Crock Pot Roast Beast Beef Can Use Moose Or Other Wild Game Recipes

Steps:

• rub/massage mix over all meat and put in fridge for overnight/4hours.
• let stand on counter for 1or 2 hours before you want to cook (bake close to room temp).
• preheat oven to 450.
• cover with a lot of Pepper and Salt - thicker the roast add more.
• cut up celery/carrots/onions.
• toss w salt pepper and oil put in the bottom of pan.
• put roast on top of veggies.
• pour 1 cup chicken broth, 1 cup red/white wine, 1 or 2 bay leafs.
• also have 1 cup of broth ready in case it gets dry on bottom of pan.
• bake at 450 for 20-30 mins( good brown color).
• turn oven down to 350 - cook until 120 for med rare- 125/130 for med.
• remove roast - put on plate cover with foil - let stand at least as long as you cook it.
• remove veggies.
• add 1 or 2 table spoons of cornstarch - mix w milk/water - add to pan drippings.
• put back in heated oven -stir at 5 mins - 10 mins your gravy is done.

Steps:

• In a bowl add 1st 8 ingredients.
• Reserve 1/2 cup for sauce later.
• Trim excess fat from meat if using chuck roast.
• Put meat and onions into a 4 quart crock pot or dutch oven.
• Pour liquid over meat.
• Crock pot: Cover & cook 5-6 hours on high.
• Dutch oven: Cook covered for 3 hours at 325°F.
• Remove meat from liquid and serve with sauce.
• Sauce: Heat reserved spiced liquid, ketchup, and butter in a sauce pan until heat until butter melts.
• Set aside in fridge.
• Heat through and serve with meat.

Steps:

• Spray crock pot with PAM.
• Place roast in crock pot.
• Empty contents of soup mix, gravy, and both salad dressing envelopes over roast in crock pot - sprinkling evenly.
• Add wine.
• Add sliced mushrooms.
• Sprinkle thyme over top of all.
• Cover and cook on low for 8 - 10 hours.
• I use the drippings to make a delicious, flavorful gravy.

Steps:

• Pre heat oven to 350.
• I mention using a food processor but you can just chop everything by hand, just make sure it's chopped very fine.
• In a food processor add your white onion and garlic and pulse a few times. Then break up your cooked bacon and pulse again. Add your ground meat pulse, add egg, pulse until combined well. If meat is warm or room temperature then place in the fridge for a few minutes. Using your hands make 5 large meatballs the size of baseballs or you can make 10 small golf ball sized meatballs. In a large skillet warm some oil and brown each side of the meatballs, place in a baking dish and bake for about 15 minutes in the oven. You may need to bake less or more depending on the size you choose to make.

Steps:

• Mix all the spices and the salt together. Moisten the roast with a little bit of water so the spices will stick. Sprinkle the mixture all over the roast and rub or press it in with your hand. Spank that puppy! Show him who's boss!
• Place the roast, fat side up, in the center of a large roasting pan. Spread the onions, carrots and potatoes all around the roast. Don't worry, they're all friends and won't mind the close proximity. Roast in the oven at 375° for 15-20 minutes per pound depending on how silent you like your beef. Stir the vegetables about every 20 minutes, which will coat them with the juices and spices. Your best bet is to use a meat thermometer. Unless you're God, in which case you won't be needing THAT! Ha-Ha!
• Ha.
• Ok then, for rare beef, remove the meat from the oven at about 115-120°. For medium around 135-140°. Let the roast rest (shhh!), preferably 10-20 minutes. The internal temperature will go up 5-10° during that time. If you are cooking a smaller roast or the veggies are still hardened criminals, continue to cook them while the roast takes her nap. Slice and serve your moo with a heapin' helpin' of veggies. And thank the cow. She kinda gave up a lot.

Steps:

• Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
• Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.