MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST
Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.
Provided by Pokerman11
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg
LOUISIANA ROAST BEEF
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Roast Beef
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
- Place roast in a large roasting pan, fat side up.
- With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.
- Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.
- Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
- For rarer roast, cook until thermometer reads 140F.
- Serve immediately topped with some of the pan drippings if you like.
Nutrition Facts : Calories 698.9, Fat 49.5, SaturatedFat 20.6, Cholesterol 212.8, Sodium 552.4, Carbohydrate 1.8, Fiber 0.5, Sugar 0.6, Protein 58.3
ROAST BEEF DEBRIS
Steps:
- Cut open the bread, spread on some butter and toast. Build your debris with desired amount of mayo, mustard, red onion, lettuce and tomato. Don't forget to salt and pepper your tomato. Place the warm Roast Beef on top and top with Gravy. Enjoy!
- Preheat the oven to 225 degrees F. Place the beef in large pan or roaster, fat-side up. Salt and pepper liberally. Put 1-inch water in the bottom of the pan and cover tightly with foil. Bake for 12 hours.
- Remove the beef from the pan and place on a large cutting board. Try to use one with a drip well. Allow the beef to rest at least 30 minutes so that the juices will redistribute. Set aside the juices to cool and reserve for the gravy. The roast will be super tender and all will become debris. Be sure to remove all fat, veins and tendons. All leftovers can be frozen for later use.
- Separate the beef fat from the juices. Place about half of the fat in a heavy-bottomed saucepot and melt with a low heat. Freeze the remainder for later use.
- Use just enough flour to soak up the fat. You are now making a roux. Allow the flour to cook, stirring continually, to brown slightly. Add salt and pepper. Careful, you can always add salt. Add about half of the juice from the beef and stir. This will thicken. Adjust as needed. Taste and adjust seasoning as desired. Again, freeze the remainder for later use.
LOUISIANA BEEF STEW
Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.
Provided by MaryLee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
- Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
- Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
- Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g
ALL AMERICAN ROAST BEEF
This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.
Provided by RCP80
Categories Everyday Cooking
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
- Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g
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