Kitchen

[fthunt]

Leg of Lamb.......Mint sauce and all the fix-ings!

Being a one person household.......sad ....but long overdue to buy/cook one.

[kate2357]

Bone-in pork roast is the favorite at our house...even over a beef rib roast. So delish.

I will be ordering our Easter roast soon.  

[Nightowlz]

Just made pot roast last night. Ate some on a homemade roll tonight with some gravy. Yum!!!

Prime Rib would probably be our favorite but we like them all. 

DH is going to make a peach pork loin on the grill Sat since it's supposed to be in the 70's.

[Sooner]

Rib, tenderloin ,rump roast or pikes peak roast for beef.  I like them roasted in the oven and am not a big fan of pot roasts or crock pot cooked roasts.

I love a good pork butt or beef brisket smoked all day over wood.  That is hard to beat!  

[kate2357]

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@Sooner wrote:

Rib, tenderloin ,rump roast or pikes peak roast for beef.  I like them roasted in the oven and am not a big fan of pot roasts or crock pot cooked roasts.

I love a good pork butt or beef brisket smoked all day over wood.  That is hard to beat!  

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@Sooner 

Ok...if we include smoked brisket...THAT is the favorite roast in our family. The best part....I don't have to do anything...dh is in charge. 

[retiredatlast]

All the above are my favorites.  One not mentioned that I like to make is a roasted tri-tip.  I rub it with Montreal steak seasoning and some extra garlic and roast it in a very hot oven (425-450) for about 40-45 minutes depending on the thickness and weight of the tri-tip.  I dont' even bother to put it on a rack.  You can add some baby red or Yukon gold potatoes around the roast to roast at the same time.  I like this  cut of meat because of the varying thickness.  Some pieces are more well done and the thicker part is rare- so everyone gets the type of doneness that they like.

[Imaoldhippie]

I like rump roasts.  I trim excess fat, brown it on both sides in my slow cooker, then add water and beef boullion cubes.  Put in potatoes, onion, carrots and cook in slow cooker for about 8 hours.

Sometimes I add dried onion soup mix, or canned french onion soup, or italian salad dressing.  Depends on my mood when I am fixing it.

[Eileen in Virginia]

I like to roast a pork loin with garlic salt and freshly ground pepper. Sometimes I'll marinate it in teriyaki sauce before putting it in the oven.

I also like making roast chicken in my Ron Popeil rotisserie. I sprinkle it with Emeril's essence, then set it and forget it. 

Both are simple and delicious.

[El from NJ]

Love leg of lamb but the price is well out of reach.  Haven't had one in years. Maybe someday I'll talk myself into it.

[wagirl]

Oh by far, a chuck roast---I do take the huge chunks of fat off first-- but in the crock pot with lipton onion soup powder over top and then spuds and carrots and onions and mushrooms----and gravy I can and would, drink for a cup!!!! Yes please!!!