Beef Recipes |

Ingredients:

1 boneless beef chuck arm pot roast (3 to 3 1/2 pounds)
1 tablespoon vegetable oil
8 small red-skinned potatoes, halved
2 large carrots, cut into 2 1/2 x 1/2-inch pieces
2 large parsnips, cut into 2 1/2 x 1/2-inch pieces
1 small leek, cut into 1 1/2-inch pieces
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water

Seasoning:
1 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon each salt and lemon pepper

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 3/4 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. Measure and return 2 cups cooking liquid to Dutch oven. Stir in cornstarch mixture cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Ingredients:

1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
1 (4-pound) chuck roast
2 tablespoons vegetable oil
3/4 cup water
1/2 teaspoon dried oregano
3/4 teaspoon celery seed
1 1/4 cups water
1 (6-ounce) can frozen concentrated orange juice
4 sweet potatoes, peeled
4 onions, sliced
1 tablespoon packed brown sugar

Methods:

1. Combine flour, salt, and pepper. Dredge a chuck roast in the flour mixture, reserving the rest of the flour mixture.
2. Brown the chuck roast on all sides in oil.
3. Combine 3/4 cup water, oregano, and celery seed; pour over the roast. Cover and cook over low heat, 325*F (16*C) for 2 hours.
4. Combine 11/4 cups water and 1/2 cup frozen concentrated orange juice (undiluted); pour over the roast. Add peeled sweet potatoes and sliced onions. Cover and cook over low heat 325*F (16*C) for 1 hour, or until the roast and vegetables are tender. Remove the roast and vegetables to a serving platter and keep warm.
5. Combine the remaining flour mixture, the remaining orange juice concentrate, and brown sugar; mix well. Cook over medium heat, stirring constantly, until thickened. Serve with the roast.

Ingredients:

1 (about 5-pound) chuck roast
1 (30-ounce) can apricots in syrup
2 teaspoons dried onion flakes
1 teaspoon dried marjoram
1 teaspoon dried basil
1/4 teaspoon ground pepper
1/3 cup sherry
1 teaspoon salt

Methods:

1. Trim the fat from the chuck roast. In a large kettle brown the meat on both sides.
2. Drain apricots in syrup, reserving the liquid.
3. On both sides of the roast, sprinkle dried onion flakes, marjoram, basil, and pepper. Cover tightly and cook slowly for 2 to 3 hours, or until tender.
4. Add sherry and salt cook uncovered for 30 minutes, or until liquid has cooked down to a syrup, basting the meat frequently.
5. Place the roast on a platter spoon the syrup on top. Arrange the apricots around the roast.

Ingredients:

2 onions, sliced
2 tablespoons butter
4 pounds chuck roast
1 cup apple juice
1 tablespoon tomato ketchup
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon prepared mustard
1/8 teaspoon dried basil
2 sweet potatoes
1 tablespoon lemon juice
1/2 cup water
2 tablespoons all-purpose flour

Methods:

1. In a large skillet cook sliced onions in 1 tablespoon butter until soft, but not brown set aside.
2. Brown a chuck roast in 1 tablespoon butter over medium heat for 15 to 20 minutes, or until browned. Pierce with a fork.
3. In a small bowl combine apple juice, ketchup, salt, pepper, thyme, prepared mustard, and basil; add to the roast. Top with the reserved, cooked onions; cover, reduce heat to low and cook slowly for 2 1/2 hours, or until almost tender.
4. Brush sweet potatoes with lemon juice and add to the roast. Continue cooking, covered, for 30 to 40 minutes, or until the meat and sweet potatoes are tender. Remove the roast and vegetable. Skim the fat from the cooking liquid. Combine water and flour stir gradually into the juices, heat to boiling, and cook until thick, stirring 3 to 5 minutes.

Ingredients:

3 pounds boneless beef sirloin roast
2 teaspoons salt
2 tablespoons vegetable shortening
1/2 cup prepared barbecue sauce
1/2 cup apple cider
6 medium potatoes, peeled and quartered
8 carrots, thickly sliced
2 onions, sliced
1 (8-ounce) package chopped okra, frozen

Methods:

1. Rub a beef sirloin roast with salt. Melt shortening in a large stockpot add the roast and cook over medium heat 20 minutes, turning once. Reduce the heat and pour barbecue sauce and apple cider over the roast. Cover and simmer on top of the range 2 1/2 hours.
2. Add potatoes, carrots and onions. Continue cooking 1 hour or until done. Add okra 15 minutes before the end of the cooking time. Serve hot.