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 ...
Season
the
roast
with
the
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.)
Marinate roast in oily Italian dressing after studding the roast with garlic cloves or powder.
Let stand in refrigerator overnight.
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
enly over surface of beef roast.
Add oil to
the roast, over the other veggies.
Reduce oven heat to
Place frozen roast in water with salt in
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.
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.
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
orm a paste.
Place roast in pan and spread paste
Preheat oven to 425\u00b0F. Season roast then brush with 1/2 the mustard. Roast for 20 mins. Reduce heat to 325\u00b0F and roast for 1 hour, or until internal temperature is 120\u00b0F.
Meanwhile, combine remaining mustard, horseradish, rosemary and breadcrumbs. Pat on roast then return to oven until internal temperature is 130\u00b0F for medium rare. Remove roast from oven, cover with foil and let rest for 20 mins before carving.
hisk until combined.
Place roast in a zipper-type gallon