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Roast Recipes

Slow-Cooker French Dip Sandwiches

by MrFood.com

Ingredients:

  • 1 (3-4 lb) chuck roast

  • 2 cups beef broth

  • ½ cup soy sauce

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • 1 teaspoon garlic powder

  • ¼ teaspoon black pepper

  • 1 bay leaf

  • 8 French or sub rolls split in half

Directions:

Place roast in a 3-quart slow cooker. In a medium bowl combine beef broth, soy sauce and spices. Pour over roast. Cover and cook on LOW 8 hours or until meat is very tender. Remove meat from broth; place on cutting board, and shred with 2 forks, removing any fat or gristle. Place meat on rolls. Strain broth and pour over meat or pour into bowls for dipping. 

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°. When oven reaches temperature, place roast in oven and reduce temperature to 475°. 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°. 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° 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°. 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 milk

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°. 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°. 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° oven for 1 ½ - 2 ½ hours (or desired tenderness).

Easy Beef Rub Recipe

From Miss in the Kitchen

Ingredients:

  • 4 Tablespoons brown sugar

  • 2 Tablespoons Mrs. Dash Seasoning Blend

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon granulated garlic

  • 1 Tablespoon Lawry’s Season salt

  • 1 Tablespoon sea salt

Directions:

Mix all ingredients in a medium bowl until well mixed.

Rub generously on roast.

Store beef rub in airtight container in dark pantry for up to 3 months. Stir well before using.

Rump Roast

Ingredients:

  • 3-4 lb rump roast

  • ¾ cup of Beef Rub (recipe above)

Directions:

Pat roast dry with paper towels. Rub beef rub all over roast. Cover and refrigerate overnight or allow to stand at room temperature for 1 hour before cooking.

Add roast to Dutch oven or braising pan with 1 cup of liquid (beef broth, coffee, or water). Cover and cook at 325° for 1 ½ hours or until internal temperature reaches 135°.

Cover roast loosely with foil. Allow roast to rest 10 minutes before slicing. Serve with Horseradish Sauce (recipe below).

Ingredients:                                                  

  • ½ cup sour cream

  • ½ teaspoon granulated garlic

  • ¼ cup mayonnaise

  • ½ teaspoon kosher salt

  • 2 Tablespoons prepared horseradish     

  • ½ teaspoon pepper

  • 1 Tablespoon Worcestershire sauce

  • ½ teaspoon fresh lemon juice

Directions:

Combine all ingredients in a bowl. Store in airtight container in refrigerator until ready to serve.

Horseradish Sauce

Ingredients:                                                  

  • 2-3lb beef shoulder roast

  • 1 medium onion chopped

  • 8 oz. mushrooms (shiitake or your choice)

  • ½ cup ketchup

  • ½ cup red wine such as Merlot (I have used beef broth when wine not available)

  • ½ cup water

  • ¼ mustard

  • 2 Tablespoon Worcestershire sauce

  • 4 garlic cloves minced

  • 1 tsp salt

  • ¼ tsp pepper

  • 2 Tablespoons corn starch

  • 3 Tablespoons water

Directions:

Optional: You may brown roast in a large pan on medium–high heat using canola oil, vegetable oil, etc. Pat roast dry and brown on each side 2 or 3 minutes. This adds to flavor but is not required.

 

Place roast in crock pot. Add onions and sliced mushrooms.

Mix ketchup, red wine, water, Dijon mustard, Worcestershire sauce, minced garlic, salt and pepper together in a bowl. Pour over roast.

Cook on low for 6-8 hours. Remove meat from crock pot and keep meat warm.

Mix cornstarch with 3 Tablespoons of cold water. Add this to juices in crock pot and stir.

Turn on high heat and cook for 10 -15 minutes.

Serve sauce over meat.

Beef Shoulder Roast with Red Wine Mushroom Gravy

(Sometimes called Black Forest Pot Roast)

From The Dinner Mom