Melt In Your Mouth Roast Beef Recipes

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.

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.

Steps:

• Cut two 25x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray., Combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in center of strips in slow cooker. Cook, covered, on low 5-6 hours or until a thermometer reads at least 160°. , In a small bowl, whisk ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over meat loaf. Cook until heated through, about 15 minutes longer. Using foil strips as handles, remove meat loaf to a platter. Let stand 10-15 minutes before slicing.

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.

Steps:

• Preheat oven to 500 degrees F. Season the roast with sea salt and black pepper and place in a roasting pan or baking dish with the fat side up. Do not cover or add water.
• Place the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for 21 minutes (7 minutes per pound), then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time. Remove the roast from the oven; the internal temperature should have reached at least 145 degrees F. Let rest for at least 20 minutes. Carve into thin slices to serve.

Steps:

• Put all in crockpot and cook at least 8-12 hours or until tender.