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How To make York Pot Roast, Spiced
5 lb Beef
1 ea Onion, sliced
3 ea Bay leaf
1 t Peppercorns, black
1 x Vinegar
1 x Water
1 x Salt & pepper
*** My notes: I used red wine vinegar and marinated the meat in the refrigerator for a little over 24 hours. I added a little red wine when making the gravy. Rub the meat thoroughly with the salt and pepper and put in an earthen dish. Add the onion, bay leaves and peppercorns. Take equal parts of vinegar and water and pour over the meat. Let stand in this liquid for 24 hours. Put meat in a roasting pan and sear well in oven at 400-F. When well browned, add a little of the spiced vinegar. Cover pan tightly and cook slowly for 3-1/2 hours or until meat is tender. Add more of the
vinegar if necessary. When cooked, remove meat to a platter and thicken liquid with 1 Tbsp flour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
How To make York Pot Roast, Spiced's Videos
How to Cook Perfect Roast Beef | Jamie Oliver
Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what cut you’re using. This guide to prepping, searing, roasting and resting your meat will mean your beef is the best ever, perfect to go with roast potatoes, yorkshire puddings and all the trimmings. For everything else you need, head to JamieOliver.com. Enjoy!
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Pepper Steak
This pepper steak recipe has gone VIRAL all over the internet and so many people LOVED it, and I definitely know why! This recipe is perfect for a dinner date, easy week nights or even a party!
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The Perfect Prime Rib
The Perfect Prime Rib: full recipe below, with two updates since last year!
Change # 1: Remove bones and cook separately
-The bones act as a heat barrier. Removing them allows the top and bottom to cook evenly at the same rate.
-Without the bones we develop flavorful bark across the entire prime rib.
-The bones will be more flavorful with better bark and rendering since they are exposed to seasoning and heat on all sides.
Change # 2: Apply paste earlier
-Last year I recommended adding the paste right before the searing step. After testing, adding the paste before going into the oven the first time, led to better caramelization.
Recipe:
1.Remove silverskin and trim rib roast
2.Remove bones by following the curve with your knife
3.Tie up roast with butchers twine. Don’t go too tight, roast will slightly expand while cooking
4.Season prime rib and rack of ribs with a coarse rub like montreal steak seasoning
5.Leave in fridge uncovered overnight to dry brine (or at least 1 hour)
6.Remove from fridge and apply paste (recipe below) over all sides of prime rib
7.Place roast and ribs into a 250F oven (try to have the prime rib in the middle of the oven)
8.Remove once prime rib hits 123F internal for rare/medium rare and 133F for closer to medium
9.At this point the ribs should be fully cooked, but leave in oven during the rest if they aren’t quite tender
10.Rest prime rib for 30 min (hour tops) then place back into oven at the highest temp, searing for 5-10 min. Remove as soon as color looks good
11.Immediately slice, serve with horseradish sauce (recipe below)
Notes:
-this was a 10lb bone in prime rib. Adjust paste amount according to size of prime rib
-this recipe works great if cooking a boneless prime rib
Horseradish Paste:
-2T Mayo
-1T Mustard
-1T Prepared Horseradish
-1T Worcestershire sauce
-2 Garlic gloves chopped
-1t Fresh rosemary chopped
-1t Fresh thyme chopped
Creamy Horseradish Sauce:
-2-3T Horseradish
-1/4c Sour cream
-1t Dijon mustard
-1T Mayo
-1T Chopped chives
-Dash of cayenne
???? prime rib from @alpinebutcher
???? Montreal steak seasoning from McCormick
???? Ninja Hardcore Freestyle Rap Beat - Aesuno
#primerib #boneinprimerib #horseradishsauce #holidayrecipe #ovenrecipe
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How to Prepare a Strip Roast
Loaded with flavor, strip roasts are a fantastic alternative to traditional holiday turkey. Just in time for the winter season, Chef Billy Parisi is sharing a fool proof method for preparing this hearty cut of meat!
For more inspiration on how to prepare holiday meat, check out the recipes in the Meat Department at your preferred Heinen's location.
How to Prepare a Boneless Strip Roast
Serves 6-8
Ingredients
• 4-5 lb. Heinen's Boneless Strip Roast
• 2 Tbsp. course ground black pepper
• 1 Tbsp. Two Brothers Seasoning
• 1 Tbsp. celery salt
• 1 Tbsp. Kosher salt
• 4 Tbsp. dry rosemary, cut
• 1 Tbsp. dry thyme, not ground
• 2 Tbsp. Heinen's Olive Oil
Instructions
1. Preheat the oven to 450˚F.
2. Mix together all dry herbs and spices in a resealable plastic container. Rub all sides of roast with olive oil. Sprinkle dry rub seasoning on all sides of roast.
3. Please roast fat-side-up in a shallow roasting pan and cook in the oven for 20-25 minutes at 450˚F.
4. Turn the oven down to 250˚F and continue to roast for 20 minutes per pound or until the internal temperature of the roast registers at 130 - 135˚F for medium rare.
5. Remove roast from the oven and allow to rest at room temperature for 15 minutes before carving.
The Best & Easiest Pot Roast Ever? 5-Ingredient Slow Cooker Mississippi Roast
5 Ingredients: chuck roast, au jus gravy mix, ranch seasoning, butter, and pepperoncini peppers. That's it. This recipe claims to make the tastiest pot roast -- just dump everything into a crock pot and set it and forget it. Hmm...let's seeif it's true! #mississippipotroast #emmymade
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How to Make Instant Noodles Luxurious:
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This video is NOT sponsored. Just making a pot roast. ????
7-qt Crock Pot (Amazon affiliate link):
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Au Jus Mix (Amazon affiliate link):
Mezzetta Pepperoncini (Amazon affiliate link):
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Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
Music courtesy of epidemicsound.com and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: Yoo-hoo!
New York Strip Roast Recipe
Enjoy a lean, boneless, easy to make and DELICIOUS roast this Holiday season. Our New York Strip Roast is all of the above. Call Lake Geneva Country Meats today at 262-248-3339 to order yours today!
See the full recipe at: