at seam, pull apart beef chuck-eye roast to create 2 smaller roasts
enly over surface of beef roast.
Add oil to
Select a boned and rolled rib roast or a boneless rib eye roast.
Sprinkle with salt (garlic flavored optional) and cracked pepper.
Place fat side up on rack in shallow roasting pan. Insert meat thermometer into center of roast.
Do not add water. Roast uncovered in a slow oven (325\u00b0) to desired doneness.
Allow 30 to 32 minutes per pound for rare beef.
Allow 34 to 37 minutes per pound for medium; and 39 to 42 minutes per pound for well done.
Combine first 8 ingredients, mixing well.
Place roast in a large shallow dish; pour wine mixture over roast.
Cover and marinate 8 hours in the refrigerator, turning occasionally.
Remove roast from marinade; discard marinade.
Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).
Trim excess fat from roast. Combine pepper and cardamom; pat onto roast.
Place roast in a large, shallow dish.
Combine soy sauce and next 4 ingredients, pour over roast. Cover and marinate 8 hours in fridge, turning occasionally.
Remove roast from marinade, discard marinade. Wrap roast in foil, and place in a shallow pan. Insert meat htermometer, making an opening so thermometer does not touch foil. Bake 325F for 2 hours or until thermometer reads 140F (rare) or 160F (medium).
spread mixture over beef chuck roast. Transfer roast to a shallow roasting pan
eat, in hot shortening, cook chuck roast until well browned on all
Prepare beef roast. Pull roast apart at its major seam (
Mix the first 3 ingredients.
Place meat in a slow cooker. Top with vegetables and sauce; cover.
Cook on Low for 8 to 9 hours (or on High for 6 to 7 hours).
Tips: Creative Leftovers: Cool, then refrigerate any leftover cooked meat. Use to make sandwiches the next day. Nutrition Bonus: A perfect flavor complement to the tender pot roast, the colorful carrots are an excellent source of vitamin A.
Heat oven to 325\u00b0.
Trim fat.
Cook in oil in Dutch oven until brown; remove.
Mix remaining ingredients, except water, flour and lemon juice in Dutch oven.
Return beef to Dutch oven.
Cover and bake 3 hours and 30 minutes or until tender.
Remove to heated platter.
Skim fat from liquid.
Shake water and flour; gradually stir into liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in lemon juice; cook 1 minute.
Slice beef thinly.
Serve with gravy.
Slow Cooker Directions:
In slow cooker mix soup, soup mix, potatoes, and carrots.
Add roast and turn to coat.
Cover and cook on low 8 to 9 hours or until roast and vegetables are done.
ver medium-high heat. Rub roast on all sides with oil
Place roast in a large heavy-duty,
Trim fat from roast.
Combine pepper and cardamom.<
Place in large roasting pan; roast until golden brown, about 30
Sprinkle onion powder over roast.
Heat oil in deep pan with lid.
Brown roast in oil.
Add onion soup and place in preheated 325\u00b0 oven with lid on.
After 40 minutes, add vegetables.
Replace lid and return to oven for 30 minutes.
Allow an extra 10 minutes for raw veggies.
Salt and pepper to taste.
Rub the rib eye all over with pepper and
ver medium-high heat. Rub roast on all sides with oil
pointy knife in the roast. Insert a piece of garlic
Preheat oven to 350\u00b0.
In a large skillet, brown roast in oil. Place in roaster.
Add flour to meat drippings.
Add buttermilk, water and bouillon.
Cook, stirring until bouillon dissolves (about 10 minutes).
Place carrots and onions around meat.
Pour sauce over meat.
Cook 1 hour and 45 minutes.
Add remaining vegetables. Cook 15 minutes longer.