ll surfaces of beef roast.
Place roast, fat side up, on
Combine thyme, rosemary, sage, garlic, salt, and pepper. Rub roast with herb mixture. Place roast, fat side up, on rack in roasting pan. Bake in 325 degree oven approximately 2 hours or until meat thermometer, inserted in middle of roast, read 140 degrees for rare; 160 degrees for medium; or 170 degrees for well done. Let stand 10 minutes before carving.
While roast rests, discard fat and saute shallots. Deglase pan with wine. Reduce to syrup. swirl in butter.
Rub roast with olive oil; sprinkle lightly with Season-All, garlic and cayenne powder on all sides.
Sprinkle heavily with coarsely ground black pepper on all sides.
Place uncovered in Dutch oven.
Cook at 500\u00b0 for 7 minutes per pound.
Turn off oven and do not open door for 45 minutes to 1 hour, depending on size of roast.
Set ribeye roast at room temperature for 1 hour.
Season with salt & pepper.
Preheat oven to 375 deg F.
Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
Cook for one hour.
Turn heat off. Let the meat just rest in the oven. (Do NOT open oven until you are ready to eat regardless of roast size or time in oven.).
Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
If not done to your liking, repeat step 7.
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.
ool.
Put your chuck roast or steak in a gallon
educe heat to 400\u00b0F. Roast for 40-60 mins, or
epper. Drizzle with oil and roast for 45 mins. spoon pan
utter all over the rib roast, then place on a roasting
Preheat oven to 300\u00b0.
Trim roast of all silver skin and trim the fat to 1/4-inch thick.
Lay the roast, fat-side up, in a 11 x 15-inch roasting pan (without rack).
Combine the blackened Steak Magic and the mustard in a small bowl.
Melt the butter over medium heat in a large, heavy pan.
Add the vegetables; saute 1 1/2 minutes more, stirring occasionally.
Add the garlic and saute 1 1/2 minutes more, stirring and scraping pan bottom well.
Remove from heat and pour mixture into glass bowl.
pull apart beef chuck-eye roast to create 2 smaller roasts
Wipe roast with damp paper toweling.
Sprinkle with salt, pepper and garlic powder, if used.
Place meat on rack in roasting pan deep enough to hold the drippings.
Insert a meat thermometer (registers 130\u00b0 for very rare, 140\u00b0 for medium and 170\u00b0 for well done).
The success of this recipe relies on two things: the
b mixture all over the roast to coat all sides.
- For this recipe I used a 6-qt
heese Butter to use in Ribeye Steak Sandwiches. Spread remaining Blue
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