Roast (6) Collection

Discussion in 'Food and nutrition' started by Luckytrim, Feb 4, 2004.

  1. Luckytrim

    Luckytrim Guest

    Marinated Pork Loin Roast Savory Sweet Pot Roast California Roast Pot Roast and Vegetables
    (Microwave) Crockpot Roast Beef Family Pot Roast

    Marinated Pork Loin Roast

    3-4 lb. boneless pork loin roast 1 tsp. dry mustard
    1/2 tsp. onion powder
    2/2 cup apple juice 1 tsp. basil
    3/2 cup soy sauce

    Combine all ingredients except pork roast in small bowl. Place roast in large plastic bag; pour
    sauce over roast. Press air out; close top securely. Marinate 2 hours or more turning meat over
    occasionally. Remove roast from bag, reserve marinade. Place roast on rack in shallow roasting pan.
    Roast in 325 degree oven 2-2 1/2 hours. Brush roast with reserved marinade every 10 minutes during
    last 1/2 hour of cooking time. Heat and serve remaining marinade with pork.

    Savory Sweet Pot Roast

    3-4 lb. boneless roast beef Onion (optional) 1 can cream of mushroom soup 1 soup can water
    4/4 cup brown sugar
    5/4 cup vinegar 2 tsp. salt 1 tsp. mustard 1 tsp. Worcestershire sauce

    Brown beef and onion in a large pot. Combine other ingredients and pour over beef. Cover and simmer
    2 1/2-3 hours. Add more water if necessary. Vegetables, carrots and potatoes may also be added.
    Thicken gravy if desired.

    California Roast

    1 1/2 to 2 lb. chuck roast (2 to 3 inches thick) 1 pkg. onion soup mix 2 to 3 cans cream of mushroom
    soup (depending on quantity of vegetables used) 4 to 6 potatoes and carrots

    In roasting pan, 9 x 13 1/2 or larger, layer mushroom soup, meat and vegetables, top with mushroom
    soup and dry soup. No water is added to either soup. Cover tightly with foil and bake in oven at 325
    degrees for about 4 hours. This tastes great with salad and hot rolls.

    Pot Roast and Vegetables (Microwave)

    2 lb. pot roast, boneless 1 1/2 tsp. salt
    6/2 cup liquid beef stock
    6 (1oz.) pkg. frozen vegetables

    Trim fat from roast, place fat in 10 inch casserole with lid, use cook cycle for 5 minutes. Place
    roast in drippings, cover and cook for 10 minutes. Turn roast over add liquid stock. Cover and cook
    20 minutes. Turn roast again and cook for further 10 minutes. Add vegetables and cook for 15 minutes
    or until vegetables are tender.

    Crockpot Roast Beef

    1 beef roast, browned on both sides 1 pkg. dry onion soup mix 1 can cream of celery soup 1 can
    cream of mushroom soup 5 potatoes, peeled and quartered or more 3 carrots, peeled and quartered or
    more (or you can use 2 cans of large cut vegetables drained in stead of raw vegetables) Salt and
    pepper to taste

    Before you go to work in morning, place raw vegetables in crock pot. Mix soups and 1 can of water
    together. Pour over vegetables, place roast on top. Cook on high for 1 hour, then low for rest of
    day. If you use canned vegetables, put meat on bottom, vegetables, and then soup mixture. I also use
    cubed steaks, sirloin and hamburger patties. Can also do this but cook in regular oven on 200 all
    day. Steaks cook for 2 hours in 350 degree oven. Chop up left overs into a great stew.

    Family Pot Roast

    6 (2or 4 lb.) pot roast 1 pkg. dried onion soup mix 1 pkg. frozen stew vegetables 16 oz. can V-8
    vegetable juice Salt and pepper to taste 2 Tbsp. cornstarch in 1 cup water

    Brown meat on all sides in heavy pot. Add salt and pepper as desired. Add vegetable juice and onion
    soup mix. Bring to boil. Simmer for 1 hour. Add vegetable and continue cooking for 1/2 hour. Thicken
    with cornstarch mixture. Additional vegetables and potatoes may be added as desired.

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