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
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.
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.)
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.)
Place beef roast in crock pot.
Pour
lame and cool.
Place roast in marinade to cover.
Brown the roast in a large frying pan.<
Let rib roast stand at room temperature 1
f needed.
Toss sliced roast beef with thin gravy until
In a large bowl, whisk together all of the ingredients except for the pork.
Place the pork roast in a glass dish or resealable plastic bag; pour marinade over meat.
Cover and refrigerate 24 hours; turning occasionally.
Preheat oven to 350\u00b0F.
Drain and reserve marinade.
Place pork in roasting pan and roast for about 2 1/2 hours or to an internal temperature of 155\u00b0F.
Baste frequently with reserved marinade about every 30 minutes and frequently during the last 30 minutes of roasting time.
Put roast in a heavy pot with
epper, Toss to coat.
Roast for 45 minutes or until
Rub the rest of the roast down with seasoning salt.
br>ENJOY!
NOTE: Because recipes need exacting amounts it was
Trim fat off roast and cut into 1-inch cubes.
In a small roasting pan, combine all ingredients and bake, covered, until meat falls apart.
Skim off all fat.
Remove and shred meat. Return to cooking sauce, mix well, heat and serve.
One large serving equals 9 grams fat.
Can be frozen and warmed in preheated oven.
oking.
Thoroughly rinse the roast& pat dry with paper towel