br>Pierce Rotisserie or Oven /Roast all over with fork. Place
Sprinkle roast with garlic powder to taste.
In a Dutch oven kettle, brown roast on all sides in a little oil.
Add beef stock. Mix dry onion soup mix with soup and pour over roast.
Cover and cook on low heat until tender.
You may have to add a little water or beef stock as it cooks.
You may add whole onions, carrots and mushrooms while the meat is cooking.
Place roast in pan. Spread creamy onion soup over roast. Cover pan tightly with tinfoil. Bake in oven at 325\u00b0 for approximately 2 1/2 hours.
bout 5 minutes.
Add roast beef to mushroom au jus
Preheat the oven to 400\u00b0F.
Brush
pointy knife in the roast. Insert a piece of garlic
on-stick cooking spray. Place roast in slow cooker. In a
Stir sweet potatoes, carrots, and onion together in a slow cooker. Stir white grape juice, applesauce, and water together in a bowl. Pour 1/2 the grape juice mixture over the vegetables in the slow cooker. Place pork roast on top of the vegetables and pour remaining grape juice mixture over pork.
Cook on Low for 10 hours. Ladle accumulated juices over the roast when serving.
hen rub all over the roast. Set aside at room temperature
our times.
Preheat the oven to 400\u00b0F.
Discard
lt & pepper all sides of roast.
When the lard is
Cut shallow slits all over roast; insert garlic slivers into slits.
Pre heat oven to 300 degrees.
Season roast with salt and pepper
Preheat oven to 350 degrees F. Combine
Place roast on rack in roasting pan.
RIB ROAST:
Preheat oven to 325\u00b0F.
Mix
Have meat market person loosen backbone of pork loin.
Place roast, fat side up, on rack in open roasting pan in center of oven. Roast in 325\u00b0 oven for 2 to 3 hours or until meat thermometer which has been inserted in center of roast's thickest part (not touching bone) registers 170\u00b0.
In saucepan, combine applesauce, molasses, ginger and garlic over medium heat.
Brush pork every 10 minutes the last 30 minutes of cooking.
Serve pork with remaining applesauce.
The size of the roast will determine length of cooking time.
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.
Take
roast and sprinkle with salts and
mooth. Pour over the beef roast and marinate in the refrigerator