2195 hot 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
  • Hot Roast Beef Sandwiches & Gravy
    beef roast, water, dry onion soup mix, salt, pepper and
    5 More
    beef roast, water, dry onion soup mix, salt, pepper, broth (from roast ), flour, water, beef bouillon cubes, gravymaster or 2 tsp browning sauce
    8 hour 5 min, 10 ingredients
  • Hot Roast Beef Sandwiches
    beef chuck roast, dry onion soup mix, beef bouillon cube and
    1 More
    beef chuck roast, dry onion soup mix, beef bouillon cube, sliced mushrooms , with juice
    3 hour 10 min, 4 ingredients
  • Hot Roast Beef Party Sandwiches
    chopped walnuts, dinner rolls, peach preserves and
    4 More
    chopped walnuts, dinner rolls, peach preserves, mustard-mayonnaise blend, sliced deli roast beef, chopped, sliced havarti cheese, salt and pepper to taste (optional)
    26 min, 7 ingredients
  • Hot Roasted Red Pepper and Artichoke Dip
    cream cheese, softened, sour cream, mayonnaise and
    4 More
    cream cheese, softened, sour cream, mayonnaise, shredded mozzarella cheese, divided, roasted red peppers in oil with garlic, drained and chopped, artichoke hearts, drained and chopped, italian bread, sliced
    2 hour 15 min, 7 ingredients
  • Sharkie's Hot Roast
    beef roast (i prefer bottom butt roast), pickled garlic and
    5 More
    beef roast (i prefer bottom butt roast), pickled garlic, pepperoncini peppers, sliced, beef broth or 1 (10 3/4 oz) can beef consomme, water (1 soup can), carrot, peeled and chopped, red potatoes
    8 hour 20 min, 7 ingredients
  • Roasted Garlic Tyrokavteri
    roasted red peppers, drained and coarsely chopped and
    9 More
    roasted red peppers, drained and coarsely chopped, roasted garlic, hot pepper sauce , or to taste, freshly squeezed lemon juice, dried oregano, ground white pepper, crumbled feta, cream cheese, softened, extra-virgin olive oil, half-and-half (optional)
    15 min, 10 ingredients
  • Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes
    roasting chickens, fresh thyme plus 1 tbsp chopped and
    4 More
    roasting chickens, fresh thyme plus 1 tbsp chopped, coarse kosher salt, hot smoked spanish paprika* divided, baby potatoes (1 to 1 1/2 inches in diameter), olive oil
    6 ingredients
  • Kathy's Hot Roast Beef Kathy's Hot Roast Beef
    roast beef (deli reg. sliced), american cheese (white ) and
    6 More
    roast beef (deli reg. sliced), american cheese (white ), beef gravy, mushroom gravy, worcestershire sauce, hot sauce (or to taste), salt, pepper
    30 min, 8 ingredients
  • Hot Roast Beef Hoagies Hot Roast Beef Hoagies
    onions, peeled and sliced and
    4 More
    onions, peeled and sliced, hoagie rolls , halved lengthwise (whole-wheat), roast beef , sliced deli-style, mozzarella cheese, shredded, low-fat blue cheese dressing (chunky style, marie s)
    30 min, 5 ingredients
  • Hot Roast Beef Sandwich With Horseradish and Cheddar Cheese Hot Roast Beef Sandwich With Horseradish and Cheddar Cheese
    soft kaiser rolls, split, butter, very soft, dijon mustard and
    5 More
    soft kaiser rolls, split, butter, very soft, dijon mustard, prepared horseradish , to taste, worcestershire sauce, chopped white onions, deli roast beef (or versatile roast beef in the crock pot), mature cheddar cheese
    40 min, 8 ingredients
  • Buck and His Dogs Spicy Santa Fe Crock Pot Roast Buck and His Dogs Spicy Santa Fe Crock Pot Roast
    rump steak (i prefer organic rib or top sirloin from whol... and
    25 More
    rump steak (i prefer organic rib or top sirloin from whole foods) or 4 lbs chuck (i prefer organic rib or top sirloin from whole foods) or 4 lbs arm roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs rib roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs top sirloin steaks (i prefer organic rib or top sirloin from whole foods), potatoes, halved, baby potatoes (i prefer organic amandine), white pearl onion, shiitake mushroom, thinly sliced, baby carrots, green chili peppers, sliced in 1/4 in. strips . (use medium or hot roasted new mexico chilies. if you have access to roasted hatch green chilies-use the), yellow bell pepper, coarsely chopped, orange bell peppers or 1 red bell pepper, coarsely chopped, garlic cloves, finely minced, water, beef stock, cream of mushroom soup, cream of broccoli soup, roasted tomato salsa (medium or hot roasted corn salsa), dry onion soup mix, dry mushroom gravy mix, red burgundy wine (highly recommend the 2002 joseph drouhin, bourgogne vero-remainder serve chilled with the meal), mild horseradish, worcestershire sauce, cracked pepper, salt, habanero salt or 1/2 tsp seasoning salt, thyme, paprika, blue cheese, crumbled (maytag blue cheese if available)
    12 hour 30 min, 26 ingredients
  • Roast Chicken With  Paprika and Herb-Roasted Smashed Potatoes Roast Chicken With Paprika and Herb-Roasted Smashed Potatoes
    roasting chickens, fresh thyme plus 1 tbsp chopped and
    5 More
    roasting chickens, fresh thyme plus 1 tbsp chopped, coarse kosher salt, hot smoked spanish paprika, divided, montreal seasoning, baby potatoes (1 to 1 1/2 inches in diameter), olive oil , plus 2 tsp
    21 min, 7 ingredients
  • Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing
    roasted red peppers, drained, chopped, chopped green onion and
    12 More
    roasted red peppers, drained, chopped, chopped green onion, minced fresh cilantro, extra-virgin olive oil, ground cumin, hot pepper sauce, garlic cloves, pressed, tahini, water, fresh lemon juice, flat rustic bread such as focaccia or ciabatta, (about 2 1/2 inches high), cut horizontally in half, crumbled feta cheese (about 4 oz), sliced rare roast beef, baby spinach leaves
    14 ingredients
  • Crock Pot Spicy V8 Roast Crock Pot Spicy V8 Roast
    roast (whichever you prefer , i usually use rump) and
    9 More
    roast (whichever you prefer , i usually use rump), spicy hot v8, roasted green chilies, yellow onion, potatoes, garlic, salt, pepper, lipton onion soup mix, fat-free condensed mushroom soup
    8 hour 15 min, 10 ingredients
  • Roast Provençal Chicken Roast Provençal Chicken
    hot dijon mustard, chopped fresh thyme, divided and
    8 More
    hot dijon mustard, chopped fresh thyme, divided, black pepper, garlic clove, minced, roasting chicken, olive oil, fat-free , less-sodium chicken broth, divided, all-purpose flour, dry vermouth, salt
    10 ingredients
  • Philly Style Hot Roast Beef Philly Style Hot Roast Beef
    rump roast, pepperoncini peppers, garlic clove and
    9 More
    rump roast, pepperoncini peppers, garlic clove, white onion, black pepper, garlic powder, onion powder, dried oregano, basil, ground red pepper, water, beef bouillon cubes
    12 hour , 12 ingredients
  • Mini Hot Roast Beef Sandwiches Mini Hot Roast Beef Sandwiches
    dijon mustard, white wine vinegar, olive oil and
    6 More
    dijon mustard, white wine vinegar, olive oil, chopped fresh parsley, diced red onions, hamburger buns, split, sliced deli roast beef, avocado, thinly sliced, monterey jack cheese
    20 min, 9 ingredients




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