Louisiana Roast Beef Recipes

Steps:

• In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
• Place roast in a large roasting pan, fat side up.
• With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.
• Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.
• Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
• For rarer roast, cook until thermometer reads 140F.
• Serve immediately topped with some of the pan drippings if you like.

Steps:

• Place the sweet potatoes, onion and green pepper in a 6-qt. slow cooker. Cut each steak into three serving-size pieces; sprinkle with 1/2 teaspoon salt. In a large skillet over medium heat, brown steaks in oil in batches on both sides. Place steaks over vegetables, reserving drippings in pan., Add garlic to drippings; cook and stir for 1 minute. Stir in flour until blended. Stir in the remaining ingredients and remaining salt. Bring to a boil, stirring constantly. Cook and stir for 4-5 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until beef is tender.

Steps:

• Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
• Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
• Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
• Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.

Steps:

• Dredge the beef in flour. Heat the oil over med-high heat. Cook the beef for 3 minutes or until lightly browned. Remove to a plate and set aside.
• Reduce the heat to moderate, add the onion and garlic to the pan and sauté for 5 minutes. Add the carrots and cook for 3 more minutes.
• Add the potatoes, tomatoes, molasses, vinegar, ginger, salt and pepper. Bring to a boil. Reduce to a simmer, cover and cook for 30 minutes or until the potatoes are tender.
• Return the beef to the pan, cover and simmer for 5 minutes or until the meat is cooked through.