Mouth Watering Roast Recipes

SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF

Steps:

• Take the beef out of the fridge an hour before putting it in the oven to let it warm to room temperature.
• Slice the garlic into small slivers and mince the rosemary.
• Combine the rosemary, smoked paprika, salt, and pepper with the Worcestershire sauce, lemon juice, and olive oil to make the spice rub.
• Using the tip of a sharp knife, make small slits in the roast. Insert the garlic slivers into the slits. Spread the rub on the outside, covering the whole thing.
• Set the roast in a roasting pan with a rack, and then pour the stock into the bottom of the pan.
• Place the roast into an oven that has been preheated to 450℉ (232℃) for 15 minutes.
• After 15 minutes, turn the oven down to 325℉ (163℃) and cook the beef uncovered until the internal temperature has reached 135℉ (57℃). For a 3lb roast, this takes around an hour.
• While it's cooking, baste it with the pan juices a couple of times. We use a turkey baster every 25 minutes or so.
• When the meat has reached the desired temperature, take it out of the oven, keep it on the rack while covering it loosely in foil, and let it rest covered for 15 to 20 minutes.
• Slice the beef into thin slices against the grain and sprinkle a tiny bit of salt across the top of the slices right before serving.
• Once the roast has finished cooking, remove the juices from the pan and add enough stock to have 2 cups of liquid. Recommend using low sodium or sodium-free stock or broth.
• In a saucepan, make a roux by whisking the butter and flour together over medium heat. Once the roux has turned golden brown, slowly pour in the liquid while continuing to whisk.
• Add the salt and pepper and continue stirring until the gravy has reached the desired consistency. This usually takes 5 to 7 minutes.
• The gravy will start to thicken as it cools.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.