Our Recipes
Beef & Pork
| ~~April
I
hope those give you some options to try. They are both simple...since I
like simple recipes. AND, they are both delicious. Not to brag, but I
have received lots of compliments on the first method...which I cook
for company a lot. I always feel guilty since it's just a recipe I
found and followed and it's sooooo easy. I feel like I cheated when
they start complimenting me. :b
I haven't served the
soy/garlic roast to anyone outside of our family yet, but dh sure raved
about it the two times I have fixed it. :)
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~~Christena
Funny
how so many of us cook the same type recp vary the way we do it. I take
2 frozen beef roasts. Rinse well and put in a greased roaster pan. Then
I take a few cans of cream of mushroom and salt/pepper/onion salt to
the same parts water in a bowl. I stir well and pour over the roasts. I
then put peeled taters and veggies of my choice in and around. I cover
and cook for 1 hour at 350 and then 5- 5 1/2 hrs at 250. This slow
cooks all day and makes a wonderful gravy and tastes great. My family
loves this served with scratch buttermilk biscuits and sweet tea:)
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~~Kathy
This
is what I do. Roast is one of my favorite Sunday dinners since that's
what I remember from my childhood. I agree that rump is usually the
best but chuck is usually what I can afford - it goes on sale more
often around here. I cook mine on top the stove though my mom always
used the oven. First, I brown the meat in my dutch oven - I usually use
an oil/margarine mix - it just takes a little. Do this on med to high
heat and only until the meat turns brown outside. Then turn down the
heat (on my electric stove it's 3) and add a little water - say 2 cups.
I add minced garlic - I'd say 2 medium or 1 large clove. Next I add an
onion - cut into eighths or so, a couple of carrots and a couple of
potatoes. For seasoning I only put in rosemary - maybe a teaspoon and a
half. Then I cover and let cook - about 3-4 hours is good. (my roasts
are 2 1/2 - 3 pounds). Check periodically to see if water needs to be
added - you don't want the pan to go dry. I also turn the roast half
way through.
When done, remove from pan and let stand a few
minutes before slicing. If you like gravy and don't know how to make it
from the drippings you can take the drippings/vegetables from the pan
and puree in the blender with a little water. It makes a nice thick
gravy - add some "Kitchen Bouquet" (@ a tsp) and it's perfect. You may
have to add more water to thin it down.
********************************
~~Lynn
I do mine in my BIG covered roaster pan in the oven. I buy a rump roast or sirloin tip roast (whichever is on sale).
The
first thing I do I peel garlic cloves and cut them in half. Then I cut
deep slits in the roast and shove the garlic in the slits. Next put the
roast in the pan. I add quartered onions, baby carrots, and cut up
poatoes. Next I add water (2-3")garden seasoning (salt free) and a
little worchestershire sauce. Cook 3 hours at 325 covered.
When
done I take out the roast and veggies then set my roaster pan over 2
burners on the stove. Mix corn starch in water and then add to liquid.
Add pepper, more garden seasoning, a little garlic and worchestershire
sauce stir with a wisk over low heat until thickened.
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~~Rosanne
One
variation on April's recipe: use a can of cream soup (mushroom is the
best, IMO) and a package of dried onion soup mix. You'll probably want
a soup can of water, if you are cooking it in the oven. If it's going
in the crockpot, you don't need to add any liquid. Yummy gravy!!:)
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~~Shurleen
I
seldom make roast but when I do, I go to the seasonings section in the
grocery store, you know, where the gravy mixes and spagetti seasonings
are. I buy the package for making roast...it should have an extra part
of the envelope that contains a plastic bag.
I cook so little
red meat that I can't remember what the cut of meat is that I use, but
it is usually about 3 inches thick and about 6"x9". (I *told* you I am
not a cook! :lol )
Then I stick the roast in the bag, dump
the seasonings into a measuring cup and mix with about 1/2 cup of
water, and pour that over the roast. Then I cut up some carrots and
potatoes into wedges or halves, and stick them in with the roast and
seasonings. Seal the bag, slice a couple slits in the top of the bag.
Put it in the oven as long as the package says to, and go to something
more fun while it is cooking. Served with salad, a side vegie, and
bread, it is a yummy, easy, filling Sunday dinner.
I'm
ashamed, cause I know that my shortcut ways just won't measure up to
the great recipes the good cooks here have, but at least it tastes
good. :)
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~~
A couple different methods.... First method....
Buy a rump roast when it's on sale (buy two and freeze one)...we have found them to be the best cut.
Place it in a pot/pan/casserole dish that you can cover. I use a 5 qt Corning Ware dish.
Peel potatoes and carrots. Cut into serving sizes. Place them around the roast. Add chopped onion if your family likes onion.
Pour
two cans of cream soup over the roast. WE like to use one can of cream
of mushroom, and one can of cream of celery. But, you choose which
combination you like.
Add water to cover vegetables. Put lid on pot/pan/casserole dish. :)
Place
in oven preheated to 325* and cook for 4 hours. It makes it's own
gravy. Which is good because I can't cook gravy. (I use little
seasoning packs to make gravy when I have to.)
I always hated
roast growing up but I love this recipe. I love the moist roast, the
fact that I put it in the oven and don't touch it for four hours, and
the gravy. Mmm, mmmm, good.
This recipe is adapted from The Original Sunday Dinner Cookbook, by the way.
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~~
My other method for cooking roast (in the crockpot).
Buy a roast....cut isn't as important for this method, but I still prefer rump roast.
This
actually came from Mary on MOMYS digest. Dh loves it, though. He also
loves the above recipe. But, if you don't have veggies, this is the
method to use.
Place roast in crockpot. (I do not braise my
roast or brown it or whatever in a frying pan first...what a waste of
time and another dirty pan.)
Add 1/2 cup soy sauce, 2 cups of water, and garlic to taste.
You
can either use garlic powder or minced garlic. I buy the jars of
pre-minced garlic at our Super Wal-Mart in the produce section (which I
keep in my fridge) and put in 1 Tablespoon of minced garlic. I'm not
sure how much powder it would take. I also add chopped onions to this,
because we love onions.
Cook on high for 5 hours, or on low
all day in the crockpot. It is delicious. I suppose you could add
vegetables to the crockpot, too, but I have not. I have only used this
method when I didn't have carrots or potatoes.
It does not
make a gravy, but it does make a tasty liquid which could be made into
gravy if you are gravy-savvy...which I'm not. We use bread to sop up
some of the juices on our plate,though.
This recipe also makes a very moist roast....which will just fall apart. |