rimmed meat into crock pot. Top with minced garlic, salt, pepper
ixture all over the beef roast. Place the roast into the slow cooker
Pound the heck out of (or stab, as I did) the roast. Place unseasoned roast in deep baking dish.
Quarter potatoes and place all around roast (do not peel).
Sprinkle golden onion soup mix all over roast and potatoes.
Add cola and cover loosely with foil.
Bake at 300 degrees for 3-4 hours. Let sit 15 mins before slicing (against the grain). Spoon juices from pan over slices of beef.
n half horizontally, creating 1 top and 1 bottom per package
Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.
Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; slowly whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.
4 lb. eye of round roast evenly with salt. Wrap
he meat.
Place the roast into the crockpot and sprinkle
easpoon each horseradish-mayonnaise.
Top with roast beef, dividing evenly.
Gently
Whisk mayonnaise, horseradish and rosemary in small bowl to blend.
Season dressing with salt and pepper.
Spread bottom piece of bread with half of dressing.
Top with roast beef, tomatoes and arugula.
Sprinkle with salt and pepper.
Spread remaining dressing on top piece of bread.
Press bread, dressing side down, onto arugula.
Cut into 4 pieces and serve.
In a small bowl, add the sour cream, mayonnaise, and salsa; stir to combine.
Spread mixture evenly over the tortillas.
Sprinkle lightly with salt and pepper if desired.
Top with roast beef slices; then top with lettuce.
Roll up tightly and secure with toothpicks.
Cut in half and serve with salsa for dipping.
Preaheat oven to 350 degrees.
Combine sour cream, mustard, and horseradish.
Split bread loaves horizontally and spread sour cream mixture on cut surfaces.
Top bread bottoms with cheese and roast beef.
Replace bread tops and wrap sandwiches in aluminum foil.
Bake sandwiches at 350 degrees for 25 minutes.
Remove bread tops and place alfalfa sprouts on top of roast beef.
Replace bread tops and cut each sandwich in half to serve.
heese on two slices, top with roast beef, then some of the salad
Combine mayonnaise and horseradish in a bowl, set aside.
Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
Top with roast beef, pepper rings, tomato and cheese. Fold together.
Put in a grill pan and use a smaller frying pan to weigh it down.
Turn and brown on the other side.
Cut in two, garnish with salat greens and herbs
Enjoy!
Combine horse radish and mayonnaise.
Spread mixture on lettuce leaves.
Top with roast beef and watercress.
Roll up leaves, securing with toothpicks, and serve.
pice mixture all over the beef roast taking care to really rub
ven to 350\u00b0F. Place beef in a small baking dish
o 325\u00b0F.
Arrange beef and carrots in a roasting
Preheat oven to 425\u00b0F. Combine mustard, garlic, herbs and olive oil together in a small bowl. Season roast with salt and pepper and rub mustard-garlic mixture on all sides. Place roast in a 9 x 13 inch baking dish and roast for 20 mins. Reduce heat to 325\u00b0F, add broth to pan and continue to roast until desired doneness, about 1 hour 45 mins. Let rest for at least 30 mins before slicing.
oderate heat until hot. Add beef and brown on all sides
ll the fat from the beef round. Rosemary grinds the trimmings, but