Tangy Roast Beef Relish Recipes

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SLOW COOKER TANGY TOMATO POT ROAST



Slow Cooker Tangy Tomato Pot Roast image

An easy, comforting meal, with fall-apart tender beef, carrots and potatoes, all in a tangy tomato gravy.

Provided by Jennifer

Categories     Main Course

Time 8h15m

Number Of Ingredients 16

6 medium yellow-fleshed potatoes (peeled and halved)
6-8 carrots (peeled and halved if thick or left whole if thinner)
1 medium onion (peeled and thinly sliced)
1 Tbsp olive oil
Salt and freshly ground pepper
3 lb boneless beef roast (inside or outside round, blade or cross-rib works well)
2 cups tomato sauce (or passata)
1/4 cup brown sugar (packed)
2 Tbsp Worcestershire sauce
2 Tbsp cider vinegar
2-3 fresh thyme sprigs (or 1 tsp dried thyme leaves)
1 tsp salt
Freshly ground pepper
1 Tbsp cornstarch
1 Tbsp water
Fresh parsley (chopped)

Steps:

  • Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
  • On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
  • In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
  • Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
  • Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

Nutrition Facts : Calories 477 kcal, Carbohydrate 33 g, Protein 51 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 132 mg, Sodium 761 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

HANGER STEAK WITH TANGY TOMATO RELISH



Hanger Steak With Tangy Tomato Relish image

Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and fast, for a crispy char on the outside, and left nice and pink inside. Slice it with a significant slant across the grain for the best eating texture. If you can find a grass-finished hanger steak, you'll get leaner meat and a higher proportion of healthy lipids, such as omega-3s and CLAs. The bad news: hanger steak-or onglet, as it is sometimes known-can be hard to find. Even my regular butcher runs out somewhat frequently. Don't fret-just substitute flank steak.

Provided by Sara Dickerman

Categories     Steak     Dinner     Healthy     Tomato     Summer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4, plus 1 lunch for the next day

Number Of Ingredients 17

1 1/4 pounds hanger steak (about 2 pieces), center membrane removed, or flank steak
Fine sea salt and freshly ground black pepper, to taste
2 teaspoons canola or vegetable oil
Flaky sea salt (optional)
Fresh flat-leaf parsley leaves, for garnish
Tangy tomato relish, recipe follows
Tangy Tomato Relish
2 14-ounce cans cherry tomatoes, drained, or three cups fresh
2 tablespoons olive oil
Fine sea salt and freshly ground black pepper to taste
1 teaspoon yellow mustard seeds
1 medium red onion, chopped
2 garlic cloves, minced
1/8 teaspoon red pepper flakes, such as Aleppo or Marash
1 1/2 tablespoons fresh ginger, peeled and minced
1/4 cup fresh orange juice
1 tablespoon Worcestershire sauce

Steps:

  • For the Steak
  • Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
  • Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
  • Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
  • For the Tangy Tomato Relish
  • Preheat the oven to 425˚F.
  • Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
  • In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes. Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.

ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ



Elaine's Sweet and Tangy Loose Beef BBQ image

This recipe is a fly-by-the-seat-of-your-pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands-on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!

Provided by ENGLISHNWOODS2

Categories     Everyday Cooking

Time 8h30m

Yield 24

Number Of Ingredients 11

7 pounds boneless chuck roast
1 cup water
3 tablespoons white vinegar
4 tablespoons brown sugar
2 teaspoons dry mustard
4 tablespoons Worcestershire sauce
3 cups ketchup
2 teaspoons salt
¾ teaspoon ground black pepper
¼ teaspoon cayenne pepper
6 cloves garlic, minced

Steps:

  • Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
  • Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
  • Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 10.7 g, Cholesterol 60.2 mg, Fat 13.7 g, Fiber 0.1 g, Protein 16.3 g, SaturatedFat 5.4 g, Sodium 594.5 mg, Sugar 9.3 g

SWEET 'N' TANGY POT ROAST



Sweet 'n' Tangy Pot Roast image

You really can't go wrong with this recipe. Easy to throw together and the gravy is TO DIE FOR. Got this recipe from Taste of Homes Light and Tasty Magazine Dec/Jan '05.

Provided by Audrey M

Categories     Meat

Time 9h10m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs boneless beef chuck roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or 1/4 cup beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place roast in 5 qt slow cooker.
  • Sprinkle with salt and pepper.
  • In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
  • Cover and cook on low for 9-10 hours or until meat is tender.
  • Combine cornstarch and cold water until smooth.
  • Stir into slow cooker.
  • Cover and cook on high for 30 minutes or until gravy is thickened.
  • Remove meat from slow cooker.
  • Slice and serve with gravy.

SWEET 'N' TANGY POT ROAST



Sweet 'n' Tangy Pot Roast image

I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! -Carol Mulligan, Honeoye Falls, New York

Provided by Taste of Home

Categories     Dinner

Time 9h40m

Yield 12 servings.

Number Of Ingredients 12

1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

Nutrition Facts : Calories 232 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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