Zesty Beef Roast Recipes

Steps:

• In a Dutch oven, brown roast on all sides in oil. Add broth. Spread horseradish over roast; sprinkle with onion, salt and pepper. Cover and bake at 350° for 2 hours or until tender, basting frequently. Remove roast from the pan; let stand for 10 minutes. , Meanwhile, pour the pan juices into a large measuring cup; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water if a thinner gravy is desired. Slice roast; serve with gravy.

Steps:

• Top each cracker with 1 roast beef piece and 1/4 tsp. horseradish; sprinkle lightly with parsley.
• Serve immediately.

Steps:

• In small bowl, stir together sour cream, horseradish, and mustard.
• Spread about 3 tablespoons mixture evenly over each tortilla.
• Arrange 5 or 6 spinach leaves over sour cream mixture.
• Place 2 slices roast beef over spinach; sprinkle with around 3 tablespoons cheese.
• Roll up each tortilla tightly; wrap in plastic wrap.
• Refrigerate 4 hours.
• To serve cut each in half.
• **Time does not include refrigeration.

Steps:

• Heat dressing in large deep skillet on medium-high heat. Add roast; cook 5 min. on each side or until evenly browned on both sides.
• Place browned roast in slow cooker sprayed with cooking spray; top with carrots, onions and bay leaves.
• Mix remaining ingredients until blended; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours).
• Remove and discard bay leaves. Transfer roast to platter; top with vegetables and sauce.

Steps:

• Place roast in a 5- or 6-qt. slow cooker. In a small bowl, mix soup, vinegar, soy sauce and brown sugar; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. Return meat to slow cooker; heat through. In a small bowl, mix mayonnaise, mustard and chili sauce; spread on roll bottoms. Layer with onion, pickles, shredded beef and cheese. Replace tops.

Steps:

• In large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire and liquid smoke.
• Stir in salt, pepper and garlic powder.
• Place chuck roast in a slow cooker.
• Pour ketchup mixture over chuck roast, cover and cook on low for 8-10 hours.
• Remove chuck roast from cooker, shred with a fork and return to slow cooker.
• Stir meat to evenly coat with sauce; continue cooking approximately 1 hour.
• Spoon meat onto toasted buns and top with additional barbecue sauce, as desired.