Tuesday, September 18, 2012

Roasts...Perfect for Cooler Weather!

With the onset of some cooler weather...a slow-cooked roast comes to mind...the aroma fills the house and tantalizes the tastebuds!

A long time favorite:

Spicy Beef RoastPaula George

3 lb. round tip roast1 Tbsp. cracked black pepper
3 cloves garlic minced
3 Tbsp. balsamic vinegar
1/4 cup soy sauce
2 Tbsp. worcestershire sauce
2 tsp. dry mustard
Optional add ins: 1 large onion cut in strips
8 oz. sliced mushrooms
1 lg. bell pepper, cut in strips

Rub the cracked pepper and garlic into the roast. Place the roast in a crock pot, make several small slits in top of the roast. Whisk together remaining ingredients and pour over roast. Cover and cook on low 8-10 hours or high 4-5 hours.


Italian Beef Sandwiches

1 (3 to 4 1/2 lbs) beef roast, trimmed
1 can (12 ounces) beer (you choose the flavor), or use 1 1/2 cups beef broth
1 envelope dry Italian salad dressing mix
1 12-oz. jar sliced Pepperoncini peppers, with the liquid
Hard Rolls, Ciabatta Rolls, French Bread, etc.
Pour beer into crock pot. Drain liquid from pepperoncini into crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the crockpot. Trim fat from the roast; place in crock pot on top of peppers. Top roast with remaining peppers. Cook Italian beef on low 8 to 10 hours Remove cooked roast from crockpot; cool slightly. While still warm, pull roast with two forks to shred. Toast split rolls, add 2 slices Provolone cheese. Spread with Dijon or Spicy Mustard. To serve, ladle small amount of warm liquid from crock over split roll or bread, top with shredded beef, then follow with more beef liquid as desired. Serve with additional peppers on the side.
Serves 12 to 16
Serve with forks and a stack of napkins.

Note: I serve the broth on the side as an au jus for dipping!

Wine-Roasted Pork Loin
by Paula George

3 lb. boneless pork loin
2 Tbsp. Montreal Steak seasoning
2 Tbsp. olive oil
1 large red onion, cut in slices
1-1/2 cups Burgundy wine

Rub steak seasoning on all sides of pork roast. Heat olive oil in large Dutch
oven over medium-high heat. Add roast and brown on all sides. Remove roast and
set aside. Add onions and saute for 5 minutes. Return roast to pan. Pour wine
Cover and bake in 350 pre-heated oven for 1-1/2 to 2 hours or until roast is
tender. Remove cover last 20 minutes of baking.

I have made this for years and it is delicious...a side of Caramelized Sweet Potatoes & Onions, Green Beans...make for a delicious meal.
Optional: per tigerlwyr...
Holy moly, Nana. Just awesome! I made some small alterations, but wow! I used a 2 pound pork loin. After browning the roast, I deglased the dutch oven with a half cup of Beaujolais, then threw in the onion. When I put the roast back in, I used 2.5 cups of Beaujolais. When it was done cooking, I put a half stick of butter in the juice and let simmer while the roast rested, and then spooned the onion/wine sauce on top of the cut meat on the plates. OMG, it was awesome. We had Baked sweet potato and steamed green beans as sides. The sweet potato and beans married perfectly with the meat.

Thank you.