Beef Roast With Melted Tomatoes And Onions Recipes

SLOW COOKER TANGY TOMATO POT ROAST

Steps:

• Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
• On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
• In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
• Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
• Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

MELT-IN-YOUR-MOUTH BEEF CACCIATORE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes.
• Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme.
• Cook on Low for 6 hours.

ROAST BEEF WITH TOMATO GRAVY

Steps:

• Preheat the oven to 425°F (220°C). Peel the onions and boil them in unsalted water for fifteen minutes, then drain them. Smear the beef all over with oil or beef dripping, sea salt, and freshly ground pepper. Lay it in a roasting pan with the boiled onions, the whole, unpeeled garlic cloves, the tomatoes, and the bay leaves. Roast for twenty minutes. Decrease the oven temperature to 350°F (180°C) and continue roasting for a further ten minutes per pound (500g). When the beef is done, remove from its pan, then set it aside somewhere warm, lightly covered with aluminum foil to keep it warm while it rests and while you make the tomato gravy. (If you are roasting potatoes to accompany this, now is the time to take them out, put them in another dish, and continue roasting until crisp and golden.)
• Squash the onions, tomatoes, and garlic in the pan with the back of a wooden spoon. Dust the flour on top and place the pan and its contents over medium heat, stirring almost constantly, until the flour browns a little. Pour in the Madeira and let it bubble a while, then add the stock and the mustards, stirring and scraping at the stuck-on roasting juices. Season, then leave to simmer, with the occasional stir, for ten to fifteen minutes (any longer and the gravy will lose much of its character). Check the seasoning and push through a coarse sieve into a warm pitcher-it really must be warm. Serve with the beef.

BRAISED BEEF AND ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

BISON POT ROAST WITH HOMINY

Steps:

• Add the hominy to a large bowl and cover with 3 inches of water. Let soak overnight at room temperature. Drain, discarding the soaking liquid.
• Heat the oven to 250 degrees. Season the bison generously on all sides with 2 tablespoons salt. Heat the oil in a large Dutch oven or heavy pot over medium-high. Add the bison and sear it until browned on all sides, rotating the meat when it releases easily from the pot, about 15 minutes total. Transfer the meat to a plate, then add the drained hominy, stock, sage sprigs, cedar or juniper, and agave to the pot.
• Bring to a simmer over high heat, scraping the bottom of the pot. Return the meat to the pot, cover, transfer to the oven and bake until the meat is very tender, 3 to 3 1/2 hours, turning over the bison about halfway through. Remove and discard the sage sprigs and cedar, if using. (If using juniper berries, you can discard them, but it's not necessary: They add surprising flavor and texture when eaten with the meat.) Stir in the greens until wilted. Season the liquid with more salt to taste.
• Slice the meat into 1-inch-thick slabs and divide among shallow bowls. Spoon some of the sauce, hominy and greens over the slices, and garnish with whole or torn sage leaves.

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC

Steps:

• Preheat oven to 300°.
• Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.