Beef Roasts

[Grace]

Gabby,

I buy those buy 1 get 1 roasts as often as they offer them. I sometimes leave them whole as a roast, they make good sauerbraten or pot roast, but most of the time I cut them up into stew meat, and package them in smaller amounts and freeze them for beef stew or goulasch (in the pressure cooker!). Any kind of crock pot recipe would be good too, as those roasts aren't always the most tender, and the long cooking times make them very tender.

I'm also interested in other's ideas, since I do buy these also, and we can get bored with the same old - same old....

[Gail]

Here's where I show my ignorance. Since I don't make roasts too frequently, I don't know whether the two or three recipes I'm suggesting will work with your particular cut of meat. But, for what it's worth:

CREOLE POT ROAST

8 lb beef chuck roast
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 cup dry red wine
2 tablespoons olive or salad oil
2 tablesppons butter or margarine
2 cloves garlic, crushed
2 parsley sprigs
1 cup chopped onion
3 carrots, pared and cut into 1-inch pieces
2 bay leaves
1 can (1 lb) tomatoes, undrained
2 tablespoons flour
1/3 cup red wine
Savory Sweet Peppers (recipe follows)

1. Day before: wipe roast with damp paper towels. Rub entire surface with mixture of salt, pepper, oregano and thyme. Place meat in a deep container and add 1 cup wine. Cover, and refrigerate overnight; turn meat over once or twice.
2. Next day: preheat over to 350º F. Remove roast, reserving wine.
3. In hot oil and butter in 8-quart Dutch oven, brown meat well on all sides, turning with two wooden spoons-- about 30 minutes in all.
4. Push pot roast to one side. To drippings, add garlic, parsley, onion, carrot and bay leaves. Cook, stirring, about 5 minutes. Add tomatoes and reserved wine.
5. Place in oven, covered. Cook, 1 1/2 hours, or until fork-tender. Beef should be rare to medium.
6. Remove beef to heated serving dish; keep warm. Let stand 15 minutes for easy carving.
7. Make sauce: skim fat from pan juices. Combine flour and 1/2 cup wine to make a smooth paste. Stie into pan juices; bring to boiling, stirring. Reduce heat; simmer 3 minutes.
8. Spoon a little hot sauce over the meat. Surround meat with Savory Sweet Peppers. Pass rest of the sauce.
Make 16 Servings

SAVORY SWEET PEPPERS
3 red peppers (about 1 lb)
3 green peppers (about 1 lb)
2 tablespoons olive or salad oil
1 teaspoon wine vinegar
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper

1. Wash peppers; cut each in half lengthwise; remove and discard ribs and seeds. Cut each half in fourths lengthwise.
2. Heat oil in large skillet. Add peppers, and cook over medium heat, stirring occasionally, about 15 minutes, or until peppers are just tender.
3. Gently stir in vinegar, salt, oregano and pepper.

Makes 8 servings


The second recipe is Boliche, a Cuban recipe for a roast which is stuffed with ham and olives. If you use the search located in the upper right corner and type in "pot roasts" you'll find that recipe, as well as some others which may interest you.

Also, since Grace mentioned cutting up the beef for use in a stew, I have an excellent recipe for Boeuf Bourguignon I'd be happy to provide. Seems to me CL also published one which I haven't tried.

Good luck!




[This message has been edited by Gail (edited 09-09-2000).]

[gabbyh]

Local grocer had buy 1, get 1 special and I took advantage...now what to do..."different" with 2 sirloin tip roasts?
Suggestions please?

[Ed]

Hi everyone,

I also like to buy roasts on sale, a good piece of beef at a good price is hard to beat.

What I do with a roast is to make Shredded Roast Beef for sandwiches. While it can be made out of most roasts, (boneless, blade, chuck, rump etc.) I particularly like to use Sirloin Tip Roasts.

Shredded Beef Sandwiches.

1 Beef roast about 4 to 6 pounds
1 large onion, thinly sliced into rings. (if you really like onions 2 onions is nice)
1/2 cup Kepchup
1/4 cup Lemon juice
3 Tablespoons Worchestershire sauce
2 Tablespoons Red Wine vinager
2 Tablespoons Brown Sugar
1 teaspoon of sea salt (the salt can be skipped if you want to, there's plenty of salt in the worchestershire, & smoke)
1/4 teaspoon pepper
1/2 teaspoon liquid smoke

And some good home made buns or hard rolls.

Cut the Roast[s] in half (I think they cook better that way)

Place the meat in a roaster

Make the sauce and pour over the Roast[s]

Top with the onions

cook in the roaster for 5 hours at 250°

Remove Roast and cook slightly

Shred the meat with 2 forks. (discard fat, etc.)

Skim fat from the cooking liquid

return meat to the roaster, & heat through.

use a slotted spoon to place 1/3 cup of meat mixture on a bun.

This can also be done in a slow cooker set on low for 8 to 9 hours.

If the Roasts are a total of about 6 pounds or so I double the sauce recipe.

This will feed a large group of people.

This will keep well in the refrigerator or freezer so this can be made ahead of time, & served later.

I put some meat, onions, & sauce in a 1 or 2 cup container & freeze it. When it's needed just thaw & place in a sauce pan and heat. Makes for a quick sandwich meal.

I also save any extra sauce by freezing in ice cube trays then put in a freezer bag, that way if I want extra sauce (liquid) on the meat I just take out some cubes & put it in the pan.

If you like roast beef sandwiches, you'll like this.

Ed

[Zinnia]

Here is a recipe that I like because it only has a few ingredients. I want to try Ed & Gail's recipes too-they sound yummy! http://www.cookinglight.com/bbs/smile.gif Zinnia

Sirloin Tip Roast w/ Oven-Browned Potatoes

1 clove garlic, thinly slivered
1 boneless sirloin tip roast (4 to 5 lbs.)
1/2 t. dried tarragon
Seasoned pepper
6 med. baking potatoes (about 2-1/2 to 3 lbs.)
3 T. salad oil
1 t. seasoned salt

Preheat oven to 325 degrees. Cut thin slashes in fat covering roast, & into these insert garlic slivers. Place roast, fat side up, in center of a shallow roasting pan, about 10x15 inches. Sprinkle evenly w/ tarragon & seas. pepper. Place in oven. Peel & quarter potatoes, & mix w/ oil & seas. salt. Arrange around roast in a single layer; drizzle w/ any remaining oil mixture.
Replace in oven. Turn potatoes after 45 min. Continue roasting until meat thermometer registers 135 degrees (rare) to 145 degrees
(med.-rare to med.) & pot. are tender, crusty, & golden (1 & 1/2 to 2 hours). Slice meat thinly; serve w/ potatoes. You can also serve w/ asparagus spears & dinner rolls.