GRILLED SIRLOIN ROAST
My grandmother passed this recipe down to my mom, and it's a gem. The tasty sauce makes the beef and carrots so tender, and it's made with many ingredients you'll already have on hand. You won't want to eat pot roast any other way! -Krista Smith Kliebenstein, Broomfield, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 teaspoon salt and mustard until smooth; set aside. Sprinkle pepper and remaining salt over roast. , Grill roast over medium heat for 5-10 minutes or until browned on all sides. Transfer to a heavy-duty 13-in. x 9-in. disposable foil pan. Pour reserved sauce over roast. Top with the carrots, tomatoes and onion. Cover pan with foil. , Grill over indirect medium heat for 3 to 3-1/2 hours or until meat is tender.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 792mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 34g protein.
YANKEE DOODLE BEEF
Make and share this Yankee Doodle Beef recipe from Food.com.
Provided by CJAY8248
Categories One Dish Meal
Time 55m
Yield 1 recipe, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat in skillet. Remove meat from skillet and cook onion, garlic, celery, green pepper, and macaroni in meat drippings until macaroni is golden. Return meat to skillet along with tomato sauce, water, parsley, salt, pepper, and worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to your taste. To serve, top with grated american cheese.
Nutrition Facts : Calories 500.3, Fat 23.5, SaturatedFat 9, Cholesterol 102.8, Sodium 947, Carbohydrate 36.8, Fiber 3.3, Sugar 6.1, Protein 34.3
TRADITIONAL YANKEE POT ROAST
Here's a traditional main dish that's tested and true. It's been a favorite with my family for many years. -Vera Burke, West Pittston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.
Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 332mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
YANKEE-DOODLE SIRLOIN ROAST
In the spirit of July Fourth, my sister and I planned a theme menu for our families that included this wonderful grilled roast. Marinating the meat overnight really boosts the flavor. This entree kept us out of the kitchen and was a nice change from the usual burgers and hot dogs. -Laurie Neverman, Green Bay, Wisconsin
Provided by Allrecipes Member
Time 2h10m
Yield 12
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 4.6 g, Cholesterol 100.1 mg, Fat 27 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 9.7 g, Sodium 582.6 mg, Sugar 4 g
ROAST SIRLOIN OF BEEF
Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
- Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
- Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.
Nutrition Facts : Calories 331 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 36 grams protein, Sodium 1.47 milligram of sodium
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