ll surfaces of beef roast.
Place roast, fat side up, on
on-stick cooking spray. Place roast in slow cooker. In a
ell blended.
Place the boneless pork roast in the resealable plastic
If using the carrots, place them on the bottom of your slowcooker.
Next, put the boneless pork roast in the slowcooker.
In a small bowl, whisk together all remaining ingredients until well-blended.
Pour sauce mixture over pork.
Cover and cook on low for 7-8 hours or until pork juices are no longer pink and tests done w/ thermometer.
ut some small incisions in roast; fill slits with seasonings.
Place roast in a deep casserole dish.
Almost cover with water. Add seasonings of your choice to taste. Cover tightly. Bake at 350\u00b0 for 50 minutes. Remove from oven.
Pour off part of the broth. Add barbecue sauce.
Return to oven and cook 30 minutes longer.
Remove from oven and let set, covered, for 45 minutes before slicing.
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.
Preheat oven to 325 degrees Fahrenheit.
The meat should be at room temperature for best results.
Place pork in roasting pan.
Sprinkle the top of the roast with sage, rosemary, garlic, and salt and pepper.
Bake for 50 minutes (25 minutes per lb).
epper. Drizzle with oil and roast for 45 mins. spoon pan
Add vegetables, then roast in slow cooker. Add Soup Mix blended with 2 cups water. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
Also terrific with Lipton(R) Recipe Secrets(R) Onion Mushroom Soup Mix or Lipton(R) Recipe Secrets(R) Beefy Onion Soup Mix.
Cost per recipe*: $10.00.
Cost per serving*: $1.25.
pointy knife in the roast. Insert a piece of garlic
NOTE: The success of this recipe will depend upon how accurate
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.
Put apples and prunes in roast opening.
Tie it together.
Bake in 325\u00b0 oven.
Combine sugar and salt.
Rub over prepared roast. Put on rack (fat side up) in shallow pan, 40 minutes per pound. Put small potatoes around roast.
(Spoon drippings over potatoes while they bake.)
One recipe pan gravy.
Brown the roast in 1 tbsp olive oil
sing paper towels, pat the roast dry to help get 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.
Sprinkle roast evenly with pepper. Place in
.
Rub beef chuck roast with Worcestershire sauce on both
rom the (NOT previously frozen) roast. For me, this usually results