Uncle Bills Prime Of Beef Roast Recipes

UNCLE BILL'S BEEF ROAST IN A SLOW COOKER

Steps:

• Heat olive oil on medium-high heat in a heavy bottom frying pan.
• Sear and brown roast on all sides.
• Let roast cook for a few minutes.
• Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.
• Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.
• Place roast in a slow cooker set on low heat.
• Add water, bits and pieces mushrooms including liquid, and mushroom soup.
• Sprinkle onion soup mix over the roast.
• Now add salt, pepper.
• Remove the outer skin from the onions and add to the crock pot.
• Add baby carrots, whole potatoes, fresh mushrooms and red wine.
• Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.
• At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.
• Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.
• A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.

UNCLE BILL'S PRIME OF BEEF ROAST

Steps:

• Prepare the roast by cutting or punching holes in the roast.
• Insert slivers of fresh garlic into the cuts.
• In a small bowl, mash together the 5 smashed garlic cloves, horseradish, fresh rosemary (discard the stems), salt, pepper and olive oil to make a paste.
• Preheat oven to 350°F.
• Spread the paste generously over the entire roast.
• Place a wire rack in the bottom of a roasting pan.
• Place the prime rib with bone side down.
• Pour 1 cup of water into the roasting pan.
• Cover the pan tightly with aluminum foil.
• Place pan in preheated 350 F oven and roast for 1 hour.
• Remove aluminum foil and continue to roast for another 1/2 to 1 hour or until the temperature of the meat (using an insert thermometer) registers 135°F to 140 F for a rare roast.
• Remove the roast from the pan to a cutting board; cover with aluminum foil and let it rest for 20 minutes before carving.
• Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
• Add the red wine and bring to a simmer, scraping the bits on the bottom of the pan.
• Cook until the wine is reduced by half.
• In a bowl, whisk together beef broth and flour until smooth, NO LUMPS.
• Pour mixture into the pan and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
• If gravy is too thin, add more flour and whisk well.
• Slice the prime rib roast to your desired thickness.
• Serve prime rib with Scalloped Potatoes, Roasted Onions along with the gravy.
• For larger roasts, allow 15 minutes per pound, but it is still imporatant to use an insert thermometer. Do not overcook.

UNCLE BILL'S FRENCH DIP AND ROAST BEEF SANDWICH

Steps:

• Process dry onion soup mix in a coffee grinder until fine.
• In a one quart microwave safe casserole dish or glass measure, add water, instant beef bouillon and dry onion soup mix.
• Microwave on HIGH (full power) for 4 to 5 minutes until mixture has fully dissolved, stirring at least once.
• Remove, cover and set aside to keep hot.
• If you are using your own cooked roast beef, use an adjustable mandoline set on very thin, slice the amount of meat as required. You may also use a very sharp knife to slice the meat very thin.
• If you desire the meat warm, place the thinly sliced meat on a micro-safe plate, cover with a paper towel and microwave on MEDIUM-HIGH for 1 to 2 minutes or until meat is just warm.
• Cut buns partialy through lengthwise, leaving a hinge.
• Butter each piece and spread some horseradish over each half.
• Layer warmed sliced beef into buns; about 1/4 pound for each bun.
• Salt and pepper to taste.
• Close sandwich bun and place on individual plates and cut sandwich in half.
• Pour beef broth mixture into individual small bowls.
• Dip sandwich into beef broth mixture and enjoy.

UNCLE BILL'S ROAST BEEF IN A BUN

Steps:

• Using a mandoline or a very sharp knife, slice or shred the roast beef very thin; set aside.
• Cut the hoagie buns 3/4 the way through, lengthwise.
• Lightly toast the buns in a toaster oven.
• Butter the buns with 2 teaspoon of butter on both halves of each bun.
• Spread mayonnaise equally on both halves of each bun.
• Spread Dijon mustard, horseradish and relish on 1 side of each bun.
• Layer half the roast beef equally on 1 side of each bun.
• Cut the processed cheese in half and layer over the roast beef.
• Now layer the remainder of roast beef over the cheese.
• Salt and pepper to taste.
• Fold the two halves of each bun and press lightly to hold.
• Place the sandwich bun on a serving platter and cut the buns in half.
• Serve when ready to eat.
• You may also use 1 or 2 cooked asparagus spears layered in each bun.
• This sandwich may be eaten as is or use a Simple French Beef Dip, see recipe #109969.