topic Re: Your Favorite Roast in Kitchen

Your Favorite Roast

ECBG — Thu, 24 Mar 2022 01:07:11 GMT

I do two. This is a fav:

Mushroom Roast

Rump or Sirloin Tip (I do 5 lbs)

2 Cans mushroom soup

2 Pkg Lipton Dry Onion Soup packets

2 tsp. Thyme

2 Tbsp. parsley

2 Tbsp. Steak sauce

2 Tbsp.Worcestershire sauce

Cut off fat and place roast in deep casserole.

Mix all remaining ingredients and pour over.

Cover as tightly as possible.

Bake at 325 degrees 3 hrs.

You may need to thicken the gravy if the roast has a lot of juices.

Everything will be diluted with broth from the roast. Since gravy is used sparingly, the sodium isn't very high.

Pot Roast

Beef chuck roast

2 cans tomato soup

2 onions, sliced into very thick rounds and separated

5 carrots cut into sticks

4 medium size russet potatoes peeled and slices into 1/4 thick circles.

Put roast into a crock pot sprayed. Add vegies, pour tomato soup over and 1/2 can water.

Cook 5 hrs on low or 350 oven for 2 1/2 - 3 hrs. I would add garlic but DH can't tolerate it.

Re: Your Favorite Roast

wagirl — Thu, 24 Mar 2022 14:03:29 GMT

I have used many types roasts but my fave, I think, is a chuck roast----I LOVE a good pot roast dinner and that cut, while less pricey, is the most flavorful. the others have less fat on them and always are too dry---I do trim the excess fat from the chuck but mostly leave it and then strain the fat off after it is cooked for gravy. Geez---now I want a pot roast dinner!!!!

Re: Your Favorite Roast

Imaoldhippie — Thu, 24 Mar 2022 16:36:02 GMT

Beef rump is my favorite. Although I like all other roasts so I mix it up. I also like pork roasts.

I dont have a specific recipe I just throw a roast in my slow cooker, add whatever seasoning I happen to pick that day, potatoes, onions, frozen veggies (whatever I have), sometimes tomatoes sometimes mushroom soup or celery soup.

With beef I use boullion cubes and with pork I use vegetable cubes. Makes the juice so much more rich and yummy.

Re: Your Favorite Roast

RedTop — Thu, 24 Mar 2022 17:39:02 GMT

Boston butt pork roast with Dr Pepper, quartered onions, chipotle peppers and brown sugar in a covered dutch oven, 300 for about 5 hours.

Re: Your Favorite Roast

shoptilyadropagain — Thu, 24 Mar 2022 18:05:12 GMT

I use a Chuck Roast for just about everything. This is my favorite recipe.

Crock Pot Beef Stew

2 lb of Chuck Roast cut in 1 inch cubes (or smaller) and trimmed of fat. (I've also used the packaged stew meat if I find it on sale at a great price)

1 28 oz. can of crushed tomatoes

1 Large Onion (chopped)

1 Bag of round crinkle cut carrots

20 mini potatoes (I use red potatoes or a small bag of the small tri-colored potatoes)

1 Cup Frozen Peas

3 cups Sodium Reduced Beef Broth

1/2 C All Purpose Flour

1.5 t Italian Seasoning

2 Bay Leaves

1/4 t Salt

1/4 t Ground Black Pepper

Throw everything in the crockpot EXCEPT for the peas, flour and 1/2 C of the beef broth. Cook on Low for 8 - 10 hours. About 20 minutes before serving, whisk the 1/2 C of beef broth and flour and add that mixture plus the frozen peas. Remove the Bay Leaves and serve.

The original recipe called for 2 Ribs of Chopped celery but I only eat raw celery so I don't add it. You can also brown your beef first before adding it in the crock pot but I never have done that.

Re: Your Favorite Roast

ECBG — Thu, 24 Mar 2022 19:06:35 GMT

@Imaoldhippie wrote:
Beef rump is my favorite. Although I like all other roasts so I mix it up. I also like pork roasts.

I dont have a specific recipe I just throw a roast in my slow cooker, add whatever seasoning I happen to pick that day, potatoes, onions, frozen veggies (whatever I have), sometimes tomatoes sometimes mushroom soup or celery soup.

With beef I use boullion cubes and with pork I use vegetable cubes. Makes the juice so much more rich and yummy.

@Imaoldhippie

I love a rump roast with big chunks of sweet onions, rough cut mushrooms, garlic, a can of beef broth, and some red wine.

Re: Your Favorite Roast

peggyhbsl — Thu, 24 Mar 2022 20:14:11 GMT

Red Top could you share the recipe? Would it work in a slow cooker?
I would like to try yours.

Re: Your Favorite Roast

Harpa — Thu, 24 Mar 2022 21:23:42 GMT

Round roast surrounded by lots of spices & herbs, smothered in beef stock, raspberry Seasons Taproom vinegar & EVOO, sherry, 1 diced onion. Cooked in the crock pot - on low overnight; served for next day's lunch.

Usually accompanied with mashed Yukon golds.

Spices & herbs: S&P, bay leaf, oregano, turmeric, garlic powder, rosemary, Carribean jerk -- I'm sure I'm leaving something out....

Re: Your Favorite Roast

RedTop — Thu, 24 Mar 2022 22:25:31 GMT

@peggyhbsl

I don't cook by recipes; I cook by what I have on hand, and what we like. I don't own a crock pot.

I just put all the ingredients in my dutch oven and ignore it for 5 hours, then shred.

I use at least 3 cans of Dr Pepper or Coke, as many quartered onions as I want, 1/2 cup brown sugar, and 2 chipotle peppers with a good heaping spoonful of adobo sauce. Leave the peppers out if you don't want spicy pork.

Re: Your Favorite Roast

peggyhbsl — Fri, 25 Mar 2022 12:20:37 GMT

Thank you. I am going to try it!

Re: Your Favorite Roast

peachesncream — Fri, 25 Mar 2022 16:59:19 GMT

For stew, I like to cube a beef rump roast. For pot roast, I like a chuck roast.

I sometimes make an easy crockpot version of pot roast.

But lately, I've been making a recipe from Cooking Light; it's a bit more trouble, but delicious.

Classic Beef Pot Roast

Cooking Light Oct 2006

1 teaspoon olive or canola oil (I use 1 Tablespoon)

1 (3 lb.) boneless chuck roast, trimmed of fat

1 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

2 cups coarsely chopped onion

1 cup dry red wine (*Chianti is good)

4 thyme sprigs (or less, if the springs are large)

3 garlic cloves, chopped

1 (14-1/2 oz) can fat-free, less–sodium beef broth (Swanson’s)

1 bay leaf

4 large carrots, peeled and cut diagonally into 1 inch pieces

2 pounds Yukon gold potatoes peeled and cut into 2 inch pieces

Preheat oven to 350º.

Heat oil in large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan; cook 5-6 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return roast to pan. Add red wine, thyme, garlic, beef broth and bay leaf; bring to a simmer. Cover pan and bake for 1-1/2 hours. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat into large chunks with two forks.

Note: You can omit the potatoes and serve this with noodles.