Place roast in crock pot. Sprinkle salt and pepper evenly over roast. Place peppers and onion over the roast. In a bowl, combine the ketchup, brown sugar, and beer; pour over roast. Cover and cook on low for 8-10 hours.
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.
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.
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. Put back in roaster with broth and refrigerate overnight. Heat the next day and garnish with carrots.
1 Tbsp. drained prepared horseradish from a jar, squeezed dry
Preheat oven to 350 degrees. Place beef in roasting pan. Sprinkle top and sides with rosemary, salt, and pepper. Roast until meat thermometer into thickest part of beef registers 135 degrees for medium rare, about 1 hour, 15 minutes. Combine next 4 ingredients; brush over roast during last 10 minutes of cooking time. Let stand 10 minutes before slicing.
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. For frozen rolled top sirloin, cross-rib or eye round, approximate cooking time per pound - Rare, 35-45 minutes, medium 46-50 minutes, well done, 51-60 minutes. During final 1/2 hour or roasting, turn foil back from meat completely, so meat can brown. At this time, add desired vegetables.
This was one of my mom's old standby recipes when I was a kid. Very yummy and good!
4-5 lb. beef roast
1 pkg. onion soup mix
1/2 pkg. Hidden Valley dressing mix
1 tsp. beef bouillon per cup of water used
Mix the soup mix and the dressing mix together. Place roast in a large Dutch oven type pan, depending on how much juice you want. Add 2-3 cups water. Add bouillon accordingly. Pour this into pan. Sprinkle dry mixture over the roast. Bring to a boil on top of the stove. Cover and simmer for 3 hours. Make sure there is enough liquid in the pan. Let stand at least 5-10 minutes before cutting.
Combine onion, green pepper, garlic, beef bouillon and tomatoes in saucepan. Simmer, stirring occasionally until onion and green pepper are soft. Add meat and potatoes; season to taste with salt and pepper. Simmer, uncovered, stirring occasionally, until potatoes are tender. Serve over toast. 4-5 servings
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! Before serving, turn oven to 375 degrees F and bake 50-60 minutes. This roast, no matter what size, will be brown on the outside and rare on the inside. If less rare roast is desired, increase final cooking time slightly.
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