Yankee Doodle Sirloin Roast Recipes

Steps:

• In a small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 teaspoon salt and mustard until smooth; set aside. Sprinkle pepper and remaining salt over roast. , Grill roast over medium heat for 5-10 minutes or until browned on all sides. Transfer to a heavy-duty 13-in. x 9-in. disposable foil pan. Pour reserved sauce over roast. Top with the carrots, tomatoes and onion. Cover pan with foil. , Grill over indirect medium heat for 3 to 3-1/2 hours or until meat is tender.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
• Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
• Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

Steps:

• In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Steps:

• Brown meat in skillet. Remove meat from skillet and cook onion, garlic, celery, green pepper, and macaroni in meat drippings until macaroni is golden. Return meat to skillet along with tomato sauce, water, parsley, salt, pepper, and worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to your taste. To serve, top with grated american cheese.

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight.
• Drain and discard marinade. Place roast on a rack in a shallow roasting pan.
• Bake, uncovered, at 350°F for 1 1/2-2 1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F, medium 160°F, well-done 170°F). Let stand for 10-15 minutes before slicing.