Roast Recipes

Chuck Roast

Ingredients:

  • 2-3 lb Chuck Roast

  • Salt, pepper, garlic, or seasoning of your choice

  • 2/3 cup chopped onions

  • 1 package Lipton dry onion soup mix

  • 3 cups beef broth or water

  • 1 package McCormick brown gravy mix

 

Optional:

  • Mushrooms

  • Vegetables - potatoes, carrots, celery

Directions:

  1. Season with salt, pepper, garlic (1/4 tsp each salt, pepper, 1/16 tsp garlic) or seasonings of your choice.

  2. 2 Tbsp olive oil in pot (We cook on top of stove). Can use crock pot or cook in oven

  3. Sear the roast on all sides on medium high heat in oil in pot

  4. Add 2/3 cup of chopped onions, saute with meat (optional - mushrooms)

  5. Sprinkle 1 package of Lipton dry onion soup mix on meat

  6. Add 3 cups of beef broth or water

  7. Mix 1 package of McCormick brown gravy mix according to directions (1 cup), add to pot

  8. Bring to a boil then reduce heat to low and cover to cook 3-4 hours or to desired tenderness

  9. Adjust salt due to onion and gravy mix (We cook on top of stove)

  10. Add vegetables as desired (potatoes, carrots, celery,etc.) towards the end of cooking time

  11. Continue to add broth or water as needed

Eye of Round

Ingredients:

  • 3 pound Eye of Round

  • Salt to taste

  • Pepper to taste

  • Any other preferred seasoning of your choice

Directions:

Preheat oven to 500 degrees. When oven reaches temperature, place roast in oven and reduce temperature to 475 degrees. Cook for 21 minutes (7 minutes per pound). After this, turn your oven off. Leave roast in oven for an additional 1 hour and 10 minutes, or until internal temperature reaches 150 degrees. Remove roast from oven and let rest for 10 minutes, Slice thinly and serve. 

Chris and Kelly's Tri-tip Roast

Ingredients:

  • 2 - 3 lb Tri-tip Roast

  • 2 - 3 T fresh ground coffee

  • 1 -2 tsp Kosher salt

  • 1 tsp white pepper

  • 1 tsp garlic

  • 1 tsp onion powder

  • 1 T paprika

Directions:

1. Combine spices and rub over Tri-tip.

2. Wrap in plastic wrap and cover with foil. Place in the refrigerator for 1 day.

3. Put in smoker on 225 degrees and smoke for about 4 hours or until meat reaches 145 degrees.

4. Remove from smoker and let meat rest about 10 minutes. (loosely tent with foil)
5. Thinly cut against grain and serve.

 

Optional: 
May add 1T brown sugar and 1T cumin to the ingredients or any other spices your family likes. Instead of smoking, Kelly stated that you could probably grill it on medium, indirect heat. We suggest grilling until it reaches about 125 degrees. Take off grill and let it rest for 10 minutes. Cut thinly against grain and serve.  

Crockpot Rump Roast

Ingredients:

  • 2 ½ - 3 lb Rump roast

  • 4 cups low sodium chicken or beef broth

  • 2 large onions

  • 6 garlic cloves peeled

  • Container of sliced mushrooms

  • Salt and pepper to your taste

  • 1tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp paprika

  • ½ cup full fat canned coconut mil

Directions:

In the crock pot add milk, onions, garlic, mushrooms, and broth. Season the rump with the mixed spices, put in the pot in the middle of the vegetables. Turn on low and cook for 6-8 hours or high 4-6 hours according to the tenderness you prefer.

Oven Braised Rump Roast

Ingredients:

  • 2 ½ - 3 lb Rump roast

  • 1 T olive oil

  • Salt and pepper to taste (may use additional spices of your choice)

  • 1 cup red wine (may use broth if you don’t like wine)

  • 1 cup beef or chicken broth

Directions:

Preheat oven to 325 degrees. Season roast then put in skillet brown on all sides in olive oil. Transfer to your Dutch oven and pour wine and broth over roast. Cover roast and cook between 1 - 1 ½ hours or until roast reaches 125 degrees. Rest uncovered for about 15 - 20 minutes. Slice thinly across grain and serve with broth drizzled over meat.

Shoulder Roast Recipe

Ingredients:

  • 2 ½ - 3 lb shoulder roast

  • 1T olive oil

  • 1 cup liquid (beef broth, vegetable broth, apple cider, or water)

  • 1 onion sliced

  • Several garlic cloves peeled

  • Salt and pepper(additional spices of your choice thyme, bay leaf, etc.)

Directions:

In Dutch oven on stovetop  at medium heat, heat oil and brown roast on all sides. Add onions and garlic to pot and stir. Add broth and bring liquid to a boil and reduce heat to low. Turn meat about every 30 minutes. Make sure there is liquid in your pot until roast is done. Cook for 2-4 hours on low for your desired tenderness.


Optional:
Vegetables can be added and cooked last 30-45 minutes or to your desired tenderness. (potatoes, mushrooms, carrots, turnip roots, etc.)
A can of mushroom soup may be added along with the liquid.
You can transfer to crock pot and cook on low 8-10 hours or put into a covered Dutch oven pot and cook in preheated 350 degree oven for 1 ½ - 2 ½ hours (or desired tenderness)

Grady Ranch Farms

200 Grady Ranch Lane

Whigham, GA 39897

(229) 378-7673

(229) 378-7672

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