Crock Pot Beef Roast
Peking Roast
Holiday Roast Of Lamb
Chuck Wagon Pot Roast
Crock Pot Beef Roast
1 (4 lb.) beef rump roast
1 can cream of mushroom soup
1 can cream of celery soup
1 sm. onion, chopped
1 cup milk
1 cup coffee
Place roast in crock pot. Combine remaining ingredients in bowl; mix
well. Pour over roast. Cook on low for several hours or until tender.
Peking Roast
3 lbs. chuck or English cut roast
Garlic & onion slivers
1 cup vinegar
2 cup strong black coffee
2 cup water
1 tsp. salt
1/2 tsp. pepper
Trim all the bone and fat you can from the meat. Poke vertical slits in
meat with a paring knife. Put slivers of onion and garlic in the slits.
Place meat in a baking dish or cake pan. Pour vinegar over the roast,
making sure it runs into slits. Marinate 24 hours in refrigerator,
turning several times. Brown meat in a large, heavy, greased saucepan
until very browned. Pour off any grease. Add coffee, vinegar marinade,
water, salt and pepper and bring to a boil. Reduce heat. Cover and
simmer 4 to 6 hours. Remove meat from liquid and trim off remaining bone
and fat as you put on a serving plate. Serves 6 to 10. Yield: 10 (3 oz.)
servings: Exchanges: 3 lean meat; Cal: 169; Protein: 26 gm; Carb: 2 gm;
Sodium: 241 mg; Fat: 7 gm.
Holiday Roast Of Lamb
1 (4-6 lb.) leg of lamb
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground ginger
2 cup strong coffee
1/4 cup flour
1 1/4 cup water
Combine salt, pepper and ginger; mix well. Rub seasoning on lamb. Place
on rack in shallow roasting pan. Pour coffee over lamb. Roast at 325
degrees for 30-35 minutes per pound or until meat thermometer registers at
175 degrees. Baste lamb frequently with coffee during roasting. When
done, place roast on heated platter. Pour drippings into measuring cup.
Skim off and discard all but 1/4 cup fat; pour drippings into saucepan.
Blend flour with a little of the water; stir into drippings with remaining
water. Cook, stirring constantly, until gravy boils 2 minutes. Add salt
and pepper to taste. Serve in a gravy bowl with lamb.
Chuck Wagon Pot Roast
2 to 3 lb. boneless chuck roast
1/4 tsp. pepper
1/4 cup all-purpose flour
1/4 cup bacon drippings
1 lg. onion, sliced and separated
1 1/2 cup beef broth
1/2 cup coffee
3 carrots, cut into 2 inch pieces
2 lg. potatoes, peeled and quartered
1 1/2 tsp. salt, separated
2 cup water
1/4 cup all-purpose flour
Sprinkle roast with pepper, dredge in 1/4 cup flour. Brown roast in hot
bacon drippings in large Dutch oven. Place onion over roast, add beef
broth and coffee. Cover, simmer 1 1/2 hours or until tender. Add
carrots, potatoes and 1 teaspoon salt. Cover and simmer 30 minutes more.
Remove roast, and vegetables. Combine 2 cups water, 1/4 cup flour and
remaining salt, blend until smooth. Stir into liquid. Cook stirring
constantly until smooth and thick. Serve over meat and vegetables. 6 to
8 servings.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/