CROSS RIB POT ROAST & VEGGIES
Wonderful flavored pot roast or you may use a crock pot. You could add potatoes to make this a complete meal in one pot. Add potatoes for the last 45 minutes of cooking time in the Dutch Oven . If you are using a crock pot allow5 1/2 hours on low put your veggies (including potatoes) on the bottom of the crock pot put roast on top, turn roast after 3 hours and baste with sauce. I prefer doing this recipe in a Dutch oven .
Provided by Bergy
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make small cuts in the roast and insert the slivers of garlic.
- Rub the meat with salt and pepper.
- In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.
- Add onions, carrots, celery, thyme, bay leaf, and stock.
- Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.
- Stir in the tomatoes, parsley, oregano, and basil.
- Simmer for about an hour or until the beef is tender, discard bay leaf.
- Slice and serve with veggies and sauce.
SAM ARNOLD'S COWBOY POT ROAST
The Fort, an award-winning restaurant located in Southwest Denver, is one of the nation's most recognized establishments and sells more buffalo steaks than any other restaurant in the country. Featuring fine beef, buffalo, game and seafood, The Fort's menu offers a tantalizing selection of old and new foods from the Great West. I first heard about Sam Arnold's Fort Restaurant in Morrison, Colorado, on a television show. Then someone in an online forum asked for their recipe for Jalapenos Stuffed with Peanut Butter (a recipe I'll post soon), and I was off on the search for more info about The Fort! :)
Provided by Julesong
Categories Roast Beef
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cut the pot roast into small cubes (about 1-inch in size).
- Put a Dutch oven over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize.
- When the onions are transparent and browned, add the meat to quickly brown.
- Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes.
- Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). Blanch the leeks with boiling water and then slice them.
- Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste.
- Bake in the oven for 2 hours or until beef is tender.
- The Fort serves its Colorado Territory Beef entree with: Fort Breads - A selection of pumpkin walnut muffins and sourdough rolls. Fort Dinner Salad - Seven crisp greens, pickled ginger, diced jicama, and toasted pepitas and a peppadew pepper. Chef's Choice of Seasonal Vegetable. Potatoes, Fort Style or Garlic Cheddar Mashed (unless otherwise noted). Dressing Choices: Chunky Maytag blue cheese, *Herbal Daminana house Vinaigrette, Jalapeno-Buttermilk Ranch, Chipotle Honey, Balsamic Vinegar & Fine Extra Virgin Olive Oil (*reputed aphrodisiac herb). The Fort's special toppings to complement your Angus steak: Rich Buffalo Jus, Dixon Red Chile, Hatch Green Chili (hot or mild). Be creative, serve your roast with approximations with some of the above! :)
SAM ARNOLD'S CROSS RIB ROAST
Make and share this Sam Arnold's Cross Rib Roast recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the vegetables in the melted butter.
- Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot.
- Put the browned vegetables with the olives and chopped tomatoes in th bottom of a large casserole or stock pot.
- Place the beef on top.
- Pour stock and/or red wine over, then add herbs.
- Cover and place in moderate oven for about 2 hours or until the meat is tender.
- Check during the last hour and add liquid if needed.
- Remove the meat and vegetables to a warm platter.
- Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible.
- This gravy should not need any additional thickening.
Nutrition Facts : Calories 72.1, Fat 5.4, SaturatedFat 2.7, Cholesterol 10.2, Sodium 430.7, Carbohydrate 5, Fiber 1.6, Sugar 2.4, Protein 1.9
CROSS RIB ROAST
Roast with gravy -- rich flavor...too good not to share!
Provided by Cynthia Betancourt
Categories Main Dishes
Time 3h25m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
- Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
- Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 11.8 g, Cholesterol 124.3 mg, Fat 34.8 g, Fiber 1.2 g, Protein 36.1 g, SaturatedFat 12.5 g, Sodium 1268.7 mg, Sugar 1.1 g
CROSS RIB ROAST
I found this delicious, simple-to-prepare recipe on the Internet. The source as "The Complete Meat Cookbook" by Bruce Aidells.
Provided by agileangus
Categories Roast Beef
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brush roast with balsamic vinegar.
- Make a paste with remaining ingredients and apply to meat.
- Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
- Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.
Nutrition Facts : Calories 47.4, Fat 3.5, SaturatedFat 0.5, Sodium 1747.4, Carbohydrate 3.7, Fiber 0.6, Sugar 1.2, Protein 0.4
SUNDAY RIB ROAST
Make and share this Sunday Rib Roast recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Two hours before roasting, remove meat from frig and allow it to come to room temperature. Place oven rack on 2nd lowest position. Preheat oven to 500 degrees. Be sure your oven is very clean before heating to 500 to reduce smoking.
- Place roast in pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for anouther 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15-30 minutes, until internal temperature of the meat is 125 degrees F. Be sure thermometer is exactly in the center of the roast. The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
- Remove the roast from the oven and transfer it to a cutting board. Cover tightly with aluminum foil and allow to rest for 20 minutes. Carve and serve with Mustard Horseradish Sauce or Stilton Sauce.
Nutrition Facts : Calories 2015.3, Fat 177.7, SaturatedFat 73.2, Cholesterol 435.5, Sodium 1483.5, Carbohydrate 0.3, Fiber 0.1, Protein 97.2
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