Beef Recipes |

Ingredients:

1 (2 1/2 pound) boneless chuck shoulder pot roast
1 tablespoon all-purpose flour
2 tablespoons minced garlic
1 tablespoon coarsely ground mixed peppercorns
1 medium onion, cut into 8 wedges
1 medium red bell pepper, cut into 2-inch wide strips
1 medium yellow bell pepper, cut into 2-inch wide strips
1/2 cup ready-to-serve beef broth
2 tablespoons thinly sliced fresh basil
Salt and ground black pepper
Aluminum foil cooking bag - large size

Methods:

1. Sprinkle inside of aluminum foil cooking bag with flour. Combine garlic and peppercorns; press evenly onto all surfaces of the pot roast. Place roast in bag. Add onion, bell peppers and beef broth. Seal bag by double folding the open end. Place bag in shallow pan.
2. Prepare grill for indirect cooking by lighting sides of grill, leaving open space in center. (For charcoal grill, when coals are medium, ash-covered add 3 to 4 new briquets to each side.)
3. Remove aluminum pouch from shallow pan and place on center of grid. Grill, covered, about 2 to 2 1/2 hours or until pot roast is fork-tender. (For charcoal grill, add 3 to 4 briquets per side every 30 minutes to maintain heat level.)
4. Remove pouch from grill onto clean shallow pan. using oven mitts, cut bag open with sharp knife. Carefully fold back top of bag allowing steam to escape. Remove vegetables; toss with basil in medium bowl. Remove pot roast to cutting board. Carve into slices. Season beef and vegetables with salt and pepper as desired.

Ingredients:

1 (3 to 3 1/2 pound) boneless beef chuck pot roast
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 teaspoon dried basil

Seasoning:
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

Methods:

1. Combine seasoning ingredients press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
2. Add 1 cup water; bring to a boil. Reduce heat cover tightly and simmer 2 hours. Add vegetables continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables keep warm.
3. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Ingredients:

1 (4 1/2 to 5 pound) chuck roast
1 1/2 cups water
2 teaspoons beef base
2 bay leaves
2 tablespoons dried basil leaves, crushed
1 1/2 tablespoons dried oregano leaves, crushed
2 1/2 teaspoons salt
1 teaspoon dried crushed red pepper
1/2 teaspoon garlic powder

Methods:

1. Heat oil in a large Dutch oven over medium heat and brown roast on all sides.
2. Combine water and remaining ingredients, mixing well. Pour over roast; bring to a boil. Cover and reduce heat. Simmer for 3 hours or until tender. Let cool slightly cover and chill.
3. Remove roast from broth; cut into very thin slices. Return meat to broth; cook over medium heat until thoroughly heated. Remove bay leaves and serve.

Ingredients:

5 pounds beef sirloin roast
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil
3/4 cup water
1 Maggi Instant Beef Bouillon, crushed
1 teaspoon crushed dried thyme
6 medium potatoes, peeled and halved
1 pound leeks, thoroughly washed and cut into 2-inch pieces

Methods:

1. Dust a beef sirloin roast with a mixture of flour, salt and pepper. Reserve any excess. Brown the roast in a saucepan in oil; drain. Add water to the roast along with beef bouillon cube and thyme. Cook, tightly covered, over low heat 2 to 2 1/2 hours, or until almost tender.
2. Add potatoes to the roast and cook covered 40 minutes. Add leeks and cook 20 minutes, or until the vegetables are tender.
3. Remove to a platter. Stir the remaining flour mixture into the pan juices and cook until thickened, stirring constantly, about 3 to 5 minutes.

Ingredients:

4 pounds beef chuck roast, boneless
2 tablespoons vegetable oil
Salt and ground black pepper
1/2 cup onion, chopped
2 1/4 cup tomato juice
1/4 cup prepared horseradish
2 tablespoons dry sherry wine or water

Methods:

1. In a Dutch oven or large pan with tight-fitting cover, brown meat in oil. Remove meat from pan. Pour off most of the fat.
2. Cook onions in drippings remaining in pan. Cook until onions are soft, but not brown. Add tomato juice, horseradish and wine; mix well.
3. Season meat with salt and pepper,return to pan. Cover and simmer for 2 1/2 to 3 hours or until done. (Or cook in 325*F (160*C) oven for same amount of time.) Baste meat with sauce while cooking.
4. If sauce is thin, remove meat from pan. Mix 2 tablespoons flour in 1/3 cup water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened. Slice meat and serve with sauce.