ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS
Looking for a cheesy dinner? Then check out these roasted beef sandwiches made using Pillsbury™ French bread and caramelized onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
- Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
- Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
- Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
- Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.
Nutrition Facts : Calories 406, Carbohydrate 33 g, Fiber 2 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1229 mg
SLOW-COOKER CARAMELIZED-ONION POT ROAST
Let slow cooking speed your way to dinner! Tender, flavorful pot roast will be ready when you are. Just add sides, and dinner is served.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h25m
Yield 12
Number Of Ingredients 10
Steps:
- Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
- Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
- Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
- Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 330, Carbohydrate 9 g, Cholesterol 95 mg, Fiber 1 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 460 mg
CROCK POT CARAMELIZED-ONION POT ROAST
Another crock pot winner! The onions become meltingly tender. Make sure to serve with crusty bread to dip into the juices!
Provided by yooper
Categories Roast Beef
Time 8h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Trim excess fat from beef.
- Heat oil in 10-inch skillet over medium-high heat.
- Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
- Sprinkle with salt and pepper.
- Place onions in 3 1/2-to 6-quart slow cooker.
- Place beef on onions.
- Mix remaining ingredients; pour over beef and onions.
- Cover and cook on low setting 8 to 10 hours or until beef is tender.
- Remove beef and onions from cooker, using slotted spoon.
- Cut beef into slices.
- Skim fat from beef juices in cooker if desired.
- Serve beef with juices.
Nutrition Facts : Calories 264.1, Fat 10.6, SaturatedFat 4.3, Cholesterol 99.8, Sodium 474, Carbohydrate 8.7, Fiber 1.1, Sugar 4.6, Protein 33.1
CROCK POT CARAMELIZED ONION POT ROAST
This is one of our favorite recipes for crock pot roast. It's easy and a little different than the usual crock pot roasts. I got the recipe off the Internet and I wish I could thank the original poster for a great recipe!
Provided by Lvs2Cook
Categories Roast Beef
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the meat, remove from frying pan to plate.
- Add oil to pan and cook onions until brown.
- Add broth, juice, brown sugar, vinegar and mustard to onions in pan.
- Put half of the onion mixture in crock pot and place the roast on top.
- Cover with the rest of the onions.
- Cook on LOW 8 to 9 hours.
CARAMELIZED ONION CHUCK ROAST
The roast is fork tender and with the Caramelized Onion YUUUMMMMY!! Recipe for Vegetable Beef Barley Soup at the end of recipe made from leftover roast. This came from Simple and Delicious Magazine.
Provided by Lynda Sweezey
Categories Roasts
Time 8h25m
Number Of Ingredients 13
Steps:
- 1. Combine 1st six ingredients in a large bowl;set aside. Sprinkle roast with onion salt and pepper. Brown meat in oil in a large skillet on all sides. Place onions and roast in a 5 quart slow cooker;pour beer mixture over top. Cover and cook on low for 8-10 hours.
- 2. Remove roast and onions and keep warm. Skim fat from cooking juices;transfer 2 cups to a small saucepan and bring to a boil. Combine cornstarch and water until smooth;gradually stir into the pan. Bring to a boil;cook and stir for 2 minutes or until thickened.
- 3. Serve with half the roast and onions. Save remaining roast,onions and cooking juices for soup or save for another use
- 4. VEGETABLE BEEF and BARLEY SOUP (from leftovers) 3 C. Beef Broth 2 C. Frozen Mixed Vegetables 1/4 C. Quick Cooking Barley 1 tsp. mustard Combine all ingredients in a large saucepan. Bring to a boil:Reduce heat;simmer,uncovered,for 15-20 minutes or until barley is tender.
POT ROAST WITH CARAMELIZED ONIONS AND ROASTED CARROTS
Provided by Suzanne Tracht
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Prepare pot roast
- Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into heatproof liquid measuring cup.
- In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of vegetable mixture and pour reduced sherry over. Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.
- While beef is roasting, prepare roasted carrots and caramelized onions
- During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Transfer to large bowl and keep warm.
- During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking. Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes. Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm.
- Finish dish
- When beef is tender, transfer to serving platter; tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.
- Pour half of juices into bowl with carrots and onions; toss to combine. Pour other half of juices into gravy dish. Arrange carrots and onions around beef on serving platter and serve immediately, with extra juices on side.
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Servings 12Total Time 10 hrs 25 minsCategory EntreeCalories 330 per serving
- Heat oil in large skillet over medium-high heat until hot. Add beef roast; cook about 10 minutes or until browned on all sides, turning occasionally. Sprinkle with salt and pepper.
- Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions. In small bowl, combine all remaining ingredients; mix well. Pour over beef and onions.
- With slotted spoon, remove beef and onions from slow cooker. Cut beef into slices. If desired, skim fat from beef juices in slow cooker. Serve beef with juices.
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