Lynns Best Ever Hot Beefs Recipes

Steps:

• When choosing a roast, use the cheaper cut such as a chuck roast that has some nice marbling -- marbling adds flavor.
• Preheat oven to 250°.
• Melt the CRISCO, over medium-high heat, in a deep heavy pan that has a cover, such as a Dutch Oven.
• Dredge the roast in your favorite seaoned flour.
• Brown the roast on all sides.
• Dissolve the beef boullion cubes in the hot water & then add the brown mustard, black pepper & horseradish.
• When roast is browned, pour off any fat,
• Place chopped onion on top of roast & then slowly pour the boullion mixture on top of all.
• Cover & cook in 250° oven for 8 hours or until tender. (You can cook this in a crockpot on LOW for 8 hours, but I prefer it in the oven).
• When done, carefully remove roast to a large plate or platter.
• Take a fork in each hand & tear apart the roast. Do this while the roast is still hot.
• In a small bowl, dissolve 2 T. cornstarch into 2 T.of the liquid.
• Heat remaining liquid to a low boil & slowly add the cornstarch mixture, stirring constantly until desired thickness -- add 1-2 capfulls Kitchen Bouqet, if desired.
• Stir in the shredded roast.
• Serve hot on buns, bread or my http://www.recipezaar.com/Mashed-Potatoes-W-Carrots-331767.
• This also freezes very well -- IF there's any leftovers!

Steps:

• in a medium size bowl add all ingredients except water/milk add that slowly.
• then using a belgan waffle iron make your waffles.

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Steps:

• Place beef roast in crockpot.
• Mix beer, soup mix and garlic. Pour over roast.
• Cook on high for 8-10 hours. I turned the roast several times to make sure all sides were in the liquid for a few hours.
• Remove beef (watch out - it will be falling apart). Remove all visible fat. Shred the beef with a fork.
• Add just enough of the liquid from the pot to make it moist, but not soupy.
• Serve on crusty rolls.