Roast Masters

on .

Where there is an awesome hunk of meat, there is a way.

Bavarian Pot Roast
by Terrie Mathis, Newburg, Mo.

1 (3 lb.) boneless beef chuck pot roast
2 tbls. cooking oil
1 ¼ cups water
¾ cup beef broth
1 (8 oz.) can tomato sauce
½ cup onion, chopped
2 tbls. sugar
1 tbls. vinegar
2 tsp. salt
1 tsp. ground cinnamon
1 bay leaf
½ tsp. pepper
½ tsp. ground ginger
Cornstarch and water, optional

In a Dutch oven, brown roast in hot oil. Combine water, broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger; pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender; about 2 ½ to 3 hours. Remove from heat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Yields 8 to 10 servings.

 

Pot Roast in Foil
by Dortha Strack, Cape Girardeau, Mo.

4 lb. beef chuck pot roast
1 envelope dry onion soup mix
1 (10.5 oz.) can condensed cream of mushroom soup

Heat oven to 300°. Place a 30x18-inch piece of heavy duty aluminum foil in baking pan. Place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely. Cook for 4 hours. Yields 8 to 10 servings.

 

Spiced Pot Roast
by Jacob E. Miller, Gibbs, Mo.

¹⁄³ cup all-purpose flour
1 tsp. salt
¼ tsp. pepper
1 (3 lb.) boneless beef rump or chuck roast
2 tbls. cooking oil
1 ½ cups beef broth
½ cup chutney
½ cup raisins
½ cup onion, chopped
1 ½ tsp. curry powder
½ tsp. garlic powder
½ tsp. ground ginger

Heat oven to 325°. Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. Cover and bake for 3 hours or until meat is tender. Thicken gravy if you desire. Yields 6 to 8 servings.

Gourmet Roast Beef
by Mrs. Isaac Borntrager, Lamar, Mo.

3 ½ to 4 lbs. ribeye or prime rib roast
1 tsp. salt
½ tsp. black pepper
½ tsp. garlic powder, optional
½ tsp. soy sauce

Heat oven to 350°. Wipe roast with damp paper towel. Sprinkle with salt, pepper and garlic powder (optional). Place meat on rack in roasting pan. Insert a meat thermometer in the center of the roast. Roast meat until temperature registers 130° for medium and 170° for well done. Brush with soy sauce and let roast stand at room temperature for about 15 minutes before carving. Yields 5 to 6 servings.

Hash in a Flash
by Kristy Blanchard, Sheldon, Mo.

1 medium onion, chopped
2 tbls. vegetable oil
3 cups frozen hash brown potatoes
3 cups cooked roast beef, finely chopped
½ cup beef gravy
2 tbls. ketchup
1 tsp. salt
½ tsp. ground mustard
¹⁄8 tsp. pepper

In a skillet, sauté onion in oil until tender. Stir in the remaining ingredients. Cook over medium heat without stirring until browned, about 10 minutes. Turn and brown the other side. Yields 4 servings.

Oven Roasted Pork ‘n Vegetables
by Marilyn Brinker, Washington, Mo.

1 ½ lbs. boneless pork tenderloin
1 lb. carrots, cut in 2-inch pieces
2 lbs. small potatoes, cut in half
2 onions, cut in wedges
2 tbls. olive oil
¼ tsp. pepper
1 tsp. dried rosemary leaves, crushed

Heat oven to 450°. Coat roasting pan with non-stick oil. Place tenderloins in coated pan. Place heat thermometer into one tenderloin. Place carrots, potatoes and onions around tenderloins. Add oil evenly over meat and vegetables. Sprinkle with rosemary, sage and pepper. Bake uncovered for 30 to 40 minutes until thermometer reads 165° and vegetables are tender. Yields 8 servings.

Simple Beef Roast
by Marie Wheeler, Mound City, Mo.

2 to 3 lb. beef roast, any cut
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. ground oregano
3 bay leaves
Onion slices
2 to 3 tbls. brown sugar
½ cup water
½ tsp. liquid smoke, optional
1 to 2 tsp. Kitchen Bouquet, optional
Heat overn to 350°. Mix salt, pepper, garlic powder, and oregano. Rub mixture over roast. Put in a sprayed baking dish, top roast with bay leaves and onion slices. Sprinkle with brown sugar and add water with liquid smoke. Cover and bake for 2 to 3 hours or until 165° on meat thermometer. Remove to platter and cool 10 to 15 minutes before slicing. Make gravy with drippings using flour or cornstarch. May add more liquid for desired amount. Add 1 to 2 tsp. of Kitchen Bouquet for brown gravy. Yields 8 servings.

Barbecued Pot Roast
by Ester Miller, Stanberry, Mo.

3–4 lb. beef pot roast
3 tbls. fat
1 tsp. salt
¹⁄8 tsp. pepper
½ cup ketchup
½ cup water
1 tbls. vinegar
1 tbls. brown sugar
2 tbls. lemon juice
1 tbls. Worcestershire sauce
1 medium onion, sliced

Heat Dutch oven over medium-high heat until a square of butcher’s paper or white paper in the bottom turns brown. Remove paper. Brown beef in hot fat until well-browned on all sides. Pour off drippings. Combine remaining ingredients. Pour over meat. Cover with vac-control valve closed. Reduce heat to low. Cook over low heat for 3 to 3 ½ hours or until meat is tender. Yields 6 to 8 servings.

 

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Recipe Exchange,
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