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Roast in a Slow Cooker Recipe

Roast in a Slow Cooker Ingredients

  • 1 (3 1/2) lb boneless beef chuck roast
  • 1 (14.5 oz) can cream of mushroom soup
  • 1 (14.5 ounce) can beef gravy ( such as Campbell’s® Franco-American®)
  • 1/2 mug dark brown sugar
  • 1 (1 oz) package free of moisture onion soup combine
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 tsp ground black pepper
  • 2 tablespoons all-purpose flourd Alternatively, as needed

Directions

  1. Place roast in slow cooker crock.
  2. Blend cream of mushroom soup, beef gravy, brownish sugar, free of moisture onion soup mixture, vinegar, soy products sauce, Worcestershiresalt and sauce, and pepper jointly within a dish; put across the roast.
  3. Prepare on Great for 6 to 7 time or on Reduced for 12 to 14 time.
  4. Take away roast to some platter. Ladle liquefied through the slow cooker in a saucepan and provide to some boil. Mix flour in to the water and mix; prepare up until the fluid thickens in to a gravy, about 5 minutes. Serve gravy with the roast.
  5. Slow Cooker roast is ready to serve.

Preparation time: 10 mins
Cook time: 6 hours and 5 minutes
Ready in: 6 hours and 15 minutes

Roast Vegetable Salad Recipe

Roast Vegetable Salad Ingredients

  • Roast Vegetable Salad Recipe
    Roast Vegetable Salad Recipe

    750g (1/2 large) butternut pumpkin, peeled, cut into 3cm pieces (see card)

  • 1kg sebago potatoes, scrubbed, cut into 3cm pieces
  • 2 brown onions, halved, cut into wedges
  • olive oil cooking spray
  • 1 teaspoon dried thyme
  • 275g baby roma tomatoes, halved
  • 400g can chickpeas, drained, rinsed
  • 1 tablespoon olive oil
  • 2 lemons, juiced
  • 2 garlic cloves, crushed
  • 2 teaspoons white sugar
  • 1 cup flat-leaf parsley leaves, roughly chopped

How to make Roast Vegetable Salad

  • Preheat oven to 200°C. Place pumpkin, potatoes and onions on a large baking tray. Spray lightly with oil. Season with salt, pepper and thyme. Roast for 40 minutes.
  • Add tomatoes to baking tray and roast for a further 20 minutes.
  • Transfer roast vegetables to a large bowl. Add chickpeas. Whisk oil, 1/2 cup lemon juice, garlic and sugar in a jug until well combined. Pour over vegetables. Add parsley and toss gently to combine. Serve.
  • Roast Vegetable Salad is ready to serve.

Cooking Time 60 minutes
Serves 4

Chicken Masala Roast Recipe

Chicken Masala Roast Ingredients

  • chicken masala roast
    chicken masala roast

    chicken – 1 about (1 kg)

  • onions – 1 cup, sliced
  • oil – ½ cup
  • ginger – 2 cm
  • grated coconut – 1 tbsp
  • green chilies – 2
  • coriander leaves – 2 tbsp, chopped
  • pepper corns – ½ tsp
  • cardamoms – 2
  • cinnamon – 3 cm piece
  • chili powder – ½ tsp
  • curds – ½ cup
  • salt to taste

How to make Chicken Masala Roast

  • Clean the chicken, wash and wipe dry.
  • Fry the onion slices in hot oil till brown and crisp. Drain and reserve.
  • Grind all the ingredients from ginger to chili powder to a smooth paste.
    Combine this paste with curds, salt and fried onions.
  • Rub some of this mixture inside the chicken and pour the rest over it.
  • Cover and marinate in frig over night.
  • Place the chicken in a baking dish.
  • Cook in a moderate oven,( 180 degrees C) brushing it at regular intervals with the oil in which onions were fried.
  • When the top side is done, turn the chicken and cook the other side.
    Serve hot with Roti and Dal.
  • Chicken Masala Roast is ready to serve.

How to make Beef Roast

Beef Roast Ingredients

  • beef roast
    beef roast

    1 kg beef rump

  • 6 to 8 cloves (laung / lavang)
  • 2 pcs of cinnamon (dalchini)
  • 8 to 12 whole dry kashmiri red chillies
  • 1/2 tbsp peppercorns
  • 8 to 12 cloves of garlic (lehsun), crushed
  • 4 to 6 tbsp oil and few curry leaves (kadi patta)

For marinating beef

  • 1 1/2 tbsp ginger-garlic (adrak-lehsun) paste
  • 2 to 3 tbsp lemon juice or vinegar
  • 1 tsp turmeric powder (haldi)
  • salt to taste

For Beef Roast Garnishing

  • 3 big sized onions, finely cut in rings and fried till brown and crisp
  • 4 to 6 big sized potatoes par boiled, peeled, cut in 4 lengthwise and fried to a golden brown & crisp

How to make Beef Roast

  • Wash the chunk of meat nicely- drain
  • Then prick nicely having a fork throughout marinate with all the ingredients given under marination for atleast 2-3 hrs or higher night inside fridge.
  • Following day, make pressure pan add oil when hot add the full spices (cloves, cinnamon, dry chillies, pepper corns, garlic pod, curry leaves) & fry on med.
  • Heat till the cloves, peppercorns pop up & the garlic is brown
  • Now put the marinated meat chunk & fry turning all this to seal the juices, fry to some light brown on all sides.
  • Add ½ cup of water with the marination juices cover the cooker, put the stopper & leave to cook after the first whistle lower flame to min. & leave to cook for 20 mins.
  • When done put off gas & leave the cooker to cool upon it’s own.
  • Open the lid & put back about the gas & continue cooking till every one of the soup continues to be absorbed through the meat
  • Remove from heat & allow the meat cool off somewhat
  • Cut into thin slices & keep. inside same pressure cooker pan add a somewhat more oil
  • To the whole spices still inside cooker
  • When hot fry the meat slices on med.
  • Heat to a light brown (don’t fry it a lot of then it’s going to become hard) & remove. arrange the meat slices in the center of a platter, & decorate the perimeters with fried potato wedges & fried onions.
  • Serve with tomato ketchup.
  • In order to make a sauce to pour on the roast slices when you get rid of the chunk of meat for slicing
  • Strain the soup – & keep aside.
  • Discard the spices.
  • Position the pressure cooker pan back onto the gas on medium heat
  • Add 2-3 tbsp of butter when the butter has melted add 2 tbsps of maida flour & fry till the flour turns a golden brown now add the soup + ¼ – ½ cup of water & go on stirring
  • Remove any lumps if any
  • Continue stirring for 2 mins on low flame or till the sauce thickens
  • Remove & serve over sliced roasted beef together with your fried potatoes, onions & ketchup.
  • In the event the sauce becomes too thick add ¼ cup water & stir till the thickness is achieved.

Roast sweet potato chilli chips Recipe

Roast sweet potato chilli chips Ingredients

  • Roast sweet potato chilli chips
    Roast sweet potato chilli chips

    2 large sweet potatoes

  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Vegetable oil, for deep-frying

How to make Roast sweet potato chilli chips

  • Blue Cheese and Chive Dip, recipe follows
  • Peel sweet potatoes and discard skin. Using the vegetable peeler or a mandoline make long thin chips by peeling/slicing lengthwise from top to bottom. Place in a bowl of ice water and chill for 1 hour. Drain in a colander and layout on paper towels and pat dry.
  • Combine chili powder, garlic powder, a pinch of cayenne, cumin and salt and pepper.
  • Heat vegetable oil in a large pot to 375 degrees F. Fry the potatoes in single layer batches for 2 to 3 minutes until golden brown. Lift chips out with slotted spoon and drain on paper towels. Season with the spice mixture and serve immediately. Serve as an appetizer with Blue Cheese and Chives dip.
  • Roast sweet potato chilli chips Recipe is ready to serve.

Prep15 min
Inactive Prep 1 hr 0 min
Cook 20 min
Total: 1 hr 35 min

Roast Beef Recipe

Roast Beef Recipe Ingredients

  • Roast Beef Recipe
    Roast Beef Recipe

    3 pounds beef eye of round roast

  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper

How to make Roast Beef

  • Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
  • Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
  • Roast Beef recipe is ready to serve.

Prep Time:5 Min

Cook Time:1 Hr

Ready In:1 Hr 5 Min

Pot Roast in Slow Cooker Recipe

Pot Roast in Slow Cooker Ingredients

  • Pot Roast in Slow Cooker
    Pot Roast in Slow Cooker

    2 (10.75 ounce) cans condensed cream of mushroom soup

  • 1 (1 ounce) package dry onion soup mix
  • 1 1/4 cups water
  • 5 1/2 pounds pot roast

How to make Pot Roast in Slow Cooker

  • In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
  • Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
  • Pot Roast in Slow Cooker recipe is ready to serve.

Prep Time:10 Min
Cook Time:8 Hrs
Ready In:8 Hrs 10 Min

Beef Roast Braised in Zinfandel Recipe

Beef Roast Braised in Zinfandel INGREDIENTS

  • beef roast braised in zinfandel
    beef roast braised in zinfandel

    1 (3 1/2 pound) chuck roast, boneless

  • Salt and ground black pepper
  • 4 oz pancetta, cut into 1/4-inch cubes
  • 2 medium onions, chopped medium (about 2 cups)
  • 2 medium carrots, chopped medium (about 1 cup)
  • 2 ribs celery, chopped medium (1 cup)
  • 1 Tbsp tomato paste
  • 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
  • 1/2 teaspoon sugar
  • 1 Tbsp all-purpose flour
  • 1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)
  • 1 can (14 1/2 ounces) diced tomatoes , drained
  • 1 sprig fresh thyme leaves , plus 1 teaspoon minced leaves
  • 1 sprig fresh rosemary
  • 10 sprigs fresh parsley leaves

How to make Beef Roast Braised in Zinfandel

  • Prepare the roast by cutting it in two along a major seam. Use a knife to remove large pieces of fat from each piece, leaving thin layer of fat on meat. Season the pieces on all sides with salt and pepper. Put the two halves back together and tie with kitchen twine to keep it from falling apart.
  • Adjust oven rack to middle position; pre-heat oven to 300°F. Pat beef dry with paper towels. Place pancetta in 8-quart heavy-bottomed Dutch oven. Cook pancetta over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat from the pan. Place pan over medium-high heat. Heat until the fat begins to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside.
  • Reduce heat to medium; add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until a fork easily slips in and out of meat, about 3 hours.
  • Remove from oven and transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3 1/2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce. Reduce sauce further until you have 1 1/2 cups. Discard solids in strainer. Season sauce to taste with salt and pepper.
  • 5 Remove kitchen twine from meat and discard. Using chef’s or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately.
  • Beef Roast Braised in Zinfandel is ready to serve.

Honey Orange Roast Chicken Recipe

Honey Orange Roast Chicken Ingredients:

Honey Orange Roast Chicken Recipe
Honey Orange Roast Chicken Recipe
  • 1.2kg chicken thigh fillets
  • 80ml (1/3 cup) fresh orange juice
  • 80ml (1/3 cup) honey
  • 2 tsp olive oil
  • 2 garlic cloves, crushed
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 orange, thinly sliced
  • Finely chopped fresh chives, to serve

How to make Honey Orange Roast Chicken:

  • Place the chicken in an ovenproof dish. Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
  • Preheat oven to 180°C. Place the orange over the top of the chicken. Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.

Honey Glazed Roast Chicken Recipe

Honey Glazed Roast Chicken Ingredients:

Honey Glazed Roast Chicken Recipe
Honey Glazed Roast Chicken Recipe
  • 1 whole fryer chicken, about 5lbs
  • 3/4 stick butter at room temp
  • 5 srigs rosemary
  • 1 lemon
  • 1/2 cup white wine
  • FOR THE glaze
  • 1/4 cup honey
  • 1 tablespoon soy sauce
  • 1 table spoon vinegar(any type of white)

How to make Honey Glazed Roast Chicken:

  • remove giblets rinse chicken and place on a rack in a roasting pan.
  • pre heat oven to 375f
  • combine butter, zest from lemon(about 11/2 tsp) and finely chopped leaves from three rosemary sprigs, meanwhile reduce wine by half in a saucepan on high, and combine all glaze ingredients in a small bowl and wisk.
  • with your fingers seperate the skin from the breast and leg meat of the chicken, rub half the herbed butter on the meat under the skin. pour reduced wine and the juice from the lemon over chicken. stuff the lemon rind and remaining rosemary into the cavity.
  • with remaining butter divided in 2 and place each on a peice of plastic wrap, fold and roll makeing 2 small logs, place in the fridg.
  • roast chicken 20mins add 1/4 cup water to roasting pan, roast 15mins more and brush chicken with glaze doing so every 10mins till chicken is done about 45mins (internal temp should reach 170f)allow chicken to rest 10mins serve with butter logs.
  • a couple of notes: instead of butter logs the drippings in the pan can be reduced on a medium high burner and served as a sauce. also veggies can be roasted in the pan under the chicken, but they will be lemony and sweet from the honey.