Kathys Hot Roast Beef Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
• To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
• Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

Steps:

• 1. Rub Salt, Pepper, Garlic Powder & Onion Powder all over roast to season. You can add any of your other favorite seasonings, I sometimes rub it with steak seasoning by TexJoy. In a large dutch oven heat cooking oil and brown roast on all sides.
• 2. When roast is golden brown, put dry onion soup mix on top of roast then add enough water to cover the top of the roast by at least an inch. The amount of water will vary with the size of your roast.
• 3. Bring to a boil then lower heat to a light boil. Continue cooking roast until very tender, falling apart. This takes 3 to 4 hours. Keep adding water if it cooks out. Once cooked, remove to a platter, reserving the juices in the pot. Turn off the heat and let juices cool down for about 15 minutes.
• 4. In a large cup mix flour, a few dashes of salt and water and mix until there are no lumps. The salt helps dissolve the lumps in the flour & water. I have a large glass with a lid and put mine in that and shake it until lumps are dissolved. Add slowly to cooled juices, stirring constantly until paste is dissolved. Turn the heat back on and stir constantly until mixture comes to a boil. This thickens the gravy. I always put the roast back into the pot of gravy and serve it from there. You may prefer to have the gravy on the side.

Steps:

• Mix all ingredients in Rub in a small bowl. Massage into roast.
• Place roast in a slow cooker and pour entire jar of pepperocini peppers onto roast, even the pepper juice.
• Put roast in fridge overnight.
• Remove from fridge. Bring water to a boil. Add bouillon cubes and continue to boil for 5 minutes.
• Pour broth over roast. Add garlic clove and onion into crock pot. Cook for 3-4 hours on high. (Some crock pots have medium, if so use medium for 5-6 hours).
• Remove roast from crock pot, keeping juice in the pot. Put roast in fridge to chill for at least 30 minutes.
• Cut meat into thin slices and return to au jus. Reheat for about 4-5 minutes so that meat gets warmed again.
• Serve on hoagie roll, kaiser roll, or french bread with pepperocini, provolone, and au jus.

Steps:

• In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. , Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.

Steps:

• 1. Heat oil in iron skillet till you get a sizzle
• 2. Drop meat into skillet and cook on high stirring constantly to get a good browning. The secret to the whole dish is this step. Make sure the meat is dark and the skillet will start to seem slightly sticky
• 3. When meat sizzles dry add water and turn heat to medium
• 4. Cover and cook meat until it is tender at least one hour
• 5. Add carrots and potatoes and cook until a fork slides in and out easily. Do not over cook
• 6. Place meat, carrots, and potatoes in oven safe serving dish and cover with foil to keep warm
• 7. Make your choice of gravy using pan drippings