ll over the beef roast. Place the roast into the slow cooker
he meat.
Place the roast into the crockpot and sprinkle
Pound the heck out of (or stab, as I did) the roast. Place unseasoned roast in deep baking dish.
Quarter potatoes and place all around roast (do not peel).
Sprinkle golden onion soup mix all over roast and potatoes.
Add cola and cover loosely with foil.
Bake at 300 degrees for 3-4 hours. Let sit 15 mins before slicing (against the grain). Spoon juices from pan over slices of beef.
Cut round roast into 1-inch cubes; set aside.
Combine Zinfandel, garlic, oregano and lemon juice.
Mix well.
Add marinade to round roast.
Marinate overnight.
Prepare using any favorite roast recipe.
easonings and salt.
Place roast in it and marinate for
f 4 lb. eye of round roast evenly with salt. Wrap with
Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.
Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; slowly whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.
Rub eye round roast with cooking oil and coat with spice mixture.
Bake at 350\u00b0 for 20 minutes per pound.
he 1 lb. Top Round Steak into a zip top bag and refrigerate
edium rare to medium doneness (top round steak 16 to 18 minutes
ixture all over the beef roast taking care to really rub
uart slow cooker and top with the roast. Pour the tomatoes over
b>top of the roast).
Put roast in onion water.
On top of roast
alt and ginger; rub over roast. Place in a deep glass
LARDING: Mix larding pork with onion, lemon rind, allspice and salt and pepper. Cut deep incisions into meat with larding needle (flavoring syringe), press some of pork and onion mixture into needle and insert into meat. Continue to lard meat in the same manner until all larding pork is used. Rub remaining onion mixture over meat.
MARINADE: Bring all marinade ingredients to a rapid boil in a heavy saucepan and simmer 5 minutes. Place meat in large heatproof, non-metallic bowl. Pour in hot marinade, cool to room temperature and chill, ...
Place roast in a lightly greased Dutch oven, and top with a mound
In a frying pan saute onions, carrots, garlic, celery and pepper in 2 tablespoons of oil until soft.
Add wine vinegar, wine, brown sugar, salt, bay leaf, and pickling spice; allow to cool in a glass or ceramic bowl.
When mixture is cool, submerge roast and marinate for 2 days, covered, in the refrigerator; turn frequently.
Preheat oven to 425\u00b0F. Combine mustard, garlic, herbs and olive oil together in a small bowl. Season roast with salt and pepper and rub mustard-garlic mixture on all sides. Place roast in a 9 x 13 inch baking dish and roast for 20 mins. Reduce heat to 325\u00b0F, add broth to pan and continue to roast until desired doneness, about 1 hour 45 mins. Let rest for at least 30 mins before slicing.
then rub all over the roast. Set aside at room temperature
Thoroughly rinse the roast and pat dry