Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
This is the way to make the most tender roast ever. I make mine this way and they fall apart.
MMMM! All those veggies cooked in with the roast will taste so good! The tomatoes will help tenderize the roast, and add flavor. Sounds great!
A delicious glaze of balsamic vinegar, brown sugar, Dijon mustard, and horseradish separate this roast from the mundane. This guide contains the recipe for glazed rosemary roast beef.
Remove roast from crock pot and keep warm. Turn crock pot to high setting. In a small bowl, combine corn starch and cold water, add mixture to cooking juices in crock pot, stir. Cover and simmer sauce until thickened slightly. Slice roast and spoon sauce over it.
By LisaE2 from WI
Put roast and vegetables in roaster or crock pot, then mix rest of ingredients and pour over roast and veggies. Make sure roaster or crock pot is tightly covered. Bake at 250 degrees F for 5 1/2 hours or all day on high in crock pot. Because crock pots all seem to vary in temperature, I start out on high and usually by the mid part of the afternoon will adjust to low.
By Robin from Washington, IA
Place meat in roasting pan and fill half full with water. Sprinkle seasonings, onions and carrots on top. Bake at 350 degrees F for 3 1/2 hours. Cool. Cut the meat into 1/4 inch slices.
Remove frozen meat from freezer and wrap loosely in foil. Turn oven to 400 degrees F. Make sure foil is wrapped, but loose across the top and at the ends of meat to allow heat to circulate. Place meat in oven.
Rub roast with seasonings and let stand until room temperature. Place in roasting pan rib side down and bake in preheated 375 degree F oven for 1 hour. Turn oven off. Do not open oven door!
This roast recipe is very good and nice for a change if you are tired of the more traditional roast recipes.
This was one of my mom's old standby recipes when I was a kid. Very yummy and good!
In small bowl combine onions, celery, peppers, oil and seasonings, mixing well. Place roast, fat side up, in roasting pan. With large knife make about 14 deep slits in meat to form pockets.
Combine onion, green pepper, garlic, beef bouillon and tomatoes in saucepan. Simmer, stirring occasionally until onion and green pepper are soft.
Put roast in heavy pot. Pour ingredients over roast. Cover tightly and DON'T peek. Cook at 325 degrees F oven for 3 hours.