Sprinkle the roast with pepper; do not brown.
Mix the remaining ingredients together.
Pour soup mixture over roast. Cook slowly for about 8 hours.
Two hours before it is done, add potatoes and carrots, if desired.
Cook roast.
Grind roast, onions, eggs, pickles and peppers. Add mayonnaise to spreading consistency.
Keeps up to 2 weeks in refrigerator.
Serves 50.
Put all ingregients except bread and sauce ingredients into a large roasting pan and cover with lid or foil.
Bake at 300 degrees for 6 to 7 hours.
Meat juices can be cooked down, if desired. (You may baste every hour for the last few hours for extra yumminess).
To prepare sauce, mix the mayo, mustard and horseradish together well.
Add enough half & half to thin sauce to a pouring consistency.
To serve, place sliced beef on rye bread. (I just use a fork and pull the meat apart and have a shredded beef sandwich)
Pour juice ...
Cover the cooker; start heat on high until it boils, then cut to low and cook all day, about 8 hours.
Add salt and pepper occasionally, but not too much.
Don't add water unless absolutely necessary.
Just before serving, shred the meat, using two forks. It should be tender enough to shred easily.
Serve on pumpernickel buns.
Top with hot mustard sauce (recipe follows).
(The meat can be cooked ahead of time and refrigerated in the juices.
Just take out and heat.)
Season
the
roast
with
the
Marinate roast in oily Italian dressing after studding the roast with garlic cloves or powder.
Let stand in refrigerator overnight.
Brown roast and then cup aluminum foil up around meat.
Add soup and 1 to 2 quarts of water, according to size of roast.
Cover the roast thoroughly, rubbing into the surface of the meat the mixture of ingredients.
Wrap with heavy duty aluminum foil. Puncture top of foil with table fork several times.
Place roast in pan.
Place this into a water-filled larger pan on top of 2 bricks to keep roast from direct heat.
Cook on gas grill 4 to 5 hours with cover closed.
Be sure to keep water in bottom of pan.
Serves 6 to 8.
pointy knife in the roast. Insert a piece of garlic
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.
Place all ingredients in crock-pot and cook on High for 8 to 10 hours (overnight is great).
Serve with rice, noodles or mashed potatoes.
(Lots of gravy.)
pull apart beef chuck-eye roast to create 2 smaller roasts
The success of this recipe relies on two things: the
b mixture all over the roast to coat all sides.
op and sides with Snow Peak Frosting.
Sprinkle with coconut
- For this recipe I used a 6-qt
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.
prove the crust, allow the roast to air-dry, uncovered, on
ngredients (note description that original recipe used fresh rosemary and juniper
ripping pan under where the roast will be. Aim for a