Everyone that has tried it absolutely loved it and wanted the recipe so here it is. I put it my church's cookbook and the soy sauce got left out but soy sauce is a must. This can be a gluten and lactose free meal if you get Wal mart soy sauce to use there is also one other brand that can be used but can't remember what it is. The longer it marinates the better it tastes and the tenderer it will be. I added the lemon juice (wasn't in the original recipe) to speed up the marinating and tenderizing time not to flavor. Sometimes I cut the meat a little thicker, put it in a bag and pound it to make it a little tenderer and juicier which is how we prefer it. I also use whatever steak or roast I happen to have on hand as long as it marinates a while it doesn't seem to make a difference in the taste chuck or round just is cheaper. This doesn't really take much time and is delicous. Also sesame oil is very important for flavoring this dish. Do not substitute with other oils. Not a low carb meal or sugar-free and I'm a diabetic but once in a while it is a wonderful treat. I also serve it with steamed broccoli on the side so I feel like I ate something healthy. I am guessing on the amount of servings, I know I can have company over with three boys that eat like teenagers with two adult men and two adult women. I'll have two meal size portions left over at least. -- posted by awmeme

BBQ Beef on a Bun

Wed, 13 May 2009 22:08:49 -0400

During the Calgary Stampede, literally thousands of these sandwichese are consumed. The secret to tender meat is marinating over night and cooking it "low and slow" on the grill. -- posted by Chef mariajane

Swedish Pot Roast

Sun, 17 May 2009 03:03:05 -0400

This recipe comes from the 1973 cookbook, Scandinavian Cooking. -- posted by Sydney Mike

Boeuf a La Bourguignonne

Mon, 18 May 2009 14:49:06 -0400

Beef Stew with Pearl Onions, Bacon and Mushrooms. Once familiar with French food, you become aware how simple it really is and this dish is a prime example of a simple, but sensational dish. The technique for cooking this stew is braising. The cooking liquid will impart a good bit of flavor to the sauce. The traditional liquid for this dish is red wine, but other regions of France may use white wine, tomatoes, cider or even water, along with vegetables more plentifully grown in that region. We love to make this dish for company because the leftovers are even better, reheated. This dish is excellent made 1 day in advance, covered, and refrigerated. Reheat over low heat. Prep time does not include marinating time. Adapted from the Take-Out Menu cookbook, posted for ZWT5. -- posted by TxGriffLover

Pot Roast Calypso

Mon, 18 May 2009 15:04:31 -0400

I found this yummy sounding recipe on another site. I'm posting this for Zaar World Tour 5 for the Carribbean. -- posted by Realtor by day, Chef by night

Chili Colorado

Wed, 20 May 2009 14:36:59 -0400

This very authentic version of Chili Colorado was submitted by CoffeeHeaven on Allrecipes.com. My family and I are huge Mexican Food fans and I'm always on the lookout for the most authentic recipes I can find. This chili has no tomatoes or beans. If you decide to add beans, do it after the chili is finished. -- posted by Happy Hippie

Roast Beef Cabernet

Wed, 20 May 2009 14:49:16 -0400

This is my favorite way to make roast beef. Quick and easy enough for everyday but delicious enough to prepare for special guests. -- posted by Chef #499213

Classic French Beef Bourguignon

Wed, 20 May 2009 15:40:23 -0400

Classic French Beef Bourguignon is one of my favorite meals. Here's the recipe I use. It's the best one I've tried. It's from another site (allrecipes) and was submitted by Teri Smith. It's very easy to do but allow plenty of time for it to bake (3 hours total). -- posted by Realtor by day, Chef by night

Barbecued Roast Beef With Chunky Chow-Chow Relish

Thu, 21 May 2009 10:17:10 -0400

Here is a recipe that you will never forget, the relish is super good, and can be used in so many ways, I'm sure you will find many of your own, I sure did!! -- posted by Chef mariajane

V8 Pot Roast

Sat, 23 May 2009 17:49:07 -0400

Here is another recipe from V8, I haven't tried this one yet, but I am going to try to adapt it for the slow-cooker. My Hubby works a lot of long and unpredictable hours, so the slow-cooker is my blessing in disguise. I will let you know how it works out - But for those that don't want to use the slow cooker - here is the recipe - -- posted by Chef mariajane

Prairie Land Pot Roast

Fri, 29 May 2009 23:13:03 -0400

Original recipe from Kraft Food and Family Fall 2005 Edition. I tried it and it was pretty simple and delicious. -- posted by Chef Sarita in Austin Texas

Finnish Beef and Dumpling Soup (Klimppisoppa from Finland)

Sun, 31 May 2009 19:55:11 -0400

This is from "The Best of Finnish Cooking." The author wanted to put together all of her Finnish recipes so that her sons could continue the family traditions and have those wonderful things to eat. This soup is a specialty of Western Finland. I haven't made it yet. Times are just guesstimates because I have no idea how long it would take for potatoes to cool as she mentions. -- posted by Debbie R.

French Onion French Dip Sammies With Roasted Garlic Au Jus

Fri, 12 Jun 2009 12:44:03 -0400

I saw this recipe on the Rachael Ray show and it is delicious! It is a combination of French dip sammy and French onion dip. Be sure that the onions are well-carmelized, the sweetness is really worth the wait! -- posted by gavin_and_zanes_mom

Roast Beef & Peppers Panini

Sat, 20 Jun 2009 02:07:57 -0400

Grilled Roast Beef on Rye Sandwich with Peppers and Swiss Cheese. -- posted by Tina D. Breen

Grilled Mediterranean Beef Tri-Tip

Mon, 22 Jun 2009 10:37:00 -0400

Serve with assorted grilled vegetables which have been lightly brushed with marinade. -- posted by Chef #1298498

Marinated Beef Tenderloin

Mon, 22 Jun 2009 10:57:55 -0400

.. -- posted by Chef #1298498

Asian Beef Noodle Salad

Tue, 23 Jun 2009 01:20:27 -0400

.. -- posted by Chef #1298498

All American Pot Roast

Tue, 23 Jun 2009 02:14:11 -0400

.. -- posted by Chef #1298498

Pressure Cooker Pot Roast With Mushroom Gravy - Easy

Fri, 03 Jul 2009 02:51:27 -0400

This is a super easy recipe and SO good! Makes it's own gravy. I adapted this from my favorite crock pot recipe for pot roast. Just cook and serve with steamed rice. I'm new to pressure cooking and I just LOVE it! -- posted by Shelley Lee

California Barbecued Tri-Tip Roast - America's Test Kitchen

Mon, 13 Jul 2009 17:14:27 -0400

I watched this episode of America's Test Kitchen, and knew I had to try it! MMMMM! The crust on the meat is outstanding. This is almost more a method than a recipe. I have a little container that you put wood chips in and I used that for the smoking portion. I also used Mesquite. Prep time does not include marinating time. -- posted by Charmie777

Sauerbraten II

Thu, 16 Jul 2009 14:08:51 -0400

Recipe courtesy of Gourmet Magazine..... -- posted by mschmid65

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

Petrini's Italian Pot Roast

Fri, 24 Jul 2009 13:58:53 -0400

A slow-cooked pot roast recipe my mother found over 40 years ago at a local grocery store. Super fast and easy to throw together and makes the house smell wonderful as it slowly simmers on the stove top. I've tried it in the crock pot and it just doesn't turn out as well! -- posted by 2ChinaGirls

Vietnamese Beef Stew

Fri, 31 Jul 2009 12:39:24 -0400

Found in The Wichita Eagle who listed as source: "Foods of Vietnam" by Nicole Routhier. Stashing for good winter eating! -- posted by Buster's friend

Microwave Cooked Corned Beef

Sun, 02 Aug 2009 10:02:50 -0400

Corned beef served with Orange & Ginger Sauce as given to me by my husband's cousin. Once you've cooked your corned beef this way, you won't do it any other way. This was cooked in a 600watt oven, so times may need changing for higher powered ovens. -- posted by Kiwi Kathy

Grilled, Eye Round Roast

Thu, 13 Aug 2009 14:33:56 -0400

Grilled, Eye Round Roast I switched Charcoal! Due to it always being windy when I'm trying to light a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. I'm now using a mix of Charcoal, and Charcoal Briquettes. The charcoal gives the smell of a campfire cooking, and the briquettes help the fire last longer. This piece of meat picked up the nice smokiness of the fire that carried through even into the cold sandwiches. Cooking for leftovers let's me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. I had company the day I made it, and once more during the week. The end result was that I got a total of 8 meals out of this. Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it. Butt Kickin' Blacken contains neither salt nor sugar, and is available at http://www.capnrons.com/ -- posted by Cap'n Ron

Copycat Qdoba Shredded Beef

Thu, 20 Aug 2009 02:13:23 -0400

This is supposed to be a copycat recipe of Qdoba's Shredded Beef. -- posted by Half Hearted Chef

Bollito Di Manzo (Boiled Beef)

Fri, 28 Aug 2009 09:44:54 -0400

Adapted from a recipe by Gina Depalma at Serious Eats http://bit.ly/OSRWL A beef roast is slowly boiled, even more slowly cooled, yielding a rich flavorful beef soup. The cool roast is sliced and served with salsa verde (which Depalma adapted from a Mario Batali recipe). -- posted by DrGaellon

Irish Mountain Steaks

Mon, 31 Aug 2009 11:33:26 -0400

Round Steaks braised in dark beer, with onions and mushrooms. I have also made this with venison and elk steaks and it is great. -- posted by Chef Bronco

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

Caldillo -- South of the Border Stew

Wed, 02 Sep 2009 15:18:26 -0400

This is a nice stew; make it as spicy as you like by adding or reducing the amounts of chili peppers. I happen to be fond of Ancho Chili Peppers. Please feel free to substitute your own favorites! Serve with your choice of tortillas -- posted by Chef Michael Callahan

Arby's Style Roast Beef and Cheddar Roll

Sun, 06 Sep 2009 20:10:21 -0400

I had a request for this sandwich. -- posted by GingerlyJ

Perfect Easy Beef Kebabs

Wed, 09 Sep 2009 01:48:49 -0400

I think I found this idea in Cooks Illustrated, but it was so easy, I didn't save the article. The marinade flavors the meat, and will protect it during grilling so that your kebabs won't dry out. It will not, however, tenderize a tough cut of meat, since it has no acid in it. Choose a nice cut of beef: strip steak, a thick loin steak (sometimes labeled as london broil), or tri-tip roast all work nicely here. (times do not include marination) -- posted by dianegrapegrower

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

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

Dad's Beef Jerky

Fri, 25 Sep 2009 16:10:23 -0400

My dad makes this jerky every year for my birthday. It is 100 times better than storebought -- posted by GingerlyJ

Yummy Beefy Vegetable Soup

Wed, 30 Sep 2009 01:20:46 -0400

This is fabulous for a cool fall evening or winter dinner. IT doesnt take long to make it, and it tastes wonderful. My kids love it and ask for it often. I often buy marked-down roast/steaks in order to make this, as I am not familiar with cuts of meat and I have yet to buy something that isnt tender when the soup is completed. -- posted by Shan2themax

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

Momma Neely's Pot Roast

Wed, 07 Oct 2009 12:15:14 -0400

I LOVE pot roasts and this is one of the best I have ever had! I personally prefer a bone-in chuck roast.Lots of flavor with great results. I have added quartered potatoes, and some halved white button mushrooms. I add another garlic clove with some Italian Seasoning. Sometimes, I reduce the juices, add a bit of broth and flour, then reduce it down to make a nice gravy.This is VERY good, please try it soon! Adapted from Food Netwoirk, -- posted by Scoutie

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

Debris Poboy

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

From nolacuisine.com -- posted by Chef #764369

Sandra Lee Semi-Homemade Beef and Broccoli Soup

Mon, 12 Oct 2009 18:01:36 -0400

Quick, easy, and tasty. From Sandra Lee Semi-Homemade Magazine -- posted by Mike&Christy

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 Corned Beef and Cabbage With Red Potatoes

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

8 points -- posted by Chef #1298498

Lemon Herb Beef Roast

Thu, 15 Oct 2009 14:31:50 -0400

I don't remember where I got this recipe, but my whole family loves it. -- posted by Connie Lea

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!

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

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

Pot Roast

Thu, 22 Oct 2009 15:26:24 -0400

I could never make a decent pot roast, so I finally asked my butcher to give me the most expensive roast he could so it would come out tender. He told me I didn't have to have an expensive one...just cook it right. So I ended up with a bottom round rump and followed his instructions. He was right...I cooked it the way he suggested and wow...what a difference. I won't cook one any other way nowl. This is really tender and juicy. You really can cut it with a fork!. We enjoy this with egg noodles or mashed potatoes. Make sure you DO NOT season it before the browning process as this will burn the spices and causes a burnt flavor. If you want to add veggies, put them in after the browning process. -- posted by Mishkapett

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

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

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

Nua Yang - Thai Style BBQ Beef

Sun, 08 Nov 2009 10:49:50 -0500

Thai style bbq marinade, great for steak sauce or stir fry marinade. I love it because it's very fast and the flavour is strong. It's close to the flavour from my local Thai restaurant. I can't take all the credit I was given the recipe from a friend but I have cut it down to just the basics. No idea where it originated from. -- posted by Chef #1439705

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

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

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