Some ideas for ROAST BEEF?!
Some ideas for ROAST BEEF?
what else can I do besides just bake a roast.?
would like some fresh ideas for recipes.....
Answers:
Try these Italian Beef Sandwiches:
In a crockpot, place your beef with 2 beef bouillion cubes, 1/2 tsp oregano, 1/2 tsp seasoned salt, 1 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp Italian Seasoning, 1/2 tsp basil, 1/2 tsp garlic powder, 1 tsp salt, and 1 cup water.
Cook on high for 6 hours, shred beef, and serve on crusty rolls.
If the beef is a GOOD roast, you can cube it & make shish kabobs.
Another recipe for cheaper cuts is this savory stew:
Place beef in crock with 1 large can tomato juice, 1 envelope of onion soup mix, several large potatoes, cut up, and some chunks of carrot. Cook on high 6 hours, remove beef & cube, return to pot. Add a can of drained peas at this point if you like. This is a really good meal!
I brown it on all sides, toss in the crock pot with a can of beef broth and let it simmer... I pull it apart and make BBQ BeeF sandwiches. It's easy and you can make it in advance....
What kind of roast beef were you looking for? As in what cut...? More a rib roast, or pot roast?
Put your roast in a crock pot with some broth and cook all day. It will be so tender it will fall apart. For sandwiches you can then pull it apart with forks such as you would for a Pulled Pork sandwich only this is a Pulled Beef Sandwich. Add BBQ sauce and put on a Hoagie Roll.
I go to my local deli and buy sliced roast beef and long sub rolls and swiss cheese. I also buy some Au Jus in the seasoning packets (add water and boil). I make the sandwiches, wrap in foil and bake for 20 minutes at 350 and serve with au jus.
If it's a good roast, you can cook it on the stove top in a heavy pan or in a crock pot. You can "swiss" it. For beef, I use stewed tomatoes and add extra coarse chopped onion and a little broccoli or asparigus and add a small can of Campbells Tomato soup for the thickness, don't dillute. You can add oregano, sweet basil, garlic, cilantro, thyme if you want. (Brown the beef on each side quickly and then add all other ingredients and let cook SLOWLY until meat is tender. I cook mine AT LEAST 2 hours.)
You can slice it length wise to make it thinner and cook it on the grill like steaks. Either use a spice rub or cook it with Kosher Salt for best results.
You can cook it on stove in deep pan and add onion soup mix, onion if desired, peeled carrots, peeled or unpeeled potatoes for a one pot meal. When the roast is done, heat the juice to boiling and thicken with flour and cold water or cornstarch in cold water. The gravy will have a nice beefy/onion taste.
BEEF ROAST ON THE GRILL
1 beef roast (3-5 lbs.)
1 pkg. dry onion soup mix
1 can mushrooms
2-3 cloves fresh garlic, mashed or 1/4 tsp garlic powder (optional)
Place beef roast on a double thickness of aluminum foil. (Be sure the foil is big enough to wrap around the roast and seal.) Sprinkle the onion soup over meat and add (optional) garlic. Spread the mushrooms over soup.
Place on grill about 2 to 3 hours (the larger the roast and the higher the temperature the quicker it will be done - but for the tenderest roast, try to keep the temperature closer to 260°F and aim for the longest cooking time). Turn occasionally.
Keep the temperature in the grill between 250°F to 300°F. Roast will be done when the internal temperature reaches 150°F on a meat thermometer.
ROAST BEEF SOUP
1 can Campbell's Cream of Mushroom soup
1 pkg Hormel pre cooked roast beef au jus
1 can peas
1 pkg wide egg noodles
Cook noodles to desired tenderness. Fix meat according to package directions.
Return noodles to pan. Add peas, meat and soup.
Warm over low heat.
ROAST BEEF SALAD
1 c. finely chopped roast beef (can use leftovers)
1/2 c. diced celery
1 green onion, minced
1/4 to 1/2 c. diced Cheddar, Swiss or Monterey Jack cheese
1/4 c. mayonnaise
2 tsp. sweet pickle relish or 1 sm. dill pickle, finely chopped
1/2 tsp. prepared horseradish (optional)
2 tbsp. catsup
1/4 tsp. salt
Few grains pepper
Mix all ingredients together. Serve on lettuce leaf or between bread slices.
A lot of it depends on exactly what sort of cut it is. Maybe some of these links will give you an idea.
http://www.beeffoodservice.com/cuts/defa...
http://www.txbeef.org/sitemap.php3...
http://www.hormel.com/templates/knowledg...