Recipes

[Imaoldhippie]

@Trix ...............Roast are the easiest to fix.  Get whatever kind of meat you want.  Sear it on all sides until you have a light brown crunchy fat and drippings.  Add water to cover, quarter potatoes, a good sized onion and any kind of veggies cut up.  Salt & pepper to taste, and bake @350 until meat is no longer pink and potatoes and veggies are soft. 

Thats he easiest and quick way.  I cook mine in a slow cooker for 6 to 8 hrs.

You can use any of the suggestions on here for different varieties or use your own. I rarely make gravy we like it with the broth.   Oh and I forgot, I add bouillon cubes to make a richer broth.

Try it I guarantee its easier to fix than frying chicken!!

I use some of these recipes on here too and makeup some of my own.  Depends on my mood and what I am hungry for.

[bluecrab33]

The sirloin tip sounds wonderful and different! Can you give particulars? What oven temperature, what size roast and cooking time.

[lork]

OLD FASHIONED POT ROAST

3-5 lb roast

salt, pepper, paprika

2 med onions, sliced thin

1 cup water

1 bay leaf

4-6 carrots quartered

4-6 potatoes, quartered

Season roast with salt, pepper and paprika.  Make a bed of onions in the bottom of a roaster.  Add water and bay leaf.  Place seasoned meat on top of onions.  Cover pan and roast at 325 degrees for 3-4 hours.  Turn meat after 1 1/2 hours and add the vegetables at this time.

This is total comfort food.  It smells as good as it tastes and is the perfect food to take to a sick or grieving friend.  

[Lucky Charm]

I don't eat roasts, but they are a family favorite.

Be it pork or beef, I coat the bottom of a heavy stainless steel frying pan with olive oil.  While that's getting hot on the stove, I jab a knife into the meat and insert cloves of garlic, pushed all the way in till you can't see them.  Then I sear the meat real good on all sides.  I let that crackle for a bit and I'll add petite red skin potatoes, whole peeled carrots, celery sometimes, and chunks of onions.  I move them around in the pan with a fork. Once everything is getting a bit tinged by the olive oil all over, I put in the oven at maybe 350-375 degrees depending on the size, thickness of the cut of meat.  And cook for an hour and half or more.  Checking temps occassionally.

When done, I take meat out of pan along with veggies and make gravy with the drippings.

Easiest roast?--chicken.  Just put it in the oven according to size.  No basting, not even salt and pepper!  Nope.  And I'll make a gravy using pan drippings.  I'll pull the wings off and use the little bit of meat from them and I make gravy using Simply Organics gravy mix.  Doesn't even have to be chicken gravy mix, if I have beef, I'll use beef.

Cooking roasts are the easiest meals to make.  It's like, set it (up) and forget it.  Relax for an hour or two!

[Carolina925]

With only maybe a difference in the added spices, this is the recipe my mother used to make for Sunday dinners. I loved it then and love it now. If I hear "roast beef" mentioned, this is always what I think of.