Here's the situation: At the beginning of the year, my boyfriend's boss gave him half of a cow (butchered and prepared and all). Unfortunately for me, he happens to be a picky eater. Like any hungry man, he'll eat nearly anything I make, but he's quick to point out his dislikes. I've made roasts, beef stew, and I've shredded it to make something like sloppy joes. He's not a big fan of beef roasts to begin with, but needless to say we still have plenty left. Any recipe or meal ideas??
I take my roast and season it with what ever seasonings I want and roll it real thick in flour.Brown it real fast an all sides in a small amount of cooking oil.Then remove it and let drain.I cut up an onion place roast in large pot and cover with onions and water salt and pepper to taste.Bring to a boil cover and let simmer until tender.It will make its own onion gravy.Serve with whipped potatoes,corn, garden salad, rolls and iced tea.
roast beef recipes I like the previous post with the flour,sear,and slow cooking. I cut my roast about 2" thick, squeeze fresh lime juice over it,sprinkle with my spice blend-you can create your own,sliced onions,carrots,celery is good,then wrap loosely with foil,crimping the seams to make a pretty good seal, then bake in a convection oven at 350 for 3 hours or more. I don't cook with salt-some don't like it and it can make the meat toughen. My blend of spices include garlic,onion,chili powders in proportion.Then about a quarter portion of mustard powder.paprika,celery seed,a little less comino and ceyenne. Before adding the veggies, drizzle regular table mustard over the meat. Onion soup mix can be added, but you can see how easily you can adjust this to suit your needs. My roast comes out great every time. Good luck.
I've got a real easy one redrose. Get a roast. Put it in a pan. I like to add minced garlic at this point. Throw in some potato and carrot, maybe some celery and onion too. Pour a can of beef broth in there and put the lid on the roaster. Cook at 325° for a few of hours. Pull out the meat and veggies. Thicken the remaining liquid to make gravy and viola! Instant meal!
Oh my gosh... these ideas and recipes are making me so hungry. Think I'll buy a roast tomorrow and throw it in the crock pot with the onion mix, then add some carrots and potatoes. When you are cooking for one, even a small roast will last for days.Then you end up with chopped beef sandwiches. Darn ... I'm hungry!
All these sounds so yummy. Just reading these posts made me hungry. Since it is my fortnight for cooking the family's meals, I must thank you all for these ideas because I WILL be making a beef roast this very day. I will be cooking for four and I suspect that not much will be left since we all love beef. Thanks again for the great dinner idea
Recipes If anybody needs some more recipes, I have some great and easy ones that blow my customers away.
Hi there Deano I will definitely be watching out for all your posts if it entails yummy, I want some more recipes.
Hi All! This forum reminds me of a story I heard a preacher tell recently: The preacher said that while he was watching his wife prepare a roast, she cut the end off of it, and placd in in the pan. He asked her, "Honey, why did you cut that end off of the roast before you put it in the pan?" She said, "I don't know . . . that is always what Mama did when she fixed her roast. Maybe I will just call Mama, and ask her." So she gets on the phone, calls her Mama, and asks her. Mama says, "Well, I don't really know. I just used to watch Big Mama, and that is what she did when she fixed her roast, and that is the way I have always done it ever since then. I just better call Big Mama, and find out." So she calls Big Mama, and asks, "Big Mama, when we were growing up, why did you always cut the end off the roast when you fixed it?" Big Mama said, "Oh baby, My pan was too small, and I had to cut the end off!" (Incidently, the preacher was speaking on family traditions and beliefs down through the generations.)
I love that story. I use it actively every time some no-change person utters "We've always done it this way!" I ask them: "But why? Is there a valid reason for it now?"
