ll surfaces of beef roast.
Place roast, fat side up, on
00 degrees.
Thoroughly pat roast dry with paper towels and
an then brown roast on both sides- place roast in bottom of
Season the roast with your favorite seasoning(s)
he crust, allow the roast to air-dry, uncovered, on
Combine thyme, rosemary, sage, garlic, salt, and pepper. Rub roast with herb mixture. Place roast, fat side up, on rack in roasting pan. Bake in 325 degree oven approximately 2 hours or until meat thermometer, inserted in middle of roast, read 140 degrees for rare; 160 degrees for medium; or 170 degrees for well done. Let stand 10 minutes before carving.
While roast rests, discard fat and saute shallots. Deglase pan with wine. Reduce to syrup. swirl in butter.
small bowl.
Place roast on a rack in a
Rub roast with olive oil; sprinkle lightly with Season-All, garlic and cayenne powder on all sides.
Sprinkle heavily with coarsely ground black pepper on all sides.
Place uncovered in Dutch oven.
Cook at 500\u00b0 for 7 minutes per pound.
Turn off oven and do not open door for 45 minutes to 1 hour, depending on size of roast.
Set ribeye roast at room temperature for 1 hour.
Season with salt & pepper.
Preheat oven to 375 deg F.
Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
Cook for one hour.
Turn heat off. Let the meat just rest in the oven. (Do NOT open oven until you are ready to eat regardless of roast size or time in oven.).
Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
If not done to your liking, repeat step 7.
pointy knife in the roast. Insert a piece of garlic
epper all sides of pork roast.
When lard just begins
on-stick cooking spray. Place roast in slow cooker. In a
Mix all ingredients except the roast and seasonings.
Brown the roast after seasoning with salt, pepper and garlic powder. Pour soup-wine-water-thyme
mixture over the roast. Cook covered for 3 hours at 325\u00b0. Serve with rice or baked potato.
our.
Also let rib roast stand at room temperature for
Allow roast to'rest,' unrefrigerated, in shallow
Brown roast in oil in a Dutch oven.
Remove meat and set aside.
Saute onions and garlic in drippings until tender.
Return roast to Dutch oven and add cut up tomatoes and remaining ingredients using 1/2 water.
Cover and cook until meat is tender about 2 or 3 hours.
Remove roast to serving platter, keeping it warm.
Add flour and remaining water to pan juices.
Cook for about 5 minutes until thick and bubbly.
Slice roast and serve with gravy.
Brown roast in oil.
Saute onions and garlic until tender. Add to roast.
Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt and pepper.
Cover and simmer 2 to 3 hours until tender.
Remove roast.
Use 2 cups pan juices.
Mix flour and water; stir into juices.
Cook for 5 minutes until thick and bubbly.
Slice roast and serve with gravy.
Sprinkle fatty cap of roast with seasoned salt to your
lastic bag.
Add the roast and shake until well coated
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.