n shallow roasting pan, stand roast, fat side up. Insert meat
warm oil.
Brown the roast on all sides, about 10
lastic bag.
Add the roast and shake until well coated
pointy knife in the roast. Insert a piece of garlic
Season roast with salt, pepper and garlic powder.
Heat butter (or oil if you prefer) in dutch oven over med-high heat. Brown roast on all sides.
Meanwhile, in bowl or large measuring cup, mix water with Au Jus packet and onion soup packet. Stir until dissolved. Add red wine.
Place roast into crockpot, surrounded by potatoes. Pour liquid over top.
Cook on high for 4-5 hours or low for 7-8 hours or until tender.
on-stick cooking spray. Place roast in slow cooker. In a
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.
part beef chuck-eye roast to create 2 smaller roasts
o use.
Prepare the roast:
Preheat oven to 350
- For this recipe I used a 6-qt
paper towel. Season the roast all over with 1 tablespoon
You can buy a rump roast or stew beef as this gets tender because it cooks so long.
You combine all ingredients and you never have to stir it again.
Cook at 250\u00b0 for 5 hours, uncovered. Serve over rice or noodles.
This recipe can be doubled.
It never goes to waste.
Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.
Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.
Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.
Fold the foil over the roast and crimp edges together to seal.
Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.
Brown roast on both sides.
Mix Onion soup mix, mushroom soup, mushrooms and burgundy wine.
Pour over browned roast and cook covered at 275 for at least 3 - 4 hours, depending on size of roast.
Sear roast quickly in butter.
Simmer with cloves, bouquet garni, garlic and parsley.
Cook roast slowly in wine and stock for 4 to 5 hours.
Saute mushrooms separately.
Saute onions in additional butter, sugar, salt and pepper.
Slice roast; garnish with mushrooms and onions.
Strain sauce and serve with roast.
Place tablespoon of flour in oven bag and shake to coat sides. Season meat with seasoned salt, garlic and pepper (season to your liking).
Place roast into oven bag and pour wine over roast.
Tie off bag.
Place bag into baking pan and refrigerate to marinate overnight.
When ready to bake, place slits into bag, about 6, then insert meat thermometer.
Bake at 325\u00b0 until thermometer reads 140\u00b0, about 50 to 60 minutes.
Cool and slice thin.
ith tented aluminum foil.
Roast hens in the preheated oven
minutes. Using a slotted spoon, remove the bacon to paper
o coarsely chop.
Coat roast generously with 2 tablespoons olive
owl; set aside.
Pat roast dry with paper towels. Heat