Combine last 3 ingredients and rub evenly over roast.
Place roast, fat side up, on rack in an open pan. Roast in a slow oven at 325\u00b0, uncovered. Do not add water!
Cook 35 to 40 minutes per pound.
Let stand 15 to 20 minutes before slicing.
Lawry's), coat your tri tip roast with the salt, creating a
Take tri tip roast and marinate in Chuka's marinade for 6 to 12 hours prior to cooking.
Garnish in lemon pepper, roast seasoning and garlic salt.
Leave small bed of marinade on bottom of pan. Preheat oven to 325\u00b0 until warm.
Cook roast for approximately 20 minutes per pound, checking periodically.
Baste roast with marinade occasionally.
Marinate tri tip roast in above ingredients for 30 to 45 minutes.
Grill marinated tri tip to desired doneness.
Generously season beef chuck roast with salt and pepper.
Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
Add the roast.
Squeeze air from bag, allowing marinade to cover the roast; seal.
Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
Place roast on grill rack over medium-hot coals.
Grill with lid down for 45 minutes.
Turn the roast over and grill for another 30 minutes or until done to taste.
Cut into 1/2 to 3/4 inch slices.
Serve immediately.
gredients; (all ingredients following the roast listed, minus the oil) and
Preheat oven to 425 degrees F.
Combine olive oil, packed brown sugar, cracked black pepper, garlic, salt.
and thyme. Rub this seasoning mixture onto the beef roast.
Transfer to an oiled baking pan and bake uncovered, until internal temperature reaches 135 degrees for rare, 140\u00b0F for medium rare; 155\u00b0F for medium, approximately 20-30 minutes depending on thickness.
Tent loosely with aluminum foil; let stand 10 minutes.
Carve against the grain into thin slices.
With tip of knife, make cuts in top of beef roast; insert garlic slivers
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-quart slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5 to 6 hours or until the meat is tender.
lemon pepper, seasoned salt, and beef bouillon together in a small
ver medium-high heat. Cook roast in the hot oil until
horoughly mixed.
Transfer tri tip roast to marinade. Poke both sides
ver medium-high heat; fry roast in hot oil until browned
arlic salt, pepper and roast seasoning over the roast. Set a side
ooking spray. Season the tri-tip roast with garlic pepper seasoning on
o blend ingredients.
Place roast in bag. Peel and quarter
Boil the sliced beef about 2 hours, or until tender.
Melt the butter and mix with the flour.
Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
Cook for about 5 minutes, or until the gravy thickens.
Stir constantly to prevent lumping.
Season with salt and pepper to taste.
Pour the hot gravy over the sliced beef.
Serve with bread dumplings.
Use the remaining broth to make delicious beef soup.
Place the chuck roast in a very large pot
Allow the roast to come down to almost