39745 fork tender roast Recipes

  • Hot Roast Beef Commercials
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with f... and
    30 More
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...
    5 hour , 32 ingredients
  • Roasted-Pepper Salad
    mixed bell peppers , tender-roasted and cut lengthwise in... and
    6 More
    mixed bell peppers , tender-roasted and cut lengthwise into 1/4-inch- wide strips, white balsamic vinegar, sugar, salt, black pepper, capers in brine, rinsed and drained, chopped fresh basil
    1 hour 45 min, 7 ingredients
  • Tender Roast Loin Of Pork
    pork loin roast, salt and pepper, crushed rosemary and
    2 More
    pork loin roast, salt and pepper, crushed rosemary, oil (or better yet , bacon grease), water
    5 hour 10 min, 5 ingredients
  • Tender Roast from Economical Cuts of Beef
    beef roast , eye of round preferred (if size varies, see ... and
    4 More
    beef roast , eye of round preferred (if size varies, see notes), kosher salt , less if using table salt, vegetable oil , plus, vegetable oil, black pepper, freshly ground
    3 hour 15 min, 5 ingredients
  • Super Tender Roast Beef
    boneless bottom round roast (or rump roast) and
    6 More
    boneless bottom round roast (or rump roast), onion, quartered, cornstarch, water, beef broth, kosher salt, black pepper
    6 hour 5 min, 7 ingredients
  • Ww 5 Points - Kfc Tender Roast Chicken
    whole roasting chicken , cut into pieces, salt, pepper and
    3 More
    whole roasting chicken , cut into pieces, salt, pepper, lemon-pepper seasoning, thyme, paprika
    32 min, 6 ingredients
  • Roast Beef Dinner
    roast (7-bone, or boneless chuck ) and
    6 More
    roast (7-bone, or boneless chuck ), meat tenderizer (i prefer adolphs), condensed cream of mushroom soup, water, potatoes, carrots, onion
    28 min, 7 ingredients
  • Kato's Tender Roast Venison
    venison roast, bacon, beef consomme, apple cider, red wine and
    7 More
    venison roast, bacon, beef consomme, apple cider, red wine, lemon juice, garlic, crushed, onion, chopped, cranberries, dried, salt, pepper, thyme
    2 hour 20 min, 12 ingredients
  • Herb-Roasted Beef and Potatoes
    chopped fresh thyme, divided, chopped fresh rosemary and
    8 More
    chopped fresh thyme, divided, chopped fresh rosemary, chopped fresh parsley, olive oil, divided, kosher salt, divided, black pepper, divided, garlic cloves, minced, beef shoulder tender roasts, trimmed, refrigerated potato wedges (such as simply potatoes)
    10 ingredients
  • Always-Tender Roasted Turkey
    butter, softened, garlic cloves, minced and
    7 More
    butter, softened, garlic cloves, minced, turkey (22 to 24 lb), salt, pepper, king arthur unbleached all-purpose flour, turkey-size oven roasting bag, celery ribs, coarsely chopped, onions, sliced
    30 min, 9 ingredients
  • Tenderized Pork Steak With Salsa & Pasta for 2
    tenderized pork steaks and
    9 More
    tenderized pork steaks, tomato juice or 1/2 cup v 8 vegetable juice, breadcrumbs, salt & pepper, dried parsley flakes, vegetable oil, salsa, your choice, fresh mushrooms, sliced, cooked pasta , your chouce, parmesan cheese, grated
    25 min, 10 ingredients
  • Tender Coconut Pudding
    tender coconuts, nestle sweetened condensed milk, milk and
    3 More
    tender coconuts, nestle sweetened condensed milk, milk, vanilla essence, china grass, cut, sugar
    3 hour , 6 ingredients
  • Roasted Chicken With Lemons and Thyme
    roasting chickens, hungarian paprika and
    14 More
    roasting chickens, hungarian paprika, chopped fresh thyme, divided, salt, divided, fresh ground black pepper, divided, lemons, divided, olive oil, all-purpose flour, dry white wine (such as sauvignon blanc), reduced-sodium fat-free chicken broth, fresh lemon juice, sugar, thyme , springs (optional), lemon slice (optional), roasted lemons, quartered (to roast , add lemons to the roasting rack during the last 20 minutes of the cooking time) (optional)
    1 hour 15 min, 16 ingredients
  • Roasted Barley or Corn Tea
    roasted barley or 1 cup roasted corn, water
    45 min, 2 ingredients
  • Roasted Red Bell Pepper and Basil Sauce
    roasted red peppers, drained (or roast my own) and
    4 More
    roasted red peppers, drained (or roast my own), tomato sauce, basil leaves, black pepper, balsamic vinegar
    5 min, 5 ingredients
  • Fork Tender Pot Roast Fork Tender Pot Roast
    flour, garlic salt, black pepper, lipton onion soup mix and
    9 More
    flour, garlic salt, black pepper, lipton onion soup mix, boneless beef chuck pot roast, butter, carrots, coarsely chopped 2 medium, celery, sliced into 1 inch pieces 2 stalks, onion, coarsely chopped 1 large, garlic, minced, dry red wine or cranberry juice, beef broth, bay leaf
    13 ingredients
  • Tender Roast Loin of Pork Tender Roast Loin of Pork
    pork loin roast, salt and pepper, crushed rosemary and
    2 More
    pork loin roast, salt and pepper, crushed rosemary, oil (or better yet , bacon grease), water
    5 ingredients
  • Fall-Apart Tender Roast Stew (Crock Pot) Fall-Apart Tender Roast Stew (Crock Pot)
    beef, cubed, potatoes, peeled and cut into chunks and
    8 More
    beef, cubed, potatoes, peeled and cut into chunks, baby carrots, onion, quartered, mushroom, sliced, mccormick bag n season pot roast seasoning, water, beef bouillon cube, water
    5 hour 20 min, 10 ingredients




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