ell for almost any size roast! I've used it for
urface of beef roast.
Add oil
prove the crust, allow the roast to air-dry, uncovered, on
Season the roast with your favorite seasoning(s)
Allow roast to stand at room temperature
Preheat oven to 325\u00b0F.
Season roast heavily with salt
Preheat Oven to 500 Degrees.
Remove Roast beef from package and
b. eye of round roast evenly with salt. Wrap
Heat oil in heavy Dutch oven until hot.
Add roast and brown quickly on all sides.
Remove pan from heat; remove roast from pan and drain oil off.
Rub roast all over with dried sage (3 to 4 tablespoons) and salt and pepper.
Return roast to Dutch oven and pour 1 can of consomme in pan.
Roast in oven (350\u00b0) for 1 hour and 30 minutes (covered).
During last half hour, add 1 can of dry (or sweet) vermouth and mushrooms, sliced thickly.
Roast until done; enjoy!
Place frozen roast in water with salt in
the roast, over the other veggies.
Reduce oven heat to
Have roast at room temperature.
Preheat oven to 375\u00b0.
Salt and pepper roast and place on rack in shallow pan.
Place in oven and leave for 1 HOUR.
TURN OVEN OFF, BUT DO NOT OPEN DOOR!
Leave roast in oven for 3-4 hours.
About 30 minutes before dinner, turn oven to 300\u00b0 to warm.
Preheat oven to 375\u00b0 to 400\u00b0.
Wipe roast with damp towel and place in pan.
Lay onion rings on top.
Use toothpicks if necessary and roast, uncovered, for 1 hour or until brown.
Lower oven heat to 300\u00b0.
Remove roast from oven and add to pan 1 cup beef broth, 1 cup wine, 1/2 cup water, bay leaf, basil, salt and pepper. Sprinkle herbs over meat; lay onion rings in liquid.
Cover the pan with foil.
Poke holes in top of foil.
Return pan to oven and cook 3 1/2 to 4 hours.
Heat oven to 350\u00b0.
Spray oblong baking dish with Pam.
Place roast (bone down) in dish.
Sprinkle with salt and pepper.
Roast in oven 20 to 30 minutes per pound or until done.
Last 30 minutes of roasting time, cover roast lightly with foil.
Place cornbread dressing lightly around roast and return to oven, for remaining 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.
utter in a large Dutch oven over medium heat. Add celery
Preheat oven to 475\u00b0.
Rinse roast and pat dry. Rub
efore serving, place ROOM TEMPERATURE roast in a shallow pan, fat
Brown the roast in the oil on medium-high heat in a Dutch oven.
Top with onion slices and pour undiluted soup over the roast.
Put in 300\u00b0 oven for 3 to 4 hours or put the browned meat, onion and soup in a crock-pot on high 3 to 4 hours.
Place the roast in a white plastic bag and pour in the marinade.
Marinate for night or for 1 day in the refrigerator. Wipe off the marinade and crack the peppercorns.
Sprinkle the cracked pepper over the roast and smooth with the back of a spoon. Preheat oven to 400\u00b0 and place the roast in the oven for 30 minutes.
Continue roasting at 325\u00b0 until internal temperature is 170\u00b0.