MELT IN YOUR MOUTH ROAST BEEF
Make and share this Melt in Your Mouth Roast Beef recipe from Food.com.
Provided by Carrie Ann
Categories Meat
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put garlic through press and rub into all sides of roast.
- Dredge meat in flour and brown on all sides in oil in frying pan.
- Do not let it scorch.
- Transfer meat to roasting pan and add the rest of ingredients.
- Cover and bake at 325 degrees for 4 hours, or until meat is tender, turning roast every half hour.
- (Don't skip this step... turning it every half hour ensures a juicy, melt-in-your-mouth roast) When done, remove from pan and cover with aluminum foil.
- Strain stock, pressing as much liquid as possible from vegetables.
- Pour stock into saucepan and bring to a boil.
- Stir in mixture of flour and water and cook until thickened.
MELT-IN-YOUR-MOUTH PORK ROAST
This is a simple one... An excellent pork roast and, as usual, it's the cooking technique that will make all the difference. The key here is the internal temperature of the roast. If it goes above 150f (65c), it will come out dry.
Provided by Andy Anderson !
Categories Roasts
Time 3h
Number Of Ingredients 6
Steps:
- 1. In a small prep bowl, mix the rosemary, garlic, thyme, black pepper, and olive oil.
- 2. Place the roast into a baking dish, and throughly rub the spice mixture into the meat. Note: If you like garlic as much as I do (it keeps away the vampires), take a small pairing knife and cut slits into the skin about 1.5 inches (3.5cm) deep and insert whole peeled cloves of garlic deep into the slits. The garlic will mellow as the pork cooks, and infuse some awesome garlic flavor into the meat.
- 3. Cover the dish, and let the roast rest in the refrigerator for a minimum of two hours, or overnight. Cook's Note: You might consider a brine for the pork roast. Brining can add up to 15 percent more moisture to the pork loin.
- 4. Before cooking, remove from the refrigerator, and let stand, covered, at room temperature for 1 hour... no more. Note: If it's a very hot day in your kitchen, and you're worried about generating nasty bacteria, you can skip this step.
- 5. Place a rack in the middle position of your oven, and then preheat to 350f (175c).
- 6. Cook, uncovered for about one hour, or until the roast hits an internal temperature of 140f (60c). Cook's Tools: The image on the left is of the Thermapen instant read digital thermometer. It's considered one of the most expensive of it's kind... typically running about 100 U.S. dollars. However, every restaurant that I've worked in used this brand, and if you need quick/accurate temperature readings... this is one to get.
- 7. Remove from oven, tent with foil, and allow to rest for 15 minutes before carving. Cooking Tip: As the roast rests the internal temperature will continue to increase 6 to 8 degrees. And since the government suggests pork be cooked to 145f (63c), you're right in the perfect range for a pork loin roast. This process of the roast continuing to cook outside the oven is called: Carry-over Cooking.
- 8. Why do we let a roast rest before carving? As meat proteins are heated during cooking, they coagulate and squeeze out some of the moisture inside their coiled structures and in the spaces between the individual molecules. The heat drives this liquid toward the center of the meat. As meat rests, this process is partially reversed. The moisture that is driven toward the center of the meat is redistributed as the protein molecules relax and are able to reabsorb some moisture. As a result, less juice runs out of the meat when you cut into it.
- 9. Presentation Pork goes with so many side dishes... How about some black beans and rice, a few pan-fried plantains, or just a few roasted young potatoes, and some applesauce. Enjoy... Keep the faith and keep cooking
MELT IN YOUR MOUTH POT ROAST
Make and share this Melt in Your Mouth Pot Roast recipe from Food.com.
Provided by QueenJellyBean
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Heat a heavy oven proof pot over medium high heat. When hot; add oil and heat oil until hot. Add brisket and cook until browned turning once, about 5 minutes. Remove from pot to plate and sprinkle both sides with thyme, salt and pepper.
- Melt butter in the pot over medium heat and add onions. Stir to coat with butter and then cover and cook for 5 minutes. Uncover and turning heat to medium high and cook onions until they start to brown. Add garlic and stir for 30 seconds, then add broth, wine and worcestershire sauce.
- Return brisket to pot; spooning the onions to the top of the roast. Around the roast place the carrots and potatoes. Cover and bake for 1 hour or until vegetables are tender and meat is tender.
- Remove brisket and let is rest for 10-15 minutes on a cutting board covered loosely foil.
- Thinly slice the brisket and serve with the vegetables still in the pot. Spoon some of the juices over the roast.
Nutrition Facts : Calories 798, Fat 54.7, SaturatedFat 21.8, Cholesterol 143.2, Sodium 464.4, Carbohydrate 34.8, Fiber 4.4, Sugar 7.4, Protein 35.5
MELT-IN-YOUR-MOUTH CHUCK ROAST
My husband and I like chuck roast recipes, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting beef chuck roast turns out. -Bette McCumber, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 362 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 880mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 31g protein.
PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST
My husband and I like well-seasoned foods, so this pressure cooker roast is terrific. You'll also love how flavorful and tender this comforting recipe turns out. -Bette McCumber, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 792mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein.
MELT IN YOUR MOUTH SLOW COOKER POT ROAST RECIPE
This melt in your mouth pot roast does exactly what it says. It is so full of flavor and juices that you will get the most tender pot roast ever! The perfect Sunday dinner recipe.
Provided by Contributor
Categories Main Course
Time 8h10m
Number Of Ingredients 8
Steps:
- Spray slow cooker with non stick cooking spray.
- Place roast in the bottom of the slow cooker
- Place potatoes and carrots all around the roast.
- In a mixing bowl combine the cola, brown sugar, chili sauce, ketchup, and dry onion soup mix.
- Pour the mixture over the beef and potatoes
- Cook on low for 8 hours.
Nutrition Facts : Calories 564 kcal, Carbohydrate 61 g, Protein 37 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 954 mg, Fiber 5 g, Sugar 35 g, ServingSize 1 serving
MELT-IN-YOUR-MOUTH POT ROAST
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
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