inutes of cooking.
For roast vegetables, combine ingredients in a bowl
Serve with salsa verde and roast vegetables.
f French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
ver. Add shallots to pan. Roast for 20 mins.
Place
he pan in the oven. Roast, uncovered, for about 45 mins
Use deep, long pan.
Line with foil.
Place roast in bottom. Cover with onion slices and mushrooms.
Pour soup over roast.
Add vegetables.
Cook at 325\u00b0 for 3 1/2 to 4 hours.
Coat crock with olive oil. Slice onion into 3 thick slices & place on bottom of crock. Place roast on top of onion. Add potatoes & carrots around roast.
Mix dry soup mix with 1 cup of water & pour over roast & vegetables.
Brush Kitchen Bouquet onto roast. Sprinkle roast with rest of seasonings to taste. (You can also add thyme, rosemary, oregano, etc.)
Cover and cook on high for 5-6 hours or on low for 10-12 hours.
00\u00b0F
Butterfly beef roast. Fill with pepper, mozzarella cheese
eef roast. Combine remaining seasoning with oil in large bowl. Add vegetables
Use deep, long pan.
Line with foil.
Place roast in bottom. Cover with onion slices and mushrooms.
Pour soup over roast.
Add vegetables.
Cook at 225\u00b0 to 250\u00b0 overnight at least 8 hours.
Trim the fat from the roast.
Add the oil to
an. Cover with foil and roast for 1 1/2 hours
Preheat the oven to 400\u00b0F.
Remove string and roll out lamb loin. Remove fillet from center and coarsely chop.
For the stuffing, place chopped fillet, garlic, rosemary, lemon peel and bacon in a food processor. Process until combined. Season to taste. Spoon filling along center of lamb. Roll up and tie with kitchen string. Place lamb on a wire rack in a baking pan.
Roast for 25-30 mins, until cooked to desired doneness.
Cover with foil and let rest for 10 mins. Serve sliced with roast vegetables.
he heat.
Season the roast on all sides with the
ith garlic press.
Place roast and juice mixture in resealable
Trim excess fat from roast and discard.
In Dutch
Prepare the Roast: Adjust the rack to the
Add pressed garlic.
Place roast and juice mixture in resealable
he tray.
For the roast vegetables, peel the swede, parsnips and