How To make Mom's Roast Beef
RADIS BGMB90B 1 tablespoon Cooking oil
2 1/2 pounds Eye of the round beef roast
1 medium Onion
chopped
1 cup Brewed coffee
1 cup water :
divided
1 Beef bouillon cube
2 teaspoons Dried basil
1 teaspoon Dried rosemary
10 milliliters Garlic -- minced
1/2 teaspoon Pepper
1 teaspoon Salt
1/4 cup All purpose flour
1. Heat oil in a Dutch oven; brown roast on all sides. 2 Add onion and cook until transparent. Add coffee, 3/4 cup of the water, bouillon, basil, rosemary, garlic, salt and pepper. 3. Cover and simmer for about 2 1/2 hours or until meat is tender. 4. Combine four and remaining water, until smooth; stir into pan juices. Cook and stir until thickened and bubbly. 5. Remove roast and slice; pass the gravy, <g>! ELAINE'S NOTE: I know this is not 'holiday', but it is different. I had a boneless chuck roast on hand, and I gave it a try. I did de-fat it (something that probably would not be necessary with eye of the round). I bet you could do this in the Crockpot after the first browning...it is DELICIOUS and will be a Radis Family favorite.
SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;
How To make Mom's Roast Beef's Videos
Mom’s Sunday Beef Roast
A perfect meal to prepare during these cold winter months. There’s nothing like a piece of slow braised beef with mashed potatoes, carrots and gravy to make you feel warm all over. Enjoy!!
Ingredients:
3 lbs. Chuck roast
2 carrots diced
1 large onion diced
2 stalks celery diced
6 cloves garlic, smashed
1 tbsp. Tomato paste
2 bay leaves
Small bunch thyme
-/2 tsp peppercorns
1 cup red wine
4 cups beef stock
Episode 62 | Roast beef | Roti La Viande (Mum's Recipe)
Roast beef is one of my favourite food, My mum used to make it with 'Macaroni fricassé' Pasta and Beetroot salad.
This well-seasoned roast is Mom's specialty. People always ask what her secret ingredients are.
Ingredients:
1 Kg beef
Around 4 Cloves of Garlic Slices
Around 10 Cloves
4 Tbsp Dark Soy Sauce
2 Tbsp Oyster sauce
2 Tbsp garlic paste
Black pepper
Salt to taste
1/4 Tsp Citric acid / Lemon Juice
1 Tbsp Chilli Flakes
1 Garlic cloves, chopped
Cinnamon stick
Half of an Onion, sliced
Oil for cooking
1/2 Cup | 118 ml water
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How to Make Mom's Roast! Best Roast Beef EVER!
This IS NOT a professional video. I will try to add the 'recipe' with list of ingredients at another time! Made this for my kids!! Big Josh, Buzz, Jonathan, David, Kaci & Ashley & Haleigh! This 'tastes like home' to me!!
Mom's POT ROAST - My Version Using Chuck Roast, Potatoes, and Root Vegetables
All moms make the best Pot Roast, and this is the recipe (with a slight twist), that my mom used when I was growing up. The wonderful aroma of this cooking when I came into the kitchen as a child is still fresh in my mind to this day.
Pot Roast Ingredients
4 lbs Chuck Roast
1 Medium Red Onion Chopped Fine
1 Medium Shallot Chopped Fine
2 TBSP Olive Oil
2 TBSP Tomato Paste
2 cups Beef Broth
1 cup Red Wine
1 tsp Thyme
½ tsp Sage
2 Bay Leaves
2 Carrots Chopped
1 Turnip Chopped
1 Parsnip Chopped
1 cup Pearl Onions Peeled
3-4 cups Small Red & Fingerling Potatoes
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#cooking #potroast #comfortfood
Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker
This is the best ever beef pot roast made in the slow cooker. The beef is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This beef pot roast is a delicious comforting dish.
INGREDIENTS
5 to 6 lbs beef chuck roast ( i used 5.5 lbs)
Salt and pepper to your taste ( i used 2 Tbs salt and 1/2 Tbs pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
2 Tbs olive oil to saute veggies
1 large onion, cut up
3 stalks of celery
4 large carrots, cut up
6 cloves of garlic, minced
salt and pepper to season veggies
2 to 3 Tbs oil to sear meat
2 Tbs butter to make sauce
3 Tbs flour
1/2 cup red wine, or chicken broth
2 cups chicken broth
2 Tbs Worcestershire sauce
5 Tbs tomato paste
4 Tbs brown sugar
3 bay leaves
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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Classic Pot Roast - The Ultimate Comfort Food
Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste
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