FIREMAN BOB'S FIRED UP POT ROAST MY WAY
If I were " Pot Roast " ? This is what I would want to taste like... Tradition says... A Pot Roast is " Comfort Food ". This will be a regular on the Sunday Monday Tuesday Wednesday Thursday Friday and Saturday Dinner Table!!!! The Guys always loved this one every time I made it... Enjoy!
Provided by Bob Cooney
Categories Beef
Time 8h15m
Number Of Ingredients 13
Steps:
- 1. Coat a 7-quart slow cooker or Large Dutch Oven with Extra Virgin Olive Oil. Make 1/2 inch slits about 1 inch deep in the roast with a knife, " Hide " the garlic cloves inside these slits.
- 2. Place roast in slow cooker.
- 3. Arrange mushrooms, potatoes, jalapeno pepper, and carrots around beef. Place the fire roasted tomatoes over beef and vegetables. Pour beef broth in.
- 4. Cover, cook on Low heat setting 6 to 8 hours at 195 degrees or until beef is tender.
- 5. Serve beef and vegetables with sauce from slow cooker. Garnish with parsley. Enjoy!
FIREMAN BOB'S HEARTY BEEF STEW MY WAY....
This comes from my heart to your kitchen... I have always loved a good Beef Stew... This brings back memories from when I first started cooking a long long long long time ago.... I truly hope that You enjoy it as much as I love sharing this with all of You :) Sincerely, Fireman Bob :)
Provided by Bob Cooney
Categories Beef
Time 4h45m
Number Of Ingredients 21
Steps:
- 1. Cut the rib eye into 1/2 inch cubes... Place beef in a large Dutch Oven and add the butter and brown on all sides... Drain excess fat off...
- 2. Add onion to the Dutch Oven along with beef stock, sugar, salt, pepper, allspice, thyme, fennel, season salt, garlic parsnips, red and green bell peppers, and worcestershire sauce. Allow to simmer for 4 hours...
- 3. Add the carrots, potatoes, celery, and peas... Allow to cook for 30 to 40 more minutes or until vegetables are done to your liking...
- 4. When done, take 2 cups of the liquid and add the flour and kitchen bouquet to make the " slurry " to thicken the stew... Stir till desired thickness is reached...
- 5. Serve hot with a good Crusty Bread... ENJOY
FIREMAN BOB'S ROAST BEEF WITH A GARLIC CRUST
In keeping with Tradition once again... This Roast of Beef will delight any crowd that you will encounter... Hope you Enjoy!!!!
Provided by Bob Cooney
Categories Beef
Time 2h45m
Number Of Ingredients 10
Steps:
- 1. With a paper towel, wipe the Roast dry and place on wire rack in a deep roasting pan. Heat oil in a skillet, add garlic. Saute 2 minutes, pressing juice from garlic into oil, after, discard garlic. Mix in bread crumbs, parsley, salt, pepper, rosemary, thyme, and red pepper flakes. Combine all together and press mixture onto roast, coating well.
- 2. Roast at 205 degrees F. until meat thermometer registers 140 degrees for rare, ( 18 to 20 minutes per pound ). 160 degrees for medium ( 20 to 22 minutes per pound ). or 170 degrees for well done ( 22 to 24 minutes per pound ).
- 3. Remove Roast from oven. Allow Roast to stand 15 to 20 minutes before carving Garnish with parsley. ENJOY!
FIREMAN BOB'S " STUFFED TO GILLS " RIB EYE ROAST
I was asked a few days ago by Sis, to " create " a new recipe for a " Stuffed Roast "... Here is my version of a great " Stuffed Roast " !!! I hope You all enjoy this tasty morsel of meat !!! Sincerely, Fireman Bob
Provided by Bob Cooney
Categories Meat Appetizers
Time 3h55m
Number Of Ingredients 26
Steps:
- 1. For stuffing: Place bacon into a large Dutch Oven, cook over medium heat, stirring often, until bacon is browned but not crisp, about 8 minutes. Set aside to drain. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Stir in spinach and sour cream and simmer, stirring occasionally. Scrape mixture into a medium bowl. Stir breadcrumbs, scallions, sage, rosemary, fennel, parsley, red pepper flakes, nutmeg, and Parmesan cheese into stuffing mixture. Season to taste with salt and pepper. Stir in eggs. Place in refrigerator to cool.
- 2. For roast: Let meat stand at room temperature for 2 hours. Allow roast to " roll " out on the cutting board to prep for the stuffing. Season the roast generously with salt and pepper, rub with oil, and sprinkle with rosemary. Spread the stuffing mixture out on the meat creating an even thickness all over the meat. NOTE: If you end up with extra stuffing, just place in a pan and bake. Carefully roll the roast with stuffing mixture into a big roll, tie off the rolled raost with butcher twine with several " ties ". Place the " Roast " in a large Dutch Oven and cover with lid and place in your oven.
- 3. Roast beef for 20 minutes. Reduce heat to 250°F and continue roasting for 3 hours. center of roast at the 2 1/2 hour mark using a thermometer insert into the thickest part of roast, it will register 110°F to 115°F for rare and 120°F 125°F for medium-rare. Place the roast on a cutting board, place foil loosely on roast. Let rest for at least 10 minutes. Remove the twine. Serve with Crusty bread and a side of Garlic Mashed Potatoes.
- 4. ENJOY !!!!!
SEASONED RIBEYE ROAST
This is a very special and savory way to prepare a boneless beef rib roast. Gravy made from the drippings is exceptional. You can also use a ribeye roast with excellent results. - Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix seasonings. Place roast on a rack in a roasting pan, fat side up; rub with seasonings., Roast, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-1/2-2 hours. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 372 calories, Fat 27g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 321mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
FIREMAN BOB'S MARINATED SMOKEY RIB EYE STEAKS
The Test Kitchen had one REALLY tasty meal the other day! The marinade in this is great ... and the smokey flavor was perfect.
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 4
Steps:
- Mix and place all in large zipper bag Place Steaks in the zipper bag and gently massage the rib eyes making sure the meat is well coated... Refrigerate 1 to 3 hours, 3 being the best.
- Leave on counter for 30 minutes before grilling... Salt and Pepper and brush on some olive oil before grilling... When steaks are turned over repeat salt and pepper and oil...
- Great with Cole Slaw! Enjoy!
FIREMAN BOB'S RIB EYE BEEF ROAST WITH ROASTED.....
Fireman Bob's Rib Eye Beef Roast with Roasted Fennel, Leeks, Parsnips and Turnips I gotta think of smaller titles!!!! LOLOLOL Hope You Enjoy....
Provided by Bob Cooney
Categories Beef
Time 4h20m
Number Of Ingredients 12
Steps:
- 1. Pre-heat Oven to 195 degrees Create a " paste " with the 3 beef cubes and the oil. Rub this into the beef. Heat Large Iron skillet, place the beef roast fat side down. Once the fat has rendered and turned golden brown, turn to sear all sides.
- 2. Remove the beef from the skillet and place in a Dutch Oven, Return the skillet (with the beef fat) to the heat. Add the leeks to the skillet and cook until golden brown, remove and add to the Dutch Oven.
- 3. Repeat this for the parsnips, turnips, garlic and fennel. Add the shallots to the Dutch Oven. Place the celery on top of the beef. Add beef broth to Dutch Oven. Drizzle the fat from the skillet over the roast and vegetables, and cover the Dutch Oven and place in the Oven.
- 4. Cook for 4 hours at 195 degrees. Let the roast and vegetables rest for 10 minutes. Bring the juices to a boil for 2 minutes. Reduce the juices to thicken and pour over the roast and vegetables. Enjoy !
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