Ox Roast Recipe Erie Pa

OX ROAST

Ox Roast image

A terrific deli-style roast beef that is chilled first for better slicing. This recipe makes a really good Ox Roast sandwich.

Provided by Jon

Categories Main Dish Recipes Roast Recipes

Time 3h20m

Yield 30

Number Of Ingredients 10

Ingredients

½ cup chopped onion
½ cup chopped celery, with leaves
½ cup carrot, chopped
1 pinch freshly ground black pepper
1 clove garlic, chopped
4 cups beef broth
1 (1 ounce) envelope dry onion soup mix
4 cups water
salt and coarsely ground pepper to taste
10 pounds beef round roast

Steps:

Preheat the oven to 200 degrees F (95 degrees C).
In a large roasting pan, combine the onion, celery, carrot, pepper, and garlic. Stir in the beef broth, onion soup mix and water so that the soup mix is dissolved. Season the roast with salt and coarse ground pepper, and place into the roasting pan.
Place the uncovered roasting pan into the preheated oven. After 1 hour of roasting, begin basting every 30 minutes. Use a meat thermometer to check the temperature, and bake until the internal temperature of the roast reaches 130 to 140 degrees F (55 to 60 degrees C) for medium rare, or 145 to 155 degrees F (63 to 68 degrees C) for medium well. When the temperature has reached 110 degrees F (43 degrees C), you will need to begin checking more often.
When the roast is done, remove the meat to a platter, and set aside. Place the roasting pan full of stuff onto the stove top. Cook over medium heat, mashing the vegetables against the side of the pan with a large spoon. Simmer to reduce the sauce to about half. This may take 20 or 30 minutes depending on the size of pan. Strain the juice over the meat, and let it begin to cool in the juices. When the meat has cooled, wrap and refrigerate for a few hours or overnight. Reserve juices in a separate container.
When the roast is cold, unwrap it, and slice against the grain as thinly as possible. An electric meat slicer works best, but a sharp knife or electric carving knife will also work well. Skim the fat from reserved juices, and heat the meat in the juice over low heat. Adjust seasonings to taste before serving.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 1.1 g, Cholesterol 80.7 mg, Fat 10.3 g, Fiber 0.2 g, Protein 30.8 g, SaturatedFat 3.9 g, Sodium 240.7 mg, Sugar 0.2 g

OX ROAST

Ox Roast image

A terrific deli-style roast beef that is chilled first for better slicing. This recipe makes a really good Ox Roast sandwich.

Provided by Allrecipes Member

Categories Roasts

Time 3h20m

Yield 30

Number Of Ingredients 10

Ingredients

½ cup chopped onion
½ cup chopped celery, with leaves
½ cup carrot, chopped
1 pinch freshly ground black pepper
1 clove garlic, chopped
4 cups beef broth
1 (1 ounce) envelope dry onion soup mix
4 cups water
salt and coarsely ground pepper to taste
10 pounds beef round roast

Steps:

Preheat the oven to 200 degrees F (95 degrees C).
In a large roasting pan, combine the onion, celery, carrot, pepper, and garlic. Stir in the beef broth, onion soup mix and water so that the soup mix is dissolved. Season the roast with salt and coarse ground pepper, and place into the roasting pan.
Place the uncovered roasting pan into the preheated oven. After 1 hour of roasting, begin basting every 30 minutes. Use a meat thermometer to check the temperature, and bake until the internal temperature of the roast reaches 130 to 140 degrees F (55 to 60 degrees C) for medium rare, or 145 to 155 degrees F (63 to 68 degrees C) for medium well. When the temperature has reached 110 degrees F (43 degrees C), you will need to begin checking more often.
When the roast is done, remove the meat to a platter, and set aside. Place the roasting pan full of stuff onto the stove top. Cook over medium heat, mashing the vegetables against the side of the pan with a large spoon. Simmer to reduce the sauce to about half. This may take 20 or 30 minutes depending on the size of pan. Strain the juice over the meat, and let it begin to cool in the juices. When the meat has cooled, wrap and refrigerate for a few hours or overnight. Reserve juices in a separate container.
When the roast is cold, unwrap it, and slice against the grain as thinly as possible. An electric meat slicer works best, but a sharp knife or electric carving knife will also work well. Skim the fat from reserved juices, and heat the meat in the juice over low heat. Adjust seasonings to taste before serving.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 1.1 g, Cholesterol 80.7 mg, Fat 10.3 g, Fiber 0.2 g, Protein 30.8 g, SaturatedFat 3.9 g, Sodium 240.7 mg, Sugar 0.2 g

PENNSYLVANIA POT ROAST

Pennsylvania Pot Roast image

This heartwarming one-dish meal is adapted from a Pennsylvania Dutch recipe. I start the pot roast cooking before I leave for church, add vegetables when I get home, and then just sit back and relax until it's done. -Donna Wilkinson, Monrovia, Maryland

Provided by Taste of Home

Categories Dinner

Time 5h10m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), halved
1-1/2 cups beef broth
1/2 cup sliced green onions
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
6 medium red potatoes, cut into 2-inch chunks
4 medium carrots, cut into 2-inch chunks
1/2 pound medium fresh mushrooms, quartered
1/4 cup all-purpose flour
1/2 cup cold water
Browning sauce, optional

Steps:

Place roast in a 5-qt. slow cooker; add the broth, onions and seasonings. Cook, covered, on high for 4 hours. Add the potatoes, carrots and mushrooms. Cook, covered, on high 1 hour longer or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf., In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil. Cook and stir until thickened, 2 minutes. If desired, add browning sauce. Serve with roast and vegetables.

Nutrition Facts : Calories 331 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 490mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

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