Buffetroast Recipes

BEST EVER ROAST BEEF

Steps:

• Cut roast in half. Transfer to a 5-qt. slow cooker; add onion and 1-1/3 cups water. In a small bowl, combine the soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over top. Cover and cook on low until meat is tender, 7-8 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with roast.

ROAST BEEF

Steps:

• Take the roast out of the fridge at least 1 hour before cooking, no more than 2 hours.
• Preheat the oven to 450 F°.
• In a small bowl combine the olive oil, chopped garlic, basil, rosemary, thyme, salt and pepper.
• Cut slits into the roast with a sharp knife evenly around the roast, then insert the garlic slivers in the slits.
• Rub the garlic/herb mixture all over the roast evenly. Place the roast in a roasting pan with a rack in it.
• Place the roasting pan in the oven, uncovered, and roast for 15 minutes, reduce the heat to 325 F° and roast for an additional 1 hour and 45 minutes for medium, or 2 hours for medium well done.
• Remove the roast from the oven, transfer to a cutting board or serving plate and let it rest for 15 to 30 minutes before slicing and serving.°

BUFFET ROAST

Steps:

• Place meat in a Dutch oven.
• Top with the sauerkraut, tomatoes, sugar, apple, onion and salt and pepper.
• Cover and simmer several hours until meat is very fork tender.
• Correct seasonings if need be.